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    Mint Candy Filled Cookies


    Source of Recipe


    Aunt Saunny

    1 roll (18 oz) refrigerated sugar cookies
    3/4 c. chopped unwrapped thin cream de menthe candies (Like Andes)

    Frosting

    2 1/4 cups powdered sugar
    1/4 c. butter or margarine, softened
    1 to 2 drops green food coloring
    2 to 3 tablespoons milk

    Garnish

    24 thin rectangular mints; unwrapped

    Heat oven to 350. In medium bowl, break cup cookie dough. Stir or
    knead in 3/4 c. chopped candies. Shape teaspoonful of dough into
    balls. Place 1" apart on ungreased cookie sheet.

    Bake 9 to 11 minutes or until set and edges are light golden brown.
    Cool 1 minute; remove from cookie sheets. Cool completely, about 15
    minutes.

    In a small bowl, mix all frosting ingredients until smooth, adding
    enough milk 1 teaspoon at a time until desired spreading
    consistency. Spread 1 teaspoon frosting on each cooled cooled
    cookie. Cut each candy in half crosswise; cut each half diagonally
    into 2 triangles. Garnish each cookie with 2 candy triangles to form
    a tree.

    Makes 4 dozen cookies




 

 

 

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