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.
