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Prep Time: 1 Minutes Cook Time: 18 Minutes |
Ready In: 19 Minutes Servings: 4 |
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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. Ingredients:
1 cup butter |
1 cup crushed yellow butter mints (about 5 oz.) |
2 cups all-purpose flour |
1 tablespoon sugar |
Directions:
1. With electric mixer cream butter till light and fluffy.
2. Add mints; mix well.
3. Add flour; blend well at low speed.
4. Cover and chill for 1 hour.
5. On waxed paper, pat chilled dough to a 9-inch square.
6. Sprinkle dough with sugar.
7. Cut into 1-1/2 squares.
8. Place on ungreased cookie sheet.
9. Using small cookie cuter or floured thimble, lightly press a design on the surface of each cookie.
10. Bake at 325 for 15-18 minutes, or until pale golden brown.
11. Do not overbake.
12. Cool on cookie sheet 3 minutes before transferring to cooling rack.
13. Store tightly covered.
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