Peppermint Candy Cookies
Prep Time: 15 minutes
Total Time: 1 hour 10 minutes
Makes 2 1/2 dozen cookies
1 (17.5 oz) pkg Betty Crocker Sugar Cookie Mix
1/2 cup butter or margarine, softened
1/4 cup Gold Medal All Purpose Flour
1 (12 oz) Ctn Betty Crocker Whipped Fluffy White Frosting
1 tsp peppermint extract
Heat oven to 375° F. In large bowl, stir cookie mix, butter, egg and flour until dough forms. Roll dough into 1 1/4 inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass.
Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
In small bowl, mix frosting and peppermint extract. Spread each cookie with frosting. Using small spoon, sprinkle red sugar onto cookies in spiral design to look like peppermint candies.
Recipe provided by Betty Crocker
How should you store baked cookies?
First, cool them completely. Then put them in an airtight bag or container and keep at either room temp or in the freezer. Cookies will keep in the freezer for up to 3 months. If the cookies are frosted, make sure the frosting is dry before you store them. If you stack the cookies, put a layer of waxed paper between them so they don’t stick together.