Mint and Chocolate Truffle Cookies

Heat oven to 350°F. In large bowl, break up dough; stir in chopped chocolate candies until well mixed.

On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart. Bake 13 to 15 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.

In double boiler or in bowl set over saucepan, melt baking chips and shortening over simmering water.

Dip half of each cookie in melted chip mixture. Place on waxed paper; sprinkle with colored sugar. Let stand until set. Store in airtight container up to 3 days or in freezer up to 2 months.