21 Days of Cookies: Day 16
I found this recipe on Butter with a Side of Bread, and I’ve made it almost exactly as described. The only change I made was to use kosher salt instead of regular fine salt. I like the occasional burst of salt in your mouth to offset the sweet mint and chocolate.
This recipe is just a basic shortbread with a bit of baking powder, but the baking powder gives it such a light and airy texture. Then baking it low and slow makes the wafers crisp and tender.
Chocolate and mint are one of my favorite flavor combinations. As written, the recipe calls for 2 tsp of peppermint extract. I thought perhaps 2 tsp was a little overboard. When I opened the oven to check on them, my eyes started to water, and I felt my sinuses clear out. So adjust the flavor to your preference (I’d suggest 1 tsp if you don’t want to be overwhelmed). However, with 2 tsp, these cookie prompted the following text from a friend who has been eating my cookies for 20 years.
So maybe 2 tsp is the right number! They remind me of Girl Scout Thin Mint Cookies…. but better. Try it yourself and let me know!
Chocolate Mint Shortbread
Ingredients
- 1 cup butter, lightly salted
- ½ cup granulated white sugar
- 1-2 tsp peppermint extract use to personal preference
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp kosher salt
- 10-15 drops green food coloring or 6 drops professional strength color like Americolor
- 2 cups melted chocolate coating
- holiday sprinkles
Instructions
- Cream butter and sugar together until light and fluffy.
- Add mint extract and food coloring.
- In a separate bowl, whisk together flour, salt, and baking powder. Gradually add to creamed mixture until thoroughly combined.
- Divide dough in half. Place each half in plastic wrap and shape into an 8-inch log.
- Refrigerate for at least 2 hours. You can leave it overnight.
- Preheat oven to 300.
- Remove logs from refrigerator and cut into 1/4" slices and place on parchment-lined cookie sheet. These puff a little but don't spread much, so you can fit one log on one cookie sheet.
- Bake on top rack for 22-26 minutes until edges are just barely beginning to brown.
- Cool completely on wire racks.
- When cool, dip about 3/4 of the cookie in melted chocolate coating, and use your favorite sprinkles to decorate.
- Let dry completely on parchment or wax paper.
