YIELD Makes 2 dozen cookies
|1||package (18 ounces) refrigerated sugar cookie dough|
|3/4||cup all-purpose flour|
|24||miniature (3/4-inch) chocolate-covered mint candies|
- Lightly grease cookie sheets. Let dough stand at room temperature about 15 minutes.
- Combine dough and flour in large bowl; knead until well blended. Divide dough into 24 pieces. Shape each piece into 6-inch-long rope. Place ropes on prepared cookie sheets; bend ropes about 1-3/4 inches from ends to form hockey stick shapes. Freeze about 10 minutes.
- Preheat oven to 350°F. Bake 8 to 10 minutes or until lightly browned. While cookies are still hot, place one mint on bottom part of each cookie for puck. Cool completely on cookie sheets.
- Decorate with icings as desired.
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