Peppermint Candy Cookies (Cookie Mix)

Love peppermint candy? Here's a buttery cookie to complete your sweet satisfaction.

Makes 2 1/2 dozen cookies

1 pouch (1 pound 1.5 ounces) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1/4 cup Gold Medal all-purpose flour
1 container (12 ounces) Betty Crocker Whipped fluffy white frosting
1 teaspoon peppermint extract
Red sugar

1. Heat oven to 375 degrees F. In large bowl, stir cookie mix, butter, egg and flour until soft dough forms. Roll dough into 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass.

2. 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.

3. 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.

High Altitude (3500-6500 ft): No change.

Nutrition Information: 1 Serving: Calories 160 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 75mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 14g); Protein 0g

Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 0%

Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

How-To
Spoon sugar into a resealable plastic bag; snip off a corner and squeeze to sprinkle over frosted cookies.

Variation
Use green sugar for the red, if you'd like.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved