This recipe was adapted from one originally created by Martha Stewart. In this version, vanilla bean seeds and fresh mint are used to give the cookie a delicate mint flavor. Mint and bourbon extracts are added to the glaze to give them that southern mint julep taste. These are deliciously addictive little cookies and they make a perfect treat to serve while watching the Kentucky Derby! Cheers, ya 'll!
Ingredients For The Cookie:
2 sticks (1 cup) butter, room temperature
1 cup powdered sugar
1 tsp mint extract
1/2 tsp vanilla bean seeds (scrapings of the inside of the bean)
1/2 tsp salt
2 cups all-purpose flour
Ingredients/Directions For The Mint Glaze:
Mix together the following ingredients:
10 - 20 fresh mint leaves, chopped very fine (reserve some leaves for garnish)
1 cup powdered sugar (sifted)
1 1/2 tsp mint extract
1 tsp vanilla extract*
1/2 tsp bourbon extract*
Water (about 1 Tblspn - add enough water to make a slightly thick glaze)
*Note: You can also use real bourbon in place of the vanilla and bourbon extracts.
Directions For The Cookies:
Using an electric mixer, mix together the cookie ingredients in a medium mixing bowl. Divide the dough in half and place each half on floured wax paper or parchment paper. With floured hands, gently roll each half into a 1 1/2 inch diameter log. Wrap the logs completely with the wax paper/parchment paper and then refrigerate for 1 - 1 1/2 hours. Preheat oven to 350 degrees. Unwrap the dough and, using a serrated knife, slice the dough into 3/8 inch slices (if the dough crumbles, leave it at room temperature for 5 -10 minutes before slicing). Bake on a greased baking sheet
for about 10 minutes or until cookies are just lightly golden on the edges. Cool the cookies completely and then glaze the top of each cookie with the mint glaze. Garnish the cookies with fresh mint leaves, if desired.