When you add a generous helping of mint leaves to the standard set of products for the most ordinary cookies, a simple and banal pastry takes on a new flavor, color, and aroma. And if you add dark chocolate, which combines perfectly with peppermint, to the dough, the effect is multiplied! Only two additional ingredients, but such an amazing result!
Ingredients for the mint cookies :
mint – 30 gr (weight of leaves without stems is indicated);
butter – 100 gr;
egg – 1 pc;
lemon zest – 1 tsp;
sugar – 100 gr;
bitter chocolate – 30 gr;
flour – 200 gr;
leavening agent – ½ tsp.
Mint cookies recipe :
Peppermint leaves, separated from the stems, washed and dried. Put in a working bowl and cover with sugar.
Then add an egg and begin to grind the mixture with an immersion blender. Work hard, achieving the maximum possible pulverization – in the resulting liquid mass should not remain large mint flecks.
Next, add soft butter, taken out of the cold beforehand. For additional flavor, add lemon zest – only the thin yellow rind, removed from the citrus by rubbing it on a fine grater, without touching the white bitter part.
Work again with an immersion nozzle – grind the mixture until smooth.
Gradually add flour sifted and mixed with baking powder. Stir the mint dough with a spoon until all the dry spots have dissolved. The mass turns out viscous, sticky.
Chop the chocolate with a knife into small pieces, and dump it into the mint mixture. Stir to evenly distribute the chocolate shards in the overall mass.
We divide the dough into 12 equal parts (you can use a kitchen scale). With hands moistened with water, form round balls and place them on a baking tray covered with parchment paper. Keep a distance between the pieces.
Using a fork dampened with water, flatten the pieces slightly – crosswise press the prongs on each piece.
Set future cookies in an oven heated to 200 degrees for about 15-20 minutes. Once out of the oven, cool.
The mint cookies are ready!
Enjoy your tea time!