Last summer, my friend Miriam and I sat around on a warmly lit porch and enjoyed refreshing mojito drinks once a week. These cookies were inspired by those beautiful nights and fun conversations. I used a stencil cookie cutter to cut out the butterflies. Of course you can use any shape cutter you prefer.
This dough requires some chilling.
1/4th cup mint leaves, not packed
Zest of 1 lemon
Zest of 1 lime
1 teaspoon lemon extract
1 teaspoon lime extract
½ cup (1 stick) unsalted butter, softened to room temperature
1 cup granulated sugar
1/4th teaspoon salt
1 large egg
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1. In a food processor blend until fluffy mint leaves, zest of lemon and limes, lemon and lime extracts, butter, sugar, and salt.
2. Next pulse together egg, baking powder, and baking soda. Then add the flour and pulse until just mixed, be careful not to over mix.
3. Store in a covered container in the refrigerator for one hour or more.
4. Set the oven rack in the middle and preheat to 350 degrees. Cover two cookie sheets with parchment paper and set aside.
5. Roll out the dough in small batches to 1/8th inch thick. Cut out with a cookie cutter and place on the parchment.
6. Bake for 11 to 13 minutes or until light golden brown around the edges.
7. Let rest on the baking sheet for 2 minutes and transfer to a cooling rack.Makes about 23 cookies depending on size.
1. Cooking time may need to be adjusted for smaller or bigger cookies. These cookies are 3 inches long and wide.
2. If you don't have lime extract, try adding the zest of an additional lime.
Recipe by Laura Flowers.