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After a day of cleaning out closets and running errands – dropping off restaurant equipment from a party we had before christmas, recycling the plastic bags that had been accumulating for months, taking dishes to a friend and stopping at the post office to send birthday gifts, some of which had been wrapped and waiting since July, I was very much looking forward to catching up with a friend over a chilled glass of white wine. I wanted to make sure there was something available to snack on, but the only thing I had the time to put together was this quick Butter Mint Shortbread. I presented a platter of buttery, delicious cookies, and then made sure there was a bag ready for her to take home.


butter mint shortbread

1 cup butter, softened

3/4 cup powdered sugar

1/2 teaspoon mint extract

1/2 teaspoon vanilla extract

2 1/2 cups flour

Heat oven to 325F.

Beat butter and powdered sugar at medium speed with an electric mixer until creamy. Add mint and vanilla extracts, beating until blended. Gradually add flour, beating at low speed until blended. Press dough into a 15-by-10 inch pan.

Bake for 25 minutes, or until golden. Cool in pan on a wire rack for 10 minutes. Cut into bars.


Recipe adapted from My Recipes