Best Southern Belle Mint Julep Kissed Shortbread Cookies Recipes

ALMOND SHORTBREAD RECIPE - (4.4/5)

Steps:

• In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Refrigerate, covered for 2 hours. Preheat oven 300°F (150°C). On lightly sugared surface, roll out dough, one part at a time, about 1/2 inch thick. Using a 1 1/2 inch round cookie cutter, cut out cookies. Place 1 inch apart, on ungreased cookie sheet. With end of wooden spoon, or cookie press, make an indentation in center of each cookie. Bake 25 to 30 minutes, or until light golden brown around the edges. While still warm, roll in sugar. Cool completely on a wire rack.

1-HOUR LEMON GOOEY BUTTER COOKIES RECIPE - (4.1/5)

Steps:

• In a medium bowl, whisk together flour and baking powder until well blended. Set aside. Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, lemon zest, lemon juice, vanilla, lemon oil, food coloring, and salt; mix until well combined, light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat well until creamy and light, about 1 to 2 minutes on medium speed. On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight. Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF. Line two baking sheets with parchment paper; set aside. Place confectioners' sugar in a small bowl; set aside. Measure enough dough to roll into generous 1-inch balls, using a 1 1/3-inch spring-loaded cookie scoop or by measuring a generous tablespoon of dough with a measuring spoon, making sure scoops are in equal amounts. This is important for evenly baked cookies. Roll dough between palms of hands to achieve a small rounded ball. Roll in confectioners' sugar to lightly coat. Place dough balls on prepared baking sheets at least 2-inches apart. Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes. Do not over-bake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned. Transfer baking sheet to wire rack and allow cookies to cool completely on baking sheet. Once completely cooled, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to an airtight container. Repeat with remaining dough on prepared cookie sheets. If desired, chill the cookies in the refrigerator in an airtight container. They will keep in the refrigerator for up to 2 days. Before serving, dust cookies with additional confectioners' sugar. Serve cookies chilled or at room temperature.

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

SHORTBREAD COOKIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
• Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.

SOUTHERN BELLE MINT JULEP

Steps:

• Muddle the mint leaves with the bourbon, maple syrup and jalapeno syrup in a tall pint glass or cocktail shaker.
• Fill a mint julep glass with crushed ice. Top the glass or shaker with a cocktail strainer, then pour the bourbon mixture over the ice and top with the lemon-lime soda. Slap the mint sprig to release the oils and add it. Add the jalapeno slices directly to the ice and serve.

CHOCOLATE PEPPERMINT SHORTBREAD COOKIES RECIPE - (4.5/5)

Steps:

• Heat oven to 375°F. Combine all cookie ingredients except flour and 1 cup mini chocolate chips in large bowl. Beat at medium speed until creamy. Reduce speed to low. Add flour; beat until mixture forms a dough. Stir in 1 cup mini chocolate chips by hand. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten each ball to 1 1/2-inch circle with bottom of glass dipped in flour. Bake for 5 to 7 minutes or until set. (DO NOT OVER BAKE.) Let stand 2 minutes; remove from cookie sheets. Cool completely on wire rack. Combine all frosting ingredients in small bowl. Beat at low speed until smooth. (Add additional milk, one teaspoonful at a time, for desired frosting consistency.) Frost cooled cookies. Place cookies onto waxed paper. Place 1/2 cup mini chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until smooth (60 to 90 seconds). Drizzle thin lines of chocolate over frosting with teaspoon. Let stand until chocolate is set (at least 30 minutes). Tip: If desired, place melted chocolate in small resealable plastic food bag. Cut tiny tip off one corner of bag to drizzle chocolate.