1 cup (2 sticks) butter, softened
1/4 cup sugar
1/2 tsp. vanilla
1/2 tsp. peppermint extract
2 cups all-purpose flour
1 tub. prepared chocolate frosting (Pillsbury)
1 pkg. Andes mints, for garnish

Preheat oven to 375°F.

Beat butter and sugar. Add vanilla and peppermint extracts. Mix well. Spoon flour in lightly. Add to butter mixture. Mix well. Roll into 1-inch balls. Slightly flatten tops.

Bake at 375°F for 10 to 12 minutes. Leave on cookie sheet for 1 minute. Remove and cool.

Spread chocolate icing on cookie tops. Cut Andes mints into triangles. Garnish cookie tops with mint triangles.

Submitted by: MARY T.