Ingredients

• 1 egg
• ¼ teaspoon mint extract
• Few drops green food coloring
• 2 ¼ cups all-purpose flour
• ½ cup chocolate sandwich cookies with white fill; finely chopped
• ½ cup semi-sweet chocolate chips (optional)
• 1 teaspoon shortening (optional)

Directions

• Directions
• Beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat ‘til combined. Beat in egg, mint extract and enough food coloring to tint light to medium green. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill about 1 hour or ‘til easy to handle.
• Roll one half of dough between two sheets of waxed paper into an 8x7 inch rectangle. Peel off top sheet of waxed paper. Sprinkle half of crushed cookies evenly over dough within ¼ inch of all sides. Roll up, jelly-roll style, starting from one short side removing bottom sheet of waxed paper as you roll. Pinch to seal. Repeat with remaining dough and crushed cookies, wrap rolls in waxed paper or clear plastic wrap. Chill about 4 hours or until firm.
• Remove one roll of dough from the refrigerator. Unwrap and reshape slightly if necessary. Cut dough into ¼ inch slices. Place 2 inches apart on an ungreased cookie sheet.
• Bake in 375 degree oven fir 8 to 9 minutes or ‘til edges are firm. Cool on cookie sheet for 1 minute. Remove and cool completely on a wire rack. Repeat with remaining roll of dough. If desired, melt together melt together in a saucepan, the chocolate and shortening over low heat. Drizzle over cookies.
• When dough has been rolled, chill upright in a glass to avoid a long flat bottom. To drizzle chocolate: Put in a small plastic bag and make a small cut in one of the bottom corners of the bags. Use like a pastry bag.