Our herbs are bursting out all over with the long hours of sunshine and periodic heavy rain showers. The mint in particular has taken on a new beauty. I re-potted it earlier this spring and it now has a plentiful supply of bushy deep green leaves. The fragrance is amazing. Mojitos, here we come! However, mojitos are not the only use for luscious mint.
Two years ago, I came across a Sage-Scented Shortbread recipe from the epicurious.com website. It sounded fantastic and turned out that it is! It's the perfect balance of slightly sweet and just a smidge salty. Since then I've made a few variations of this recipe: Thyme and Orange, Mint Chocolate, Rosemary and Lemon. My favorite has been the mint chocolate.
Mint Chocolate Shortbread - adapted from Sage-Scented Shortbread
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3 Tablespoons fresh mint leaves, finely chopped
- 1 teaspoon kosher or sea salt
- 1 cup unsalted butter, room temperature, cut into 1/2" chunks
- 12 ounces bittersweet chocolate, tempered</li>
Blend all ingredients in a food processor until combined. Roll dough into a log the width you would like your cookies to be. Wrap in plastic and refrigerate for at least 1 hour until firm.
Heat oven to 350 degrees. Line two baking sheets with parchment. Cut dough log into 1/3 to 1/2 inch thick rounds place on parchment. Bake 20 minutes, turning pans halfway through if your oven does not cook evenly. Cool on racks.
Temper chocolate and dip cookies halfway up the side with chocolate. Place dipped cookie on a clean piece of parchment and let firm up at room temperature or place in refrigerator
Makes about 32.
If you have any leftover chocolate. Spread it out on a piece of parchment paper or wax paper. Top with your favorite toasted nut, dried fruit, and/or graham crackers. Refrigerate until hard and then break into pieces. Yum!
