In a medium bowl, combine flour, baking powder, and salt. Set aside.

Add mint leaves and granulated sugar to the bowl of a food processor. Pulse until the mint is finely chopped. Add the butter and pulse until combined.

Add the flour mixture and pulse to combine. Add the egg and egg yolk. Pulse until a dough forms.

Turn dough out onto a lightly floured surface and knead into a ball. The dough might be a bit wet and sticky. Divide the dough in half and shape each half into a disk, about 1 inch thick. Wrap disks in plastic wrap and chill in the refrigerator until firm, at least 2 hours.

Once dough has chilled, preheat oven to 350 F. Line two baking sheets with parchment paper. Set aside.

Remove 1 disk of dough from the refrigerator and roll out on a lightly floured surface, to about ¼ inch thickness.

Cut out rounds using the fluted round cookie cutter. Cut out a small circle in the center of the round using the small round cookie cutter. Transfer cut cookies to prepared baking sheets. Repeat with second disk of dough.

Bake for 10-12 minutes, until edges are lightly brown. Cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.

In a large bowl, beat sugar and meringue powder until combined.

Add water and beat on medium high speed until glossy. The icing should create loose ribbons when drizzled with a spoon. If needed, add additional water, a tablespoon at a time until desired consistency is reached. Aim to have the icing ribbons disappear back into the bowl within 10 seconds of being picked up with the spoon.

Divide the icing into two bowls. Add red food coloring to one bowl. Transfer icings to separate piping bags. Cut the tips off of the piping bags.

Place cooled cookies on a flat surface.

Using the red icing, pipe a small bow at the bottom of each wreath. Pipe two small Mickey head shapes on the top sides of the wreath. Use a fingertip dipped in water to press down any sharp tips.

Using the white icing, add dots to the bow and dots between the two Mickey heads.

Let icing set completely, 1-2 hours.