Mint Thins

I mentioned in my post earlier this week that we had a lot of mint in our garden, so we are finding ways to use it.  This is a nice little thin butter cookie with fresh chopped mint baked in to give a subtle mint flavour.

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They really are a nice cookie and I make it once a year when our fresh mint is plentiful.

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I found the original recipe in an old copy of a Taste of Home magazine.  Of course, when I was ready to make the recipe  I could not find which magazine it was in.  I went to the Taste of Home website (www.tasteofhome.com) and searched et voila there it was!

Ingredients:

1/2 cup butter, softened
1/2 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons 2% milk
1 cup fresh mint, finely chopped

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla.

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Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

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Stir in chopped fresh mint.

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Shape into two 8-in. rolls; wrap each in plastic wrap.

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Refrigerate for 2 hours or until firm.

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Unwrap and cut into 1/4-in. slices.

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Place 1 inch apart on greased baking sheets. Bake at 350° for 8-12 minutes or until edges are golden. Remove to wire racks to cool.

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These are nice dipped in dark chocolate, but they are also nice plain.  If you want to dip in chocolate, in a microwave, melt about 2/3 cup chocolate chips with 1 Tbsp of shortening or butter,  stir until smooth. Dip each cookie halfway; allow excess to drip off. Place on waxed paper (or Silpat), let stand until set. I usually store these in the refrigerator.

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If you have mint in your garden, or if you know someone with an abundance of mint to share with you, I recommend that you try these.  This recipe makes a few dozen at least (I think the original recipe says 4-5 dozen).  Maybe you could trade a few cookies for a bunch of mint!

3 comments on “Mint Thins

  1. These look so good. I have a lot of mint to use up too! Have you ever tried just dipping the mint leaves in chocolate and freezing them? They don’t hold up long but a fun novelty. I was admiring a bouquet of roses and ranunculi last week where they had mint sprigs tucked in. Another good use for a bumper crop!

  2. Johanna says:

    One of my friends absolutely loves mint chocolate. I guess I have to make those for her now I know one can put mint in cookies!

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