Friday, July 18, 2014

Mojito Cookies

If I had to choose between sitting around and drinking or sitting around and eating cookies, the cookies would win pretty much every time.

Especially Mojito Cookies. Because when you make the cookies taste like a delicious classic summer cocktail, and who can say no?

Packed with mint, lime, and topped with a hint of rum, these mojito cookies are a frontrunner for my favourite batch of the year. 

Even better? They're rolled in sugar, giving a helping hand to creating the perfect blend of chewy and crispy. On the second day the flavours are even more pronounced, and power to you if they last that long. (I had to fight off my family so I could take pictures. They're like cookie vampires).

If you don't drink alcohol, just replace the rum with some good old vanilla bean (not the extract, since it also contains alcohol), and be on your way to a hot, lazy afternoon in the sun.

I liked to eat these with a glass of cold milk, but they'd be equally tasty paired with the cocktail they're named after.

What's your favourite summer beverage?

Mojito Cookies
Leanne Bakes

1 cup butter, room temperature
1 cup sugar
1 large egg
1 cup mint leaves, diced finely (or loosely, depending on what you want your cookies like)
Zest from 1 lime
2 tablespoons rum (light or dark, but I used light)
2 cups all purpose flour
1/2 teaspoon baking powder
½ teaspoon salt


In a small bowl, whisk together the flour, baking powder, and salt. Put it aside for now. 

In the bowl of a stand mixer, cream together the butter and sugar. Add the egg and rum, and blend until light and fluffy. Add the mint leaves and lime and give a quick mix. Stir in the dry ingredients until everything is well blended. Refrigerate the dough for at least 1/2 an hour. (Or not, if you're really desperate).

When the dough is ready, preheat the oven to 375F. Get a bowl and fill it with a bit of sugar (like 1/2 a cup). Scoop small mounds (1-2 tablespoons) of the dough and circle it into balls, then roll the balls in the sugar. Place on a baking sheet covered with parchment, and bake for 10-13 minutes (until the edges become lightly golden brown). Allow to cool for a few minutes, then remove to a wire rack to cool completely.



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