Mint Shortbread Cookies Recipes

MINT CHOCOLATE SHORTBREAD COOKIES

Steps:

• In a bowl, cream together butter and sugar. Add peppermint extract and stir to combine.
• In a separate bowl, sift together flour and cocoa powder. Add flour mixture, half at a time, to butter mixture and stir until dough forms. Dough will be thick.
• Shape into a disc and wrap in wax paper. Refrigerate for 30 minutes.
• Meanwhile, preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
• Cut dough in half. Place remaining half back in refrigerator. Dust counter top and rolling pin with flour, roll dough to 1/4" thickness. Cut off rounded edges, creating a large rectangle. Slice dough into small rectangles, about 1 inch by 2 inches. Place on baking sheet.
• Bake for 11-13 minutes, or until edges are set and middle of cookie is still soft. Allow to cool for 5 minutes before removing cookies from baking sheet. Remove to cooling rack and allow to cool completely before dipping.
• Place melting wafers in a microwave safe bowl and microwave in 30 second increments, stirring until melted.
• Dip each cookie halfway into chocolate and tap to remove excess. Place on wax paper or parchment and immediately add sprinkles before chocolate sets. Allow to set for 1 hour at room temperature, or place in refrigerator for 15 minutes.

MINT SHORTBREAD COOKIES

Steps:

• In a large bowl, cream together the butter and white sugar until light and fluffy.
• Beat in the egg, then stir in the mint extract.
• Combine the flour and salt; stir into the sugar mixture.
• Add several of drops of food coloring until desired shade of green, mixing well.
• Roll into a log, wrap in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 400°F
• Slice into 1/4-inch slices and place on cookie sheets.
• Bake for 9 minutes in the preheated oven, or until lightly golden at the edges.
• Remove from cookie sheets to cool on wire racks.
• Drizzle with melted white and/or dark chocolate if desired.

MINT-CHOCOLATE DIPPED SHORTBREAD COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets., Bake 12-15 minutes or until edges begin to brown. Remove from pans to wire racks to cool completely., In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Stir in extract. Dip each cookie halfway into chocolate mixture; shake off excess. Place on waxed paper; sprinkle with candies. Place on waxed paper-lined baking sheets; refrigerate until set.

LAVENDER SHORTBREAD COOKIES

Steps:

• In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
• Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
• Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

WITH A HINT OF MINT SHORTBREAD

Steps:

• Place the Flour and sugar in a bowl then cut the butter into pieces and add to the flour and sugar.
• Rub the contents of the bowl together, so that it resembles fine breadcrumbs then knead the mixture until it holds together.
• Drop the mint flavouring onto the kneaded dough and then knead again.Roll the mixture out and if you want to then cut it out into other shapes and after Prick the shapes with a fork.
• After pricking the dough place into oven for 40 minutes at 140C. When the shortbread is ready it will turn a golden brown colour.
• Leave to cool! And Enjoy !!

SOUTHERN BELLE MINT JULEP-KISSED SHORTBREAD COOKIES RECIPE - (4.5/5)

Steps:

• Using wire whisk, stir together the flour, cornstarch, powdered sugar, mint and salt in large bowl; set aside. In mixer on medium speed, add cream cheese, butter, bourbon and vanilla in a large bowl, beating until well blended. Gradually add flour mixture to cream cheese mixture and beat until it forms a dough. Dough will be somewhat soft so cover and chill in freezer about 15 minutes. Preheat oven to 325°F. Line baking sheets with parchment paper. On lightly floured surface, roll half of dough at a time to less than 1/4-inch thickness. Cut into rounds using 1 1/2 to 2-inch cookie cutter. Place on baking sheets about 2-inches apart. Bake 8-10 minutes or until just lightly browned on bottom. DO NOT OVERBAKE. Cool cookies in pan on wire rack. When cool, remove from pans and place on platter, garnishing with extra mint or store cookies until ready to serve.

HOLIDAY BUTTER MINT COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in water and extract. Gradually beat flour into creamed mixture. Stir in 1/4 cup crushed mints., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake until bottoms are lightly browned, 12-15 minutes., Coat warm cookies with remaining crushed mints. Cool on wire racks.