I'm always looking for ways to use the herbs I grow, especially mint. So much mint has come in gone in my life that I have not used.
This cookie recipe from Milwaukee Journal Sentinel is a good use. I've liked it both with fresh or dried mint. Photo shows it with chocolate chips which is also a good choice.
Replacing half of the butter with vegetable shortening makes it a little more like those cakey sugar cookies. You can't go wrong with any of the options here!
Keith & Bonnie Amborn, Milwaukee Journal Sentinel
1 cup butter, room temperature (or 1/2 cup vegetable shortening & 1/2 cup butter)
1/2 cup sugar
2 cups flour
1/4 teaspoon salt
1/2 teaspoon peppermint extract
2 tablespoons crushed and dried mint leaves (or 4 tablespoons fresh)
1. In mixing bowl, cream butter and the 1/2 cup sugar; add flour, salt, extract and mint. Mix thoroughly. Chill dough.
2. Preheat over to 350 degrees.
3. Form dough into 1" balls and roll in sugar. Place on ungreased cookie sheets. Press each dough ball with thumb. Bake in preheated oven 12-15 minutes, or until light brown on bottom.
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