Ingredients
1
cup sugar
1/2
cup butter or margarine, softened
1/2
cup shortening
1
egg
2 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
3
dozen foil-wrapped rectangular chocolate mints, unwrapped
Decorating icings (any color from 4.25-ounce tubes), if desired
Preparation
In large bowl, beat sugar, butter, shortening and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Cover and refrigerate about 1 hour or until firm.
Heat oven to 400° F. Roll half of dough into 13x9-inch rectangle on lightly floured surface. Place mints on dough, forming 6 uniform rows of 6. Roll remaining dough into 13x9-inch rectangle on floured waxed paper. Place over mint-covered dough. Cut dough between mints with pastry wheel or knife; press edges of each “package” with fingers or fork to seal. Place 2 inches apart on ungreased cookie sheet.
Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely. Decorate tops of each package with icings to form ribbon and bow.
