Saturday, May 5, 2012
Mint Julep Cookies
not only is today cinco de mayo but it's also the 138th running of the kentucky derby. what could be a better way to celebrate the run for the roses than with a icy cold mint julep?
how about some mint julep cookies to go with that refreshing drink?
ah the mint julep . . . one of my all-time favorite cocktails. they taste fresh and summery. i look forward to the phone call i get every spring from my mom saying "come over, the mint is up!"
so, when one of E's co-workers requested i make these cookies, i quickly agreed. i love drinking mint julep's why wouldn't i like eating them?
the buttery shortbread cookie is the perfect vehicle for the minty fresh bourbon glaze. not only are these cookie excellent (i.e. hard to keep my hand out of the container every time i pass through the kitchen) they also open a world of possibilities for new cookies.
how about creamsicle glaze or lemon and vodka for a lemon drop glaze? or maybe baileys irish cream around the holidays? the combinations are endless.
pour yourself an icy cold mint julep in a silver cup, put on your biggest, most floppy hat, and enjoy these tasty delights.
side note: if you are like me and like to taste as you go, be warned. the glaze does not taste good on its own. it's strong and not tasty. i thought the cookies were ruined. but somehow, it works with the cookies. the rich buttery cookies are the perfect pair to the alcohol laden glaze. i didn't believe it at first. but i think after the 4th cookie, it's safe to say they are tasty.
Mint Julep Cookies
makes roughly 2 dozen cookies
adapted from Martha Stewart and shrimp salad circus
1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 tsp vanilla extract
1 tsp bourbon
1/2 teaspoon salt
2 cups all-purpose flour
12 large, fresh mint leaves, rinsed and dried
1 1/4 cups confectioners' sugar, sifted
2 tbs bourbon
2-3 tbs milk
in the bowl of an electric mixer, beat butter and sugar on medium speed until smooth. mix in vanilla, bourbon and salt. with mixer on low speed, slowly add flour mixing just until dough forms. remove from bowl and split into two uniform logs. roll in parchment paper and store in large ziploc bag. refrigerate until firm (2 hours or overnight).
preheat oven to 350 degrees F.
unwrap logs and slice into 1/4" rounds. place on parchment lined baking sheet about an inch a apart and bake until lightly golden brown around edges (12-15 minutes).
cool on baking sheets for 2-3 minutes then transfer to wire rack and let cool completely.
when cookies are completely cool, make glaze. finely mince fresh mint. pour sugar into bowl or large measuring cup. add mint to sugar and stir well to combine and muddle mint into sugar. add milk and then bourbon 1 tbs at a time until a thick glaze consistency forms. you want it to be thick but still spreadable. if it is too thick, add more milk, if too thin, add more sugar. drizzle onto middle of cookies to form a thin icing on top. the glaze should not run off the cookie but should be thick enough to harden in about 30 minutes. store in airtight container.