Shelly's Recipe

Mint Petites

Category: Cookies

1/4 c. sugar
1 c. (2 sticks) butter or margarine, softened
1/4 to 1/2 tsp. peppermint extract
1/2 tsp. pure vanilla extract
2 c. all purpose flour, or unbleached flour
11 foil-wrapped rectangular chocolate mints (such as Andes mint candies)
1/2 c. milk
Pillsbury® Chocolate Frosting Supreme

In a large bowl, beat sugar and butter together until light and fluffy. Add
peppermint extract and vanilla extract; blending well. Stir in flour and mix
well. Shape dough into 1-inch balls. Place cookie dough on ungreased baking sheets, flatten dough slightly. Bake for 10-12 minutes at 375 degrees, or until edges are lightly browned. Cool baked cookies for 1 minute, then remove from cookie sheets and cool completely.

Unwrap chocolate mints and cut each one in half, crosswise, then diagonally in half again, to form small triangles. Frost cookies with chocolate frosting and then top each with a chocolate mint triangle. Makes about 3-1/2 dozen cookies.