Prep 1 hr 15 mins
Cook 18 mins
This recipe comes from a Betty Crocker cookie cookbook my aunt gave me for a birthday present when I was a kid. It was my first "grown up" cookbook, and little did she know, she started my collection! I like these because they use butter mints and give a mellow minty taste to the shortbread. Prep time includes chilling time.
- With electric mixer cream butter till light and fluffy.
- Add mints; mix well.
- Add flour; blend well at low speed.
- Cover and chill for 1 hour.
- On waxed paper, pat chilled dough to a 9-inch square.
- Sprinkle dough with sugar.
- Cut into 1-1/2" squares.
- Place on ungreased cookie sheet.
- Using small cookie cuter or floured thimble, lightly press a design on the surface of each cookie.
- Bake at 325 for 15-18 minutes, or until pale golden brown.
- Do not overbake.
- Cool on cookie sheet 3 minutes before transferring to cooling rack.
- Store tightly covered.
I love this recipe! I have made it almost every Christmas for the past 5 years or so. They are always a huge hit. I wish I could find an easier way to crush the mints though... I like them super-fine and powdery and that is so hard to do!
It could have been the brand of butter mints I used, but I was really disappointed in these. Despite the fact that the dough smelled very minty, no one felt they tasted minty at all. Someone said they were more lemony. The mint taste only showed up as an aftertaste and then it was more like peppermint milk of magnesia. They weren't terrible but I would probably not make again or maybe try a better butter mint brand.