Andes Mint Cookies

1 cup sugar
1/2 cup brown sugar, packed
3/4 cup butter or margarine
2 eggs
1 tsp vanilla
2 tbs water
3 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
6 oz. Andes mints
Pecan halves

In a large bowl, cream sugars and butter or margarine.
Add eggs and water. Beat well. Mix flour, soda and salt
well. Add gradually to egg mixture. Chill dough overnight
(it is important that the dough be well chilled).

Wrap each mint completely in cookie dough. Place 2" apart
on lightly greased cookie sheets and put a nut half on
top of each cookie. Bake 7-9 minutes until golden brown
in a 375 degree oven.