16 thin rectangular crème de menthe candies, cut into thirds
Assorted Betty Crocker® colored sprinkles, sugars, decors and decorating gels
Heat oven to 375 degrees 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
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 for 6 to 8 minutes or until edges are light brown.
Cool for 1 minute; remove from cookie sheet to wire rack.
Cool completely, about 30 minutes.
Decorate with gels as desired.
Prep Time 1 hr 15 min Total Time 1 hr 45 min Servings 48
Expert Tip: 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)