Ingredients
1/2
cup granulated sugar
1/4
cup packed brown sugar
1/4
cup shortening
1/4
cup butter or margarine, softened
1/2
teaspoon vanilla
1 2/3
cups all-purpose flour
1/2
teaspoon baking soda
1/4
teaspoon salt
About 2 dozen foil-wrapped thin rectangular chocolate mints, unwrapped
1
cup powdered sugar
1
tablespoon plus 1 to 2 teaspoons milk
1/4
teaspoon almond extract or vanilla
Betty Crocker™ gel food color, if desired
Betty Crocker™ candy sprinkles
1
egg
Preparation
Heat oven to 400°F. In large bowl, beat granulated sugar, brown sugar, shortening, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt.
Shape about 1 tablespoon dough around each mint. On ungreased cookie sheet, place cookies about 2 inches apart.
Bake 9 to 10 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
In small bowl, mix 1 cup powdered sugar, the milk, almond extract and a few drops of food color with spoon until thick enough to coat. Dip tops of cookies into frosting; sprinkle with candy sprinkles.
