From Mary Carey
Ingredients
1 (18 oz) roll Pillsbury refrigerated sugar cookies
¾ cup chopped, unwrapped Andes mint candies
Frosting
2 ¼ cups powdered sugar
¼ cup butter, softened
1-2 drops green food color
2-3 Tablespoons milk
Garnish
24 Andes mint candies, unwrapped
Directions
Heat oven to 350 degrees. In a medium bowl, break up cookie dough. Stir or knead in ¾ cup chopped Andes mints. Shape dough into teaspoon-sized balls, placing one-inch apart on cookie pan.
Bake 9-11 minutes or until set and edges are golden brown. Cool one minute; remove from cookie sheets. Cool 15 minutes.
In a bowl, mix frosting ingredients until smooth, adding enough milk one teaspoon at a time until desired consistency. Spread one teaspoon frosting on each cooled cookie. Cut each Andes mint candy in half cross-wise. Cut each half diagonally into two triangles (so you will get four triangles out of each Andes mint). Garnish each cookie with two triangles to form a tree.
Makes 4 dozen cookies.
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