Fresh Mint Lime & Cookies with Lemon DrizzleBy Maya Moscovich on July 24th, 2013 Posted in Cakes and Cookies
What’s your favorite ingredient in the summer? For me it’s definitely lemon, or lime, or just generally sour and refreshing.
Yesterday I decided that the limes in my fridge were there for too long and that I need to put them into proper use. So I did, I made cookies, and to make them even better I added my second favorite ingredient which is fresh mint leaves.
The mint is actually one of my favorites year round. It goes really well in salads and smoothies in the summer and also goes wonderfully in my tea on a cool autumn or winter night.
To make my cookies even better I decided to give it some more lemony flavor and drizzled with lemon glaze. The result? Well…2 baking sheets full of cookies, 2 happy kids and as of this morning, 1 ½ baking sheets gone missing….hmmm.
So give this a try, you’ll love it, it’s so easy and just refreshingly good!
- 200gr Cold Butter – Cubed
- 2 Cups (300gr) All Purpose Flour
- ¾ Cup (185gr) White Granulated Sugar
- Zest from 1 Fresh Lime (you can use lemon)
- ⅛ Cup Fresh Lime (or lemon) Juice
- ½ Cup Fresh Mint Leaves (About 7 Sprigs – Just the leaves)
- 3 Tbsp Water
- 1 Cup Powdered Sugar
- 1 Tbsp Fresh Lemon Juice
- 2 Tbsp Milk
- Place the flour, sugar, ½ of the Butter (100gr), the lime zest and the lime juice in a large mixer bowl.
- Place the other ½ of the Butter (100gr) and the Fresh Mint Leaves in a food processor (or Chopper) and grind until combined (you will have butter with tiny green pieces in it)
- Add the mint butter to the mixer bowl and mix well
- The mixed dough will have coarse sand texture, so add 3 tbsp water one after the other
- You should now have well mixed dough the separates from the bowl sides
- Divide the dough into 2 balls and roll each until you get a 10 inch long roll
- Take the 2 rolls and place in the freezer for 20 minutes
- Preheat oven to 350F (175C) and prepare 1-2 baking sheets layered with parchment paper
- After 20 minutes remove rolls from freezer and quickly (you don’t want them to completely thaw, when they are frozen it is much easier to slice) slice them into round cookies about ½ inch thick each and place on parchment paper layered baking sheets.
- Make sure the cookies are placed at least 1½ inch apart
- Bake for 10-12 minutes until the cookies begin to get a golden brown color on the edges
- Remove from oven and let cool completely. Do not move the cookies until they are cool. When you remove them you will notice they are soft, that’s fine, they will become nice and crispy after they’re cooled.
- Whisk (or stir well using a fork) all the ingredients together until smooth.
- After the cookies are cool, pick up some glaze with a fork and drizzle on the cookies.
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