I enjoy making cookies but I don’t always want to make 5 dozen at a time. I’m not a repetitive eater so unless I’m baking for an event, I usually end up throwing away the extras. This summer we have been trying to experiment with cutting back recipes so there aren’t as many uneaten leftovers. This policy includes desserts.
Here is one of my recipes for making one dozen shortbread cookies. They are very rich and satisfying so a few will do!
Peppermint Meltaway Shortbread Cookies
- 1/4 cup butter (1/2 stick), softened
- 1 mounded tablespoon powdered sugar
- 1/4 teaspoon vanilla extract
- 2 drops peppermint extract
- green food coloring (if desired)
- 1/2 cup all-purpose flour
- dash salt
Heat oven to 400 degrees. Mix together butter and powdered sugar, add vanilla and peppermint extracts and food coloring, if desired. Blend in flour and salt. Form into 12 small balls; place on a cookie sheet. Make an indentation on the cookie with thumb or back of spoon. You can place these all on one cookie sheet because they do not spread. Bake 8 – 10 minutes. Allow to cool and place a dollop of icing in the center of each. Garnish with sugared mint leaves if desired. Makes 1 dozen.
- 1/2 cup confectioner’s sugar
- 2 teaspoons milk
- a few drops vanilla extract
- a few drops peppermint extract
Add milk to confectioner’s sugar to make a drizzling consistency. Add vanilla and peppermint extracts. Spoon icing into the indent of each cookie.
Sugared Mint Leaves
Rinse the mint leaves in cool water. Sprinkle sugar on top of leaves while still wet. (Or dredge the leaf in sugar) Allow to dry undisturbed on a paper towel.
You can buy mint in the produce section of the grocery store but you can also EASILY grow mint in a pot or in your backyard. I have a tub of it on my deck. It is a perennial and quite hardy.
Not only am I a locavore, I’m a deckavore. From deck to cookie in a distance of 3 feet. I love making up new words!