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1
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
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2
Add sugar and baking powder and beat until combined.
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3
Beat in egg, mint extract, and enough food coloring to tint light to medium green.
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4
Beat in as much of the flour as you can with the mixer.
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5
Stir in any remaining flour with a wooden spoon.
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6
Divide dough in half.
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7
Cover and chill about 1 hour or until easy to handle.
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8
Roll one half of dough between two sheets of waxed paper into an 8x7-inch rectangle.
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9
Peel off top sheet of waxed paper.
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10
Sprinkle half of crushed cookies evenly over dough to within 1/4 inch of all sides.
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11
Roll up, jelly-roll style, starting from one short side, removing bottom sheet of waxed paper as you roll.
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12
Pinch to seal.
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13
Repeat with remaining dough and crushed cookies.
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14
Wrap rolls in waxed paper or clear plastic wrap.
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15
Chill about 4 hours or until firm.
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16
Remove one roll of dough from the refrigerator.
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17
Unwrap and reshape slightly, if necessary.
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18
Cut dough into 1/4-inch-thick slices.
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19
Place 2 inches apart on an ungreased cookie sheet.
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20
Bake in a 375 degree F oven for 8 to 9 minutes or until edges are firm.
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21
Cool on cookie sheet for 1 minute.
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22
Remove and cool completely on wire racks.
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23
Repeat with remaining roll of dough.
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24
If desired, melt together chocolate and shortening in a heavy saucepan over low heat; drizzle over cookies.
