Ingredients
1 oz. sugar cookies, roll refrigerated
¾ cup cream de menthe candies, Like Andes, chopped unwrapped thin
2 ¼ cups powdered sugar
¼ cup butter , or margarine, softened
2 drops green food coloring
3 tbsp. milk
24 rectangular mints, unwrapped, thin
Preparation
Heat oven to 350°F.
In a medium bowl, break up cookie dough. Stir or knead in chopped candies.
Shape teaspoonful of dough into balls.
Place 1" apart on ungreased cookie sheet. Bake for 9 to 11 minutes or until set and edges are light golden brown.
Cool for 1 minute, remove from cookie sheets.
Cool completely, about 15 minutes.
In a small bowl, mix all frosting ingredients until smooth, gradually adding milk until desired spreading consistency.
Spread frosting on each cooled cookie.
Cut each candy in half crosswise; cut each half diagonally into two triangles.
Garnish each cookie with candy triangles to form a tree.
