Marshall Field's Frango Mint Cookies 1 cup margarine, 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 margarine; 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.
