3/4 c Butter or margarine
1 c Sugar
1 ts Baking powder
1 Egg
1/4 ts Mint extract
Few drops of green food
-coloring
2 1/4 c All-purpose flour
1/2 c Finely crushed chocolate
-sandwich cookies with white
-filling (about 6 cookies)
1 ts 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 till 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
till easy to handle.
Roll one half of dough between two sheets of waxed paper into an 8×7
inch rectangle. Peel off top sheet of waxed paper. Sprinkle half of
crushed cookies evenly over dough to within 1/4 inch of all sides.
Roll up, jelly-roll style, staring 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 till 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 ugreased cookie sheet.
Bake in a 375F oven for 8 to 9 minutes or till 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
Yields
50 Servings