Time: 4 hours.
Complexity: easily
Servings: 2

If you can't find a suitable cookie plate for your New Year's or Christmas table, bake an edible one and decorate it accordingly! You'll need an ovenproof plate (as a template), dry cookie mix, and red and white candy canes for decoration. Fill the delicious plate with treats, and then enjoy the fun!

Ingredients:

• 1 package (500 g) of dry mix for sugar cookies (+ all necessary additional ingredients)
• 1/4 cup premium flour + extra for working with the dough
• 55 - 60 red and white peppermint candies, unfold

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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cookie mix, premium flour

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Preparation:

Step 1
• In a medium bowl, whisk together the cookie mixture and flour. Prepare the cookie dough according to package directions. Divide the dough into 2 portions and form them into disks. Wrap each disk in plastic wrap and refrigerate for 30 minutes.
Step 2
• Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Spray two 10-inch ovenproof plates with cooking spray and dust with flour.
Step 3
• Place one disk of dough on a 12-inch piece of parchment paper and roll it out to fit the size of your plate. Carefully place the plate face down on the dough and trim off any excess dough. Slide your hand under the parchment paper and, holding the plate with your other hand, flip it over so the dough is on the plate. Press the dough onto the plate and peel off the parchment. Working from the center of the plate, gently press the dough with the bottom of a measuring cup to push out any air bubbles. Repeat with the second piece of dough and plate.
Step 4
• Place each cookie plate on a baking sheet and bake until golden brown, about 12 minutes. Carefully remove from the oven and press the center of the cookie plates again with a measuring cup. Place 1 mint in the center of each cookie plate and arrange 6 more around it. Arrange the remaining mints along the edge of the plate, leaving 1/4 inch (0.5 cm) from the edge and 1/4 inch (0.3 cm) apart to prevent them from sticking together.
Step 5
• Return to the oven, rotating the baking sheets, and bake until the outer edges of the cookie plates are golden brown and the centers are just beginning to darken slightly, about 4 minutes.
Step 6
• Transfer to a wire rack to cool for 5 minutes. Run a knife between the edges of the edible and regular plates as they cool. Cool completely at room temperature, about 2.5 hours. Carefully remove the cookie plates. Fill them with your favorite cookies and serve.

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