Tea on Tuesday

In honor of my Peppermint Candy Tam, my favorite Peppermint Cookies. We have had such nice weather, I still have a little peppermint growing in the garden.

Peppermint Shortbread

From "Along the Garden Path" by Bill and Sylvia Varney,

List of Ingredients:

12 TBSP. unsalted butter, softened
9 TBSP. sugar
1 1/2 TBSP. brown sugar
1 egg
1/4 tsp. vanilla extract
3/4 tsp. peppermint extract
1 TBSP. finely chopped fresh peppermint leaves
1/8 tsp. salt
2 cups flour
Instructions
Line 2 baking sheets with parchment.

In a mixer, cream the butter and sugars until light and fluffy. Beat
in the egg and extracts. Add the flour on low speed. Stir in the
peppermint leaves and salt.

Divide dough into three portions. Place on plastic wrap and roll into
cylinders 1 1/4 inch in diamenter. Wrap in plastic and chill until
firm. (1 hour)

Pre-heat oven to 350 degrees. Unwrap dough and slice into 1/4" thick
slices. Rotate the cylinder to keep it round. Keep the slices even and
thin. They do not spread much, so you can place them close together on
the sheet. Bake for 8 - 10 minutes until the bottom edges are just
barely brown. Remove to rack to cool.

For cut out cookies, divide dough into three portions and place on a
large sheet of plastic wrap. Place another sheet on top and pat or
roll the dough out into a very thin sheet. Chill the sheets of dough
until firm, about 30 minutes. Remove and cut quickly with minature
cookie cutters. Bake 8 minutes - watch these little cookies can brown
very quickly. Remove immediately to rack and cool. For square cookies, shape logs with flat sides and chill and slice as above. This dough can be made and frozen unbaked. Thaw slightly in refrigerator before baking.

These little cookies are especially pretty in minature butterfly
shapes surrounding a piece of cake. Enjoy!

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