- Preheat oven to 150˚C (300˚F). Line 2 baking sheets with parchment paper. In large bowl, mix together the flour and cornstarch. Set aside.
- In another bowl, use a wooden spoon to cream together the butter and sugar. Mix in mint extract and food colouring. Gradually stir in the flour mixture to make a soft dough. Using rounded tablespoons of dough, roll each spoonful into a ball (aim for walnut-sized). Place on lined baking sheets about 2 in. (5 cm) apart. Make 30 balls.
- Chop the 1/3 chocolate-nougat bar into 30 pieces. Lightly press a piece onto the top of each dough ball, without flattening the dough.
- Bake about 18 min., or until cookies are firm and bottoms are lightly golden. Cool on baking sheet. Store in airtight container 2 to 3 days.
Baked and cooled cookies can be layered between waxed paper or plastic wrap in airtight container and frozen up to 1 month. Or wrap the dough tightly in plastic wrap, seal in freezer bag and freeze up to 1 month. Thaw before proceeding with rolling, topping and baking cookies as per recipe.