mint cookies recipe

Mint Butter Cookies

Mint Butter Cookies

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 vanilla extract- lemon works nicely, too.

I did a talk on herbs yesterday for the Richmond Heights Garden Club. As part of the program, I wanted to bake something for them with herbs. When I scheduled this program month ago, I never anticipated have fresh mint in the garden in mid-November. The big stand of mint inspired me to make these cookies. The ladies loved them, and I promised to share the recipe.

 

 

Mint Butter Cookies

1 c. butter

½ c. sugar

½ c. brown sugar

1 egg

1-t. vanilla extract- you could also use lemon

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.

 

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