Prep Time: 30 Mins
Yields: 4 Dozen Cookies
Ingredients:1 pouch (1 lb 1.5 oz) Betty Crocker® Sugar Cookie Mix
1/2 cup butter, softened
1/4 cup unsweetened cocoa
2 tablespoons Gold Medal® All-Purpose Flour
1/2 teaspoon mint extract
1 to 2 drops Betty Crocker® Green Gel Food Color
Instructions: 1. In large bowl, stir cookie mix, melted butter and egg until dough forms. Divide dough in half. Stir cocoa into one half. Stir flour, mint extract and food color into other half. Place chocolate dough on waxed paper 17 x 12-inches. Top dough with second sheet of waxed paper. Repeat with green colored dough.
2. Remove top sheet of waxed paper from chocolate dough. Using waxed paper to lift green dough, invert onto chocolate dough. Roll doughs up together tightly, beginning at long side. Wrap tightly in waxed paper; freeze at least 2 hours or until very firm.
3. Heat oven to 375° F. Unwrap dough; cut into 1/4-inch slices. Place slices about 2 inches apart on ungreased cookie sheet. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack.