Enjoy this recipe with these mint and sugar cookies that make a great Springtime dessert.
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- 1 package (16 ounce) Pillsbury Ready to Bake! refrigerated sugar cookies
- 4 colors of decorator sugar (about 2 tablespoons each)
- 24 (about 1-inch) pastel melty mint drop candies
Heat oven to 350 degrees. Line cookie sheets with parchment paper.
For each posy, cut unbaked cookie into 4 wedges. Coat each wedge with different color decorator sugar. Reassemble cookie on paper-lined cookie sheets. Place cookies 1 inch apart on cookie sheets.
Bake 12 to 16 minutes or until edges are golden brown. Immediately press 1 mint candy pointed side down in center of each cookie. Remove cookies from cookie sheets.