My first loves are cooking and baking but a close second is gardening. I love to be out in the garden tending to my flowers, veggies, fruit & herbs. Because I grew up in the country it comes as second nature to me. I grew up with a huge vegetable garden and a large fruit orchard so I love to make use of the bounty that a garden provides for us!
I know many of you have a mint patch or mint plant growing in a garden pot. It can really take over, but this recipe will help you use some of it & share and enjoy it with friends and family. I love to have afternoon tea & this cookie pairs perfectly with a cup of hot tea. I hope you enjoy these elegantly simple cookies. Very soon I will also have a gluten free version of this cookie.
Fresh Mint Shortbread:
3/4 cup sugar (I like to use evaporated cane juice/organic sugar)
1 heaping tablespoon chopped fresh mint
1 cup cold, unsalted butter cut up into small chunks
2 cups all purpose flour
1. Blend the sugar and the fresh mint in a food processor or a blender until the mint is in small pieces and is mixed in to the sugar.
2. Cream butter and sugar mixture together in a stand mixer. You want the butter to combine with the sugar but don't beat it too long. You don't want the butter to be fluffy or aerated.
3. Slowly add the flour and mix in.
4. After the dough is formed, (it will still be a bit crumbly but will come together if you pinch it between your fingers) roll it out on a floured board to about 1/4 inch thick. Cut with cookie cutters or cut into squares.
5. Place cookies on a parchment lined baking sheet.
6. Bake at 325F for 12 to 15 minutes or until the cookies are just slightly browned on top.
Check out my live baking/cookies classes at: www.thecheerychef.com