1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
3/4 cup chopped unwrapped thin rectangular créme de menthe candies
2 1/4 cups powdered sugar
1/4 cup butter or margarine, softened
1 to 2 drops green food color, if desired
2 to 3 tablespoons milk
24 thin rectangular créme de menthe candies, unwrapped
1. Heat oven to 350°F. In medium bowl, break up cookie dough. Stir or knead in 3/4 cup chopped candies. Shape teaspoons of dough into balls; place 1 inch apart on ungreased cookie sheets.
2. Bake 9 to 11 minutes or until set and edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
3. In small bowl, mix frosting ingredients until smooth, adding enough milk 1 teaspoon at a time until desired spreading consistency. Spread 1 teaspoon frosting on each cooled cookie. Cut each créme de menthe candy in half crosswise; cut each half diagonally into 2 triangles.
Garnish each cookie with 2 candy triangles to form a tree.
For added color, roll the balls of dough in green sugar before baking.