Step 1

Line a large cookie sheet with parchment paper and set aside.

Step 2

Beat the butter and powdered sugar together until light and fluffy.

Step 3

Mix in the flour, salt, and extract just until combined.

Step 4

Add the green food color a few drops at a time until your desired color is achieved. I like to use this gel food color.

Step 5

Stir in mini chocolate chips.

Step 6

Scoop out one tablespoon of dough at a time and form into a ball. Place balls on the prepared cookie sheet.

Step 7

Cover and refrigerate dough for at least 30 minutes.

Step 8

Preheat oven to 375°F.

Step 9

Bake cookies for 7 to 8 minutes. You do not want the cookies to get more than very lightly browned on the bottom. Let cool for 5 minutes on the cookie sheet.

Step 10

Line another large baking sheet with parchment paper and dust liberally with powdered sugar. Place the slightly cooled cookies on this baking sheet and dust with additional powdered sugar.

Step 11

Let cookies cool completely.

Step 12

Fill a small bowl halfway with powdered sugar. Drop cookies one at a time into the bowl and turn until coated in powdered sugar.

Step 13

Store leftovers in an airtight container for up to four days.