Best Mojito Cookies Recipes

MOJITO COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream sugar, butter, and lime zest together in a medium mixing bowl with an electric mixer until fluffy. Add eggs, fully incorporating 1 at a time. Mix in vanilla extract, mint extract, and rum extract.
• Sift flour, baking powder, and salt together in a separate bowl. Mix into the egg mixture about 1/3 at a time, making sure flour is fully incorporated before adding the next batch.
• Let chill in a refrigerator to allow the lime zest to impart greater flavor into the batter, up to 1 hour. Remove and allow to return to room temperature, about 20 minutes.
• Spoon tablespoons of batter onto ungreased baking sheets, leaving about 2 inches between each cookie.
• Bake in the preheated oven until edges are light golden brown, about 10 minutes, turning halfway through baking time. Allow to cool on the cookie sheets.

MOJITO SHORTBREAD BARS

Steps:

• Preheat oven to 350° F. Lightly coat bottom and sides of a 9x13-inch baking dish with nonstick cooking spray; set baking dish aside.
• In a small bowl, mix together the rum and mint leaves; set aside.
• SHORTBREAD BASE: In a large mixing bowl, beat the butter and powdered sugar together on medium speed. Gradually add flour with electric mixer on low speed, just until well combined. Press dough into an even layer in the baking dish.
• Bake for 22 to 25 minutes or until lightly browned. Remove baking dish from oven and set aside.
• MOJITO TOPPING In a large bowl, whisk eggs and sugar. Add flour and salt, and whisk until well blended. Add lime zest, lime juice and milk, and whisk until blended.
• Place a strainer over a bowl. Pour rum mixture into the strainer. Press mint leaves with back of spoon several times to drain as much liquid from leaves as possible. Discard mint leaves. Pour minty rum mixture into the egg mixture, and whisk until well combined. Pour over shortbread layer. Bake another 25 to 27 minutes or until the center is set.
• Let cool completely or at least 1 hour. Sprinkle a light dusting of powdered sugar on top. For bars, cut into 6 rows by 4 rows. Bars should keep for several days if stored in a airtight container and kept in the refrigerator.

MOJITO BARS

Steps:

• In small bowl, combine rum and chopped mint. Set aside.
• Heat oven to 350° F. Lightly spray 13x9-inch pan with cooking spray. In large bowl, mix butter and 1/2 cup powdered sugar together with electric mixer on medium speed. Mix in 1 3/4 cup of the flour on low speed, just until well combined. Press in pan. Bake 22 to 25 minutes or until set and lightly browned.
• Meanwhile, in large bowl, mix eggs and sugar, with whisk. Add remaining 1/4 cup flour and salt, mix with whisk until blended. Mix in lime peel, lime juice, food color and milk.
• Place strainer over medium bowl; pour rum mixture into strainer. Press mixture with back of spoon through strainer to drain liquid from leaves; discard leaves. Mix strained liquid into egg mixture, with whisk until well combined. Pour over partially baked crust. Bake 25 to 27 minutes longer or until center is set.
• Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 4 rows. Store bars, tightly covered, in the refrigerator.

MOJITO COOKIES RECIPE - (4/5)

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth. Add confectioners' sugar and mix on medium speed again until smooth and silky. Add one of the egg yolks, followed by the rum, lime zest, and mint. Reduce speed to low and add flour, mixing just until flour mostly disappears. Add pecans, and mix on low just until they are relatively evenly distributed throughout the mixture. Have two pieces of plastic wrap lying flat on a clean surface. Divide the dough in half, and transfer each half to a sheet of plastic wrap. Use the edges of the plastic to coax the dough into a disk shape, then cover completely with plastic and refrigerate about 30 minutes. Transfer one of the refrigerated disks to working surface, unwrap, and roll into a log about 1-1/2 inches thick. If log breaks, don't worry about it - you're slicing these into little coins anyway. Once both disks have been rolled into logs, wrap logs in plastic and return to refrigerator for about 2 hours to firm up. Preheat the oven to 350º. Line two baking sheets with parchment paper. While the oven is preheating, whisk the remaining egg yolk in a small bowl until very smooth. Remove logs from refrigerator, and brush lightly with remaining egg yolk. Pour sanding sugar onto long, wide sheet of parchment paper, and carefully roll logs on sugar-covered parchment to coat with the sugar. If sugar doesn't stick, gently press the parchment paper into the logs to secure the sugar. Slice sugar-coated logs into cookies about 1/4-inch thick. Transfer cookies onto baking sheet leaving about 1/2 inch of space between each cookie. Bake for 12-14 minutes, until set but not browned. Transfer cookies to racks to cool. Cookies will keep in an airtight container for up to 1 week. If you plan to freeze the logs, do so before coating them with egg yolk and sugar.