Mint Butter Cookies

These cookies can be made with fresh or dried mint. You could use frozen mint as well. They have a delicate, almost cake-like texture. The mint adds a subtle flavor. I used a little lemon extract- mint extract would give them a more intense mint flavor.

We made these in an herb cooking class the other night. Everyone enjoyed to cookies. It is also a great way to use mint. If you grow mint, you know it can be a bit invasive.

Mint Butter Cookies

1 c. butter

½ c. sugar

½ c. brown sugar

1 egg

1-t. almond or lemon extract – you could also use mint

2 ¼ c. flour

¼ c. dried mint leaves or ¾ c. loosely packed fresh mint leaves, chopped fine

1 t. baking powder

1 t. cream of tartar

¼ t. salt

Cream together butter and sugar. Beat in egg and extract. Stir in dry ingredients until well mixed. Chill dough 30 minutes. Drop by rounded teaspoonfuls on ungreased baking sheet 2- inches apart. Bake at 375 for 7-9 minutes. Makes about 6 dozen.