Flour, butter and egg called for on cookie mix pouch for cutout cookies
Red and green food colors
16
thin rectangular crème de menthe candies, cut into thirds
Assorted Betty Crocker™ colored sprinkles, sugars, decors and decorating gels
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Steps
1
Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until dough forms. Divide dough into thirds. Tint one-third red and one-third green with food colors; leave one-third plain. Keep dough covered tightly until ready to use.
2
On floured surface, roll each third of dough until 1/8 inch thick. For round cookies, cut with 1 1/2-inch cookie cutter; for square cookies, cut into 1 1/2-inch squares using sharp knife. (Dip cutter or knife in flour for easier cutting.)
3
On ungreased cookie sheet, place half the cookies 1 inch apart. Place 1 candy piece on center of each cookie; top with another cookie. Gently press edges together to seal, using tines of fork. To decorate before baking, sprinkle cookies with colored sprinkles, sugars or decors as desired.
4
Bake 6 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Decorate with gels as desired.
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Instead of the crème de menthe candies, use one of the following in each cookie:
Piece of a milk chocolate candy bar (1.55 ounces), separated into small rectangles, each cut into thirds (larger baking or candy bars will be too thick)
Small round chocolate-covered creamy mint
1/4 teaspoon toffee bits.
Surprise someone special with a box of these holiday cookies.
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