From Recipe4Living
Makes 4 dozen cookies
Ingredients
1 18 oz. roll refrigerated sugar cookies
3/4 C. chopped unwrapped thin cream de menthe candies (Like Andes)
Frosting Ingredients
2 1/4 C. powdered sugar
1/4 C. butter or margarine, softened
1-2 drops green food coloring
2-3 Tbs. milk
Garnish Ingredients
24 thin rectangular mints; unwrapped
Directions
1. 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.
2. 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.
