-
1
Beat butter or possibly maragrine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
-
2
Add in sugar and baking pwdr and beat until combined.
-
3
Beat in egg, mint extraxt, and sufficient food coloring to tint light to medium green.
-
4
Beat in as much of the flour as you can with the mixer.
-
5
Stir in any remaining flour with a wooden spoon.
-
6
Divide dough in half.
-
7
Cover and refrigerateabout 1 hour or possibly until easy to handle.
-
8
Roll one half of dough between two sheets of waxed paper into an 8x7 inch rectangle.
-
9
Peel off top sheet of waxed paper.
-
10
Sprinkle half of crushed cookies proportionately over dough to within 1/4 inch of allsides.
-
11
Roll up, jelly-roll style, starting from one short side, removing bottom sheet of waxed paper as you roll.
-
12
Healthy pinch to seael.
-
13
Repeat with remaining dough and crushed cookies.
-
14
wrap rolls in waxed paper or possibly clear plastic wrap.
-
15
Refrigerateabout 4 hrs or possibly till hard.
-
16
Remove one roll of dough from the refrigerator.
-
17
Unwrap and reshape slightly if necessary.
-
18
Cut dough into 1/4-inch slices.
-
19
Place 2 inches apart on an ungreased cookie sheet.
-
20
Bake in 375 degree oven for 8 to 9 min or possibly until edges are hard.
-
21
Cold on cookie sheet for 1 minute.
-
22
Remove and cold completely on a wire rack.
-
23
Repeat with remaining roll of dough.
-
24
If you like, heat together in a saucepan, the chocolate and shortening over low heat.
-
25
Drizzle over cookies.
-
26
HINT: When dough has been rolled, refrigerateupright in a glass to avoid a long flat bottom.
-
27
HINT: To drizzle chocolate: Put in a small plastic bag and make a SMALL cut in one of the bottom corners of the bag.
-
28
Use like a pastry bag.
