Marshall Field's Frango Mint Cookies
1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 1/4 cups flour
1/4 teaspoon salt
1 cup chopped pecans (optional)
1 cup Frango Chocolate mints or Hershey's Kisses
Cream sugar and butter; sift flour with salt and add remaining ingredients except mints or kisses, mixing well into a stiff dough.
Refrigerate for two hours.
Wrap a tablespoon of dough around a Frango mint (available by mail order at 1-800-M-FIELDS) and place on cookie sheet. Be sure to seal dough well around the chocolate.
Bake at 325 degrees F for 20 minutes.
Cool thoroughly on racks, then roll in additional confectioners' sugar.
Makes 36 cookies.
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