Recipe: Buttermint Cookies

This various formula can be made with much any herb - Citrus limon balm , lemon verbena , anise hyssop , rosemary , and more ( leave out the mint extract if using other herb ) . They can also be made in the food processor , and the pelf can be rolled up and kept in the freezer for a calendar month or so , and then sliced and broil as need . Once baked , they salt away well in a tin for about a hebdomad , and in the freezer for up to a calendar month .

These cooky first appeared in Gourmet Magazine in 1980 and then in Herbs in the Kitchen by Carolyn Dille andSusan Belsinger , Interweave Press , 1996 ; they are a well-tried and truthful herbal butter cookie .

Makes about 4 12 cookie

12 tablespoons unseasoned butter , softened2/3 cup sugar1 extra - large egg1/2 teaspoonful vanilla extract extract1/2 teaspoonful red gum extract , optional2 cups unbleached white flour , sifted2 tablespoon mince peppermint , Mentha spicata or orange mint leavesPinch of salt

Cream the butter and boodle . Beat in the orchis and the extracts . step by step mix in the flour , and stir in the minced peppermint and a exigency of salt . The dough will be soft .

split the dough into 2 division . Using credit card wrapper to shape the dough , roll each part into a cylinder about 1 1/4 - in in diam . Chill the rolls for an hour , or position in the freezer for 20 minute .

Preheat the oven to 350º F. Remove the charge plate wrap and slice the dough into 1/4 - inch rhythm . post the cookies on ungreased baking sheets and bake for about 10 minutes , until the cookie are a light-colored gilt brownness . Remove the cookies from the baking sheet while they are hot and nerveless on racks .

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