Mint-Glazed Butter Thins
For my second week of the 12 Weeks of Christmas Cookies I wanted to make something with mint... These great little cookies certainly didnt disappoint. If you read my blog you know that I grew up learning how to cook from my Grandmother and her favorite candy is Andes Mints, so this is for her this week... something sweet and minty and oh did we mention the butter?
Mint-Glazed Butter Thins
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon pure peppermint extract, divided
1/4 teaspoon salt
11/4 cups all purpose flour
2 cups powdered sugar, divided
2 tablespoons (or more) heavy whipping cream
Position racks in top and bottom third of oven; preheat to 350°F. Line 2 large rimmed baking sheets with parchment. Using electric mixer, beat first 4 ingredients, 1/4 teaspoon peppermint extract, and salt in large bowl until fluffy. Beat in flour.
Place 1 cup powdered sugar in bowl. Working with 1 level tablespoon at a time, shape dough into balls; roll in powdered sugar to coat. Place on sheet. Press each lightly with flat-bottomed cup. Sprinkle each with more powdered sugar, then press again to thin 3 1/4-inch round. Bake cookies 8 minutes. Reverse sheets; bake until golden at edges, about 9 minutes longer.
Meanwhile, stir 1 cup powdered sugar, 1/4 teaspoon peppermint extract, and 2 tablespoons cream in small bowl until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to spread.
Transfer cookies to rack; spread glaze over warm cookies. Cool on rack.
As a variation to this since its for the holiday's you could always use red or green food coloring in the flaze or use colored sugar sprinkles!
Mint-Glazed Butter Thins
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon pure peppermint extract, divided
1/4 teaspoon salt
11/4 cups all purpose flour
2 cups powdered sugar, divided
2 tablespoons (or more) heavy whipping cream
Position racks in top and bottom third of oven; preheat to 350°F. Line 2 large rimmed baking sheets with parchment. Using electric mixer, beat first 4 ingredients, 1/4 teaspoon peppermint extract, and salt in large bowl until fluffy. Beat in flour.
Place 1 cup powdered sugar in bowl. Working with 1 level tablespoon at a time, shape dough into balls; roll in powdered sugar to coat. Place on sheet. Press each lightly with flat-bottomed cup. Sprinkle each with more powdered sugar, then press again to thin 3 1/4-inch round. Bake cookies 8 minutes. Reverse sheets; bake until golden at edges, about 9 minutes longer.
Meanwhile, stir 1 cup powdered sugar, 1/4 teaspoon peppermint extract, and 2 tablespoons cream in small bowl until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to spread.
Transfer cookies to rack; spread glaze over warm cookies. Cool on rack.
As a variation to this since its for the holiday's you could always use red or green food coloring in the flaze or use colored sugar sprinkles!
What beautiful glazed cookies. I like a good mint cookie too.
ReplyDeleteOh, these look perfect and festive!
ReplyDeleteThese look and sound wonderful! Andes mints are pretty tasty treats. I would agree with your Grandmother!
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They look beautiful!
ReplyDeleteYour cookies look beautiful and the glaze sounds delicious. Very festive cookies!
ReplyDeleteThey look great! I like the idea of the mint in the glaze :-)
ReplyDeleteI love the mint addition to these pretty little cookies. They would be a nice addition to any cookie platter.
ReplyDeleteMmm! These look delicious!
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