1 pouch Betty Crocker® sugar cookie mix
3 tablespoons all purpose flour
1/3 cup butter or margarine, softened
1/2 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)
16 chocolate-covered peppermint patties (1.5 oz), unwrapped
2 tablespoons green tinted flaked coconut*
1 can (6.4-oz) each Betty Crocker® red and yellow decorating icing
1 teaspoon honey
1 teaspoon water
2 teaspoons sesame seeds
- 1 In medium bowl, combine cookie mix, flour, butter, and egg until soft dough forms. Shape dough into 32 (1-inch) balls. On ungreased cookie sheets, place balls 1 inch apart.
- 2 Bake at 375° F for 10 to 12 minutes or until set and edges are light golden brown. Cool 1 minute; remove to cooling rack. Cool completely.
- 3 Spread about 1/2 teaspoon vanilla frosting on bottom of each cookie. Top 1 cookie, frosted side up with 1 peppermint pattie and 1/2 teaspoon green coconut. Pipe red and yellow icing on peppermint pattie for mustard and ketchup; top with remaining cookie, frosting side down. Repeat with remaining cookies.
- 4 In small bowl, combine honey and water. Brush on top of each cookie; sprinkle with sesame seeds.