• Preheat the oven to 350° and lightly grease a baking sheet(s).

Sugar Cookies

• In a medium bowl, whisk flour, baking powder and salt together. Set aside.
• Using a large bowl, add softened butter, oil and sour cream, and beat on medium speed for one minute.
• Add sugar, vanilla extract, almond extract and beat until smooth.
• Add dry ingredients into wet ingredients and mix on low speed just until dough forms a ball. Next, stir in the mint baking chips.
• Using a 1 ½-inch cookie scoop, scoop out the cookie dough and place on the prepared baking sheet. Leave the rough looking edges.
• Using the bottom of a glass, that has been sprayed with non-stick cooking spray, flatten each cookie a bit to produce even more of the jagged edges.
• Bake for 10-12 minutes or until the edges are slightly browned.
• Remove cookies from oven and let cool for 5 minutes and then remove and place on a wire rack to cool completely.

Buttercream Frosting

• In a medium mixing bowl, cream butter, milk and vanilla together. Gradually add powdered sugar and beat until smooth and creamy.
• Add gel coloring, stir, and add additional food coloring to get desired results.
• Once cookies have cooled completely, frost cookies with a generous amount of frosting, then sprinkle with green sugar sprinkles, and any St. Patrick's Day sprinkles.
• Let the frosting setup then place cookies in a container for storing and place parchment paper in between the layers.