1. In a medium mixing bowl, whisk together flour and salt. Set aside. Line a baking sheet with parchment paper or a silicone baking mat.
2. Using a stand or hand-held mixer, mix the room temperature butter and sugar together on high until light and whipped (for about 3 minutes), stopping to scrape down the bowl as needed.
3. Reduce the speed of the mixer to low and slowly add flour mixture a bit at a time until a dough is formed. (Adding the flour slowly will prevent it from flying all over your kitchen!)
4. Use your hands to roll the dough into roughly 24 balls. They’ll be 1 – 1.5 inch balls.
5. Pour the nonpairels into a small bowl. Roll the balls one by one in the nonpairels, coating all sides.
6. Space the balls about 2 inches apart on your lined cookie sheet. Press your thumb firmly into the center of each cookie to create a well. If the dough cracks, just pinch it back together.
7. Once all wells have been formed, cover the entire baking sheet with plastic wrap and place in the fridge to firm up for at least 1 hour, and up to overnight.
8. When you are ready to bake, preheat the oven to 350° F. Transfer the baking sheet from the fridge to the oven, removing plastic wrap. Bake for 12-16 minutes, until bottom edges are just turning golden.

To Ice:

1. Allow cookies to cool completely before icing.
2. Whisk powdered sugar and meringue powder together in a small bowl. Stir in milk and mint extract, adding additional milk in .5 tablespoon increments until the consistency is very thick – as thick as possible while still sliding off your spoon.
3. If you would like to color your icing, divide it into bowls accordingly and stir in your food coloring.
4. Using a small spoon (like a soup spoon), spoon the icing into the wells of each cookie, being careful not to overfill. Let harden for 2 hours.
5. Store in an airtight container for up to a week (if they last that long!)