Mint Candy-Filled Cookies

** Recipe from Pillsbury **

Cookies:
* 1 roll refrigerated sugar cookie dough
* 3/4 c. unwrapped & chopped creme de menthe candies (ie. Andes mints)

Frosting:
* 2 1/4 c. powdered sugar
* 1/4 c. butter or margarine, softened
* 1-2 drops green food coloring, if desired
* 2-3 Tbl. milk

Garnish:
* 24 creme de menthe candies, unwrapped

Heat oven to 350. In medium bowl, break up cookie dough. Stir or knead in 3/4 c. chopped candies. Shape teaspoons of dough into balls; place 1" apart on ungreased cookie sheets. Bake 9 to 11 minutes or until set & edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes. In small bowl, mix frosting ingredients until smooth, adding enough milk, 1 tsp. at a time until desired spreading consistency. Spread 1 tsp. frosting on each cooled cookie. Cut each créme de menthe candy in half crosswise; cut each half diagonally into 2 triangles. Garnish each cookie with 2 candy triangles to form a tree.