Recipe - After-Dinner-Mint Cookies

Three fourths cup Butter or margarine
1 cup Sugar
1 teaspoon Baking powder
1 Egg
One fourth teaspoon Mint extract
Few drops of green food
coloring
2 One fourth cup Allpurpose flour
One half 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 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 8x7
inch rectangle. Peel off top sheet of waxed paper. Sprinkle half of
crushed cookies evenly over dough to within One fourth inch of all sides.
Roll up, jellyroll 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 One fourth inch thick slices. Place
2 inches apart on an ugreased cookie sheet.

Bake in a 375øF 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 Typed in MMFormat by
cjhartlin@email.msn.com Source: Better Homes & Gardens Christmas
Cookies.

Posted to MMRecipes Digest by "Cindy Hartlin"
cjhartlin@email.msn.com on Nov 14, 1999