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["Beat butter in a large mixing bowl on medium to high speed of electric mixer for 30 seconds. Add sugar and baking powder; beat until well combined. Add egg, mint extract and enough food coloring to tint the dough light-medium green. Beat in as much of the flour as you can with your mixer; stir in remaining flour by hand with a wooden spoon.", "Divide dough in half; cover and chill for about 1 hour, or until easy to handle.", "Roll one half of dough between 2 sheets of waxed paper into an 8x7-inch rectangle. Peel off top sheet of waxed paper. Sprinkle half of the crushed cookies evenly onto the dough to within 1/4"" of all sides; press cookies lightly into dough.", "Roll up the dough, jelly-roll style, starting from one short end, removing bottom sheet of waxed paper as you roll; pinch seams to seal. Repeat with remaining half of the dough and crushed cookies.", "Wrap rolls in waxed paper or plastic wrap. Chill for 4 hours or until firm.", "Remove one roll of dough from refrigerator; unwrap and reshape slightly, if necessary. Cut dough into 1/4"" thick slices. Place 2"" apart on ungreased cookie sheets. Repeat with remaining dough.", "Bake at 375 degrees (F) for 8-9 minutes or until edges are firm. Cool on cookie sheet for 1 minute; then remove from pan to wire racks and cool completely.", "If desired, melt chocolate chips and shortening in a heavy saucepan over low heat; drizzle over cookies.", "Makes about 3 1/2 dozen.", "Adapted from 1996 Better Homes and Gardens Christmas Cookies cookbook."]
