• 1 18 oz. roll refrigerated sugar cookies
• 3/4 C. chopped unwrapped thin cream de menthe candies (Like Andes)
• Frosting:
• 2 1/4 C. powdered sugar
• 1/4 C. butter or margarine, softened
• 1-2 drops green food coloring
• 2-3 Tbs. milk
• Garnish:
• 24 thin rectangular mints; unwrapped

Heat oven to 350 degrees. In medium bowl, break up cookie dough. Stir or knead in 3/4 C. chopped candies. Shape teaspoonful of dough into balls. Place 1" apart on ungreased cookie sheet. Bake 9-11 minutes or until set and edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.

In a small bowl, mix all frosting ingredients until smooth, adding enough milk 1 tsp. at a time until desired spreading consistency. Spread 1 tsp. frosting on each cooled cookie. Cut each candy in half crosswise; cut each half diagonally into 2 triangles. Garnish each cookie with 2 candy triangles to form a tree.

Yield: 4 dozen cookies