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 wax 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
Bake in a 375 degree F oven 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.
Makes about 50.
Source: Better Homes and Gardens Christmas Cookies