½ cup softened butter 6 cup powdered sugar 2 tablespoon creme de menthe* (or 2 tablespoons milk, 1/2 teaspoon mint extract and several drops green food coloring) 4 tablespoon milk
Layer cookie wedges between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
