Tea on Tuesday

This is a favorite cookie recipe of ours. I keep pots of mint growing fresh all year to give us the chance to bake these - the fresh mint makes all the difference.
Peppermint Shortbread
Source of Recipe
"Along the Garden Path" by Bill and Sylvia Varney

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

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 diameter. 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 miniature 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 miniature butterfly shapes surrounding a piece of cake. Enjoy!

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