Mojito Cookies from a cozy mystery: A Deadly Feast by Lucy Burdette
These cookies are a lovely pale green and would be excellent as a spring dessert or as part of a Christmas cookie platter. You can make the icing or not, as you prefer. But Hayley's tasters loved the frosting with its subtle rum flavoring!
Ingredients
Cookie Dough
- Zest of 1 lime (about 1½ teaspoons)
- 1 bunch fresh mint, enough for one tablespoon chopped (or more to taste)
- ½ cup butter, at room temperature
- ½ cup white sugar
- 1 tsp vanilla
- 1 egg
- 2 cups all-purpose flour
- ½ tsp baking powder
- pinch of salt
Rum Glaze
- ½ cup powdered sugar
- 1-2 tsp lime juice
- 1 tsp light rum
Instructions
- Zest the lime, reserving the fruit for the icing.
- Wash and dry the mint and chop it into small pieces in a food processor.
- Cream the butter and sugar together until fluffy.
- Add the vanilla, egg, lime zest, and mint and mix well.
- Stir the flour, baking powder, and salt together, and then add this to the butter/sugar and mix on low speed only until combined.
- On a sheet of parchment paper, shape the dough into a log, cover with the parchment, and refrigerate for two hours or more.
After the dough has chilled
- Preheat the oven to 375 degrees.
- Place a second sheet of parchment on a baking sheet.
- Slice chilled dough into 1/4-inch slices and transfer to the prepared sheet.
- Bake 10 to 12 minutes, or until bottoms and edges are a light golden brown.
- Mix the powdered sugar with the lime juice and rum and beat until smooth.
- Ice the cookies once they are cool. (You can adjust the amounts of lime versus rum to please your palate. And add more sugar if it seems too runny.)