In a large mixing bowl beat butter and sugar with an electric mixer on medium speed for 4-5 minutes, until it becomes fluffy and bright. Add mint extract and food coloring and mix well.

Then, add flour, baking powder and salt. Mix it until you get dough. Divide dough in half and shape each of them into a ball. Wrap the balls into wax paper and press them a bit, with your hands. Leave them in fridge for 3 hours or overnight.

After taking one of the balls, wait for 5-10 minutes, for the dough to soften.

Meanwhile, preheat oven to 300°F. Using rolling pin, roll the dough into ¼ inch thickness. Cut the dough with tree- shaped cookies cutter. Place cookies in the baking pan, at least 1 inch apart. Bake them for 23-25 minutes. Transfer to a wire rack and let cool.

Do the same with the other ball of dough.

Cookies need to be completely cool when you decorate them. Melt white chocolate with just a few drops of oil and put in a piping bag.

Decorate the cookies with white chocolate and sprinkles, while chocolate is still soft.