Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, water, and vanilla, beating well.
Sift together flour, soda, and salt in a medium mixing bowl; add to creamed mixture, stirring well. Cover and refrigerate 2 hours or until thoroughly chilled.
Press 1 tablespoon dough to 1/4-inch thickness with lightly floured hands; wrap around a mint, and place seam side down on a lightly greased cookie sheet. Gently press a pecan half on top of cookie. Repeat procedure with remaining dough, mints, and pecans. Bake at 375° for 10 minutes or until lightly browned. Remove from cookie sheets, and cool on wire racks.