Sandwiched Mint Surprises

2 cups Pillsbury’s Best All Purpose or Unbleached Flour
1 cup margarine or butter, softened
1/3 cup half-and-half
3 tablespoons unsweetened cocoa
½ teaspoon vanilla
Sugar 36 thin pastel wafer mints

Heat oven to 375º F. Lightly grease cookie sheets. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, margarine, half-and-half, cocoa and vanilla. Beat at low speed until well mixed, scraping sides of bowl frequently. Cover with plastic wrap; refrigerate 30 minutes or until dough is firm enough to roll.

On lightly floured surface, roll half of dough to 1/8-inch thickness; refrigerate remaining dough. Cut with lightly floured 2-inch round cookie cutter. Dip 1 side of each dough round in sugar. Place half of dough rounds, sugared side down, on greased cookie sheets. Place mint wafer in center of each dough round. Top each with second dough round, sugared side up. Press fork firmly around edges of each to seal. Repeat with remaining dough, sugar and mints.

Bake at 375º F for 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely. 3 dozen cookies.