Peppermint Candy Cookies

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

Ingredients

• 1 (17.5 ounce) pouch Betty Crocker sugar cookie mix
• 1/2 cup butter or margarine, melted
• 1 egg
• 1/4 cup Gold Medal all-purpose flour
• 1 (12 ounce) container Betty Crocker Whipped fluffy white frosting
• 1 teaspoon peppermint extract
• Red sugar

Instructions

1. Heat oven to 375 degrees F.
2. In large bowl, stir cookie mix, butter, egg and flour until soft dough forms.
3. Roll dough into 1 1/4 inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass.
4. Bake for 8 to 10 minutes or until edges are light golden brown.
5. Cool for 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
6. In small bowl, mix frosting and peppermint extract. Spread each cookie with frosting.
7. Using small spoon, sprinkle red sugar onto cookies in spiral design to look like peppermint candies.

Notes

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

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.

Nutrition

Per 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.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens