Minty Chocolate Shamrock Cookies
When wearing green on St. Patrick’s Day isn’t enough, try whipping up a batch of these delectably sweet mint cookies. No need to chill the dough, they’re easy to prepare and even easier to enjoy.
Total cook time
- 8 ounces European-style butter, cold and cut into 1/2-inch cubes
- 1 cup sugar
- 1/4 cup packed finely-chopped mint leaves
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon mint extract
- 1 egg, cold
- 3 cups all-purpose flour
- 8 ounce baking chocolate, melted
Preheat oven to 350°. Put butter in a stand mixer bowl and mix on low setting, slowly adding sugar. Increase speed to medium and add mint, salt, vanilla, mint extract and egg. Beat until loosely combined. Add flour in 1/2 cup increments, until combined but still crumbly.
Place dough on parchment on counter. Using your hands, press dough together. Top with an additional piece of parchment and roll out until 1/3-inch thickness. Cut desired shapes and place on parchment-lined baking sheets. Bake in oven for 9-12 minutes, until done but not browned. Let sit on baking sheet for 5 minutes, then remove to a baking rack to completely cool.
Melt chocolate in microwave at 30 percent power. Dip one half of cookies into chocolate and place on parchment to harden.
Step 4 :: Helpful suggestions
Use a set of chopsticks on both sides as guides to roll out the perfect dough thickness.
Be sure that all ingredients are cold. This helps contain the spread of the cookies to maintain their shape.
This cookie is the perfect cross between shortbread cookies and sugar cookies. No chilling is a fast and easy way to make cookies. Saves an hour or more of wait time.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.