After Dinner Mint Cookies
Yield: about 50
- 3/4 cup butter or margarine
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 egg
- 1/4 teaspoon mint extract
- Few drops green food coloring
- 2 1/4 cups all-purpose flour
- 1/2 cup finely crushed chocolate sandwich cookies with white filling (about 6 cookies)
- 1 teaspoon shortening (optional)
- 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 until 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 until easy to handle.
- Roll one half of dough between two sheets of wax paper into an 8 x 7 inch rectangle. Peel off top sheet of wax paper.
- Sprinkle half of crushed cookies evenly over dough to within 1/4 inch of all sides. Roll up, jellyroll 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 wax 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 1/4 inch thick slices. Place 2 inches apart on an ungreased cookie sheet.
- Bake at 375 degrees F for 8 to 9 minutes or until edges are firm.
- Cool on cookie sheet for 1 minute.
- Remove and cool completely on wire racks.
- Repeat with remaining roll of dough.
- If desired, melt together chocolate and shortening in a heavy saucepan over low heat; drizzle over cookies.
Source: Better Homes and Gardens Christmas Cookies