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 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 375°F 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

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