Step 1

With an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add in mint extract and coloring. (Start with 5 drops of color and increase from there.)

Step 2

Add flour, baking powder and salt. Mix until it forms a dough.

Step 3

Divide the dough in half. On a sheet of wax paper, form each half into an 8-inch log. Chill the logs, wrapped in the wax paper, for at least 2 hours or overnight. (If you're pressed for time, 30 minutes in the freezer works well too!) I always aim for round logs and end up with more oval shape. It works!

Step 4

Heat the oven to 300°F. Line baking sheets with parchment paper.

Step 5

Cut the logs into ¼-inch-thick slices with a sharp knife. Arrange the slices 2 inches apart on baking sheets.

Step 6

Bake the cookies on the top rack of the oven for 22-26 minutes.

Step 7

Transfer to wire racks to cool. Heat chocolate in microwave for 1 minute. Stir gently and continue heating in 15 second increments until smooth.

Step 8

Dip 3/4 of the cookie into chocolate into chocolate. Set on wax paper and add holiday sprinkles. Do not remove until cool and set.