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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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. Makes 16 squares. Ingredients:
mary bilyeu added to her shortbread the unlikely flavors of a mojito—lime and mint—for an interesting twist on a classic. we awarded this recipe a runner-up prize in our christmas cookie recipe contest—here’s what we discovered when we made mary’s recipe |
test kitchen discoveries |
resist the convenience of dried herbs—using fresh mint in this recipe will give the best, most intense flavor. |
shortbread actually improves over time and can be stored in an airtight container at room temperature for up to two weeks. |
Directions:
1. 1/4 cup packed fresh mint leaves
2. 1/4 cup granulated sugar , plus 1/3 cup
3. 2 cups all-purpose flour
4. 1/2 teaspoon salt
5. 1 tablespoon grated lemon zest
6. 1 tablespoon grated lime zest
7. 1/3 cup confectioners' sugar
8. 12 tablespoons unsalted butter ( 11/2 sticks), cut into 1/2-inch cubes and chilled
9. 1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 8-inch-square baking dish with foil, allowing excess to overhang pan edges. Spray foil with cooking spray. Pulse mint leaves and 1/4 cup granulated sugar in food processor until well combined. Set aside.
10. 2. With electric mixer at medium-low speed, beat 1 3/4 cups flour, salt, zests, confectioners' sugar, and remaining 1/3 cup granulated sugar until well combined. Using fork, cut butter into remaining 1_4 cup flour in small bowl. Add butter mixture to sugar mixture and beat on low until damp, pale yellow crumbs form, about 4 minutes.
11. 3. Firmly pack crumbs into pan and smooth top with back of spoon. Bake until shortbread is lightly golden, about 1 hour. Using foil overhang, lift from pan, transfer to cooling rack, and sprinkle with mint sugar. Cool completely, about 3 hours. Cut into 2-inch squares. (Shortbread actually improves over time and can be stored in airtight container at room temperature for up to 2 weeks.)
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