Ingredients

The following ingredients have 4 Servings
  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  • 1/3 cup butter or margarine, softened
  • 1 egg
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 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

Instruction

  • Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour 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.
  • 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.)
  • 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.
  • 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.