In a large bowl beat butter with a mixer on medium to high 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping bowl as needed. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in 3/4 cup of the crushed cookies. If necessary, cover and chill dough until easy to handle.
Shape dough into a 2-inch-diameter roll. Coat roll with the remaining 1/4 cup crushed cookies. Wrap in plastic wrap or waxed paper; chill until firm enough to slice (1 to 2 hours in refrigerator or 30 minutes in freezer).
Preheat oven to 375°F. Use a serrated knife to cut roll into 1/4-inch slices; place 2 inches apart on an ungreased cookie sheet.
Bake 7 to 9 minutes or until bottoms are lightly browned. Cool on cookie sheet 2 minutes. Remove; cool on wire rack.
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.
(4 g saturated fat,
0 g polyunsaturated fat,
2 g monounsaturated fat),
21 mg cholesterol,
108 mg sodium,
18 g carbohydrates,
0 g fiber,
8 g sugar,
2 g protein.