Mint-Swirl Lollipop Cookies

Ingredients

• 17.5 oz sugar cookie mix 
• 0.5 cup butter softened
• 3 tablespoons flour all-purpose
• 2  eggs slightly beaten
• 0.3 teaspoon peppermint extract 
• 0.3 teaspoon purple gel food coloring green red
• 1 serving sparkling wine white
• 20  you will also need: parchment paper 

Equipment

• bowl
• baking sheet
• oven
• wire rack
• spatula
• lollipop sticks

Directions

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, flour, eggs and mint extract with spoon until soft dough forms. Divide dough in half.
2. Roll one portion between 2 sheets of waxed paper into 13x10 1/2-inch rectangle.
3. Remove top sheet of waxed paper.
4. To remaining half of dough, add food color; mix until uniform in color. Shape into a ball.
5. Roll between 2 sheets of waxed paper into 13x10 1/2-inch rectangle.
6. Remove top sheet of waxed paper; invert colored dough onto plain dough. Peel off top sheet of waxed paper. Trim dough to 11x9-inch rectangle. Tightly roll into a log, starting at long side and using bottom sheet of waxed paper as a guide.
7. Roll cookie log in coarse sugar; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart.
8. Bake 8 to 10 minutes or until edges are lightly browned. Immediately insert 1 lollipop stick halfway into each cookie. With spatula, carefully remove cookies from cookie sheet to cooling rack. Cool completely, about 20 minutes.