MINT MELTAWAYS
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.
Provided by Linorama
Categories Dessert
Time 1h33m
Yield 3 dozen
Number Of Ingredients 4
Steps:
- With electric mixer cream butter till light and fluffy.
- Add mints; mix well.
- Add flour; blend well at low speed.
- Cover and chill for 1 hour.
- On waxed paper, pat chilled dough to a 9-inch square.
- Sprinkle dough with sugar.
- Cut into 1-1/2" squares.
- Place on ungreased cookie sheet.
- Using small cookie cuter or floured thimble, lightly press a design on the surface of each cookie.
- Bake at 325 for 15-18 minutes, or until pale golden brown.
- Do not overbake.
- Cool on cookie sheet 3 minutes before transferring to cooling rack.
- Store tightly covered.
Nutrition Facts : Calories 862.1, Fat 62.2, SaturatedFat 39, Cholesterol 162.7, Sodium 437.5, Carbohydrate 67.8, Fiber 2.2, Sugar 4.5, Protein 9.2
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