Chocolate covered mint candies are the filling in these doctored-up sugar cookies. You can use colored sugar to suit any season.

Ingredients: (Yield: 40 cookies)

• 1 tube (18 ounces) refrigerated sugar cookie dough, softened
• ¼ cup all-purpose flour
• 1⁄8 teaspoon peppermint extract
• Coarse sugar
• 40 chocolate-covered thin mints

Method:

In a large bowl, beat the cookie dough, flour and extract until blended. Roll into ½-inch balls.

Place 2 inches apart on greased baking sheets. Coat the bottom of a glass with cooking spray, then dip in coarse sugar. Flatten balls with prepared glass to ¼-inch thickness, dipping in additional sugar as needed.

Bake at 350° for 7-9 minutes or until set. Carefully remove one cookie from baking sheet. Immediately turn cookie over and place a mint on the bottom of the cookie; top with another cookie, pressing lightly. Repeat with remaining cookies and mints. Cool on wire racks.