After Dinner Mint Cookies

Beat butter in a large mixing bowl on medium to high speed of electric mixer for 30 seconds. Add sugar and baking powder; beat until well combined. Add egg, mint extract and enough food coloring to tint the dough light-medium green. Beat in as much of the flour as you can with your mixer; stir in remaining flour by hand with a wooden spoon.

Divide dough in half; cover and chill for about 1 hour, or until easy to handle.

Roll one half of dough between 2 sheets of waxed paper into an 8×7-inch rectangle. Peel off top sheet of waxed paper. Sprinkle half of the crushed cookies evenly onto the dough to within 1/4″ of all sides; press cookies lightly into dough.

Roll up the dough, jelly-roll style, starting from one short end, removing bottom sheet of waxed paper as you roll; pinch seams to seal. Repeat with remaining half of the dough and crushed cookies.

Wrap rolls in waxed paper or plastic wrap. Chill for 4 hours or until firm.

Remove one roll of dough from refrigerator; unwrap and reshape slightly, if necessary. Cut dough into 1/4″ thick slices. Place 2″ apart on ungreased cookie sheets. Repeat with remaining dough.

Bake at 375 degrees (F) for 8-9 minutes or until edges are firm. Cool on cookie sheet for 1 minute; then remove from pan to wire racks and cool completely.

If desired, melt chocolate chips and shortening in a heavy saucepan over low heat; drizzle over cookies.

Makes about 3 1/2 dozen.

Adapted from 1996 Better Homes and Gardens Christmas Cookies cookbook.