Combine cookie mix, buttery flavor packet from mix and egg in large bowl. Stir until blended
For green cookie dough, combine 1/3 cup dough with green coloring in small bowl. Stir until evenly tinted. Place between 2 layers of waxed paper. Roll dough into 12x4 inch rectangle. Refrigerate 15 minutes
For red cookie dough, combine remaining dough with red food coloring. Stir until evenly tinted. On waxed paper, shape dough into 12-inch long roll with one side flattened. Cover, refrigerate with flat side down until firm
Preheat oven to 375º
To assemble, remove green dough from refrigerator. Remove top layer of waxed paper. Trim edges along both 12 inch sides.
Remove red dough log from refrigerator. Place red dough log, flattened side up, along center of green dough. Mold green dough up to edge of flattened side of red dough. Remove bottom layer of waxed paper. Trim excess green dough, if necessary.
Cut chilled roll, flat side down, into 1/4 inch thick slices with sharp knife. Place slices 2 inches apart on a ungreased cookies sheets. Sprinkle chocolate sprinkles on red dough for seeds
Bake for 10 minutes. Cool 1 minute on cookie sheets. Cool completely
Note: these take time, I wish I had a picture of them made
Recipe submitted by Nick on 9/11/00