Now, that being said, the combination of fresh mint and fresh citrus zest in this cookie is a totally different story. The mint was care of one of my mom's coworkers who had some growing in her garden, and the zest came from the extra large grapefruits that have been my go-to dessert fruit since pomegranates have gone out of season. Rather than clashing, they complement each other to create a totally light and refreshing cookie. The citrus comes first, thanks to the lemon extract backing up the zest, but the mint leaves your mouth feeling clean and ready for another cookie.
Most of my treats are eaten with coffee, but I think these were made for an elegant tea. Pinky out!
Citrus Mint Slice and Bake Cookies
Adapted from smitten kitchen: a slice-and-bake cookie palette
Made about 5 dozen
- 2 sticks unsalted butter, room temperature
- 2/3 cup powdered sugar
- 2 egg yolks
- a pinch of salt
- 1/2 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 2 Tablespoons grapefruit zest
- 1/4 cup chopped fresh mint
- 2 cups all-purpose flour
- 1/2-1 cup granulated sugar, for rolling
- Cream together butter and sugar until smooth.
- Add egg yolks one at a time and combine.
- Add salt, extracts, zest, and mint and combine.
- Mix in flour 1/2 cup at a time, just until combined.
- Gather dough into a ball, divide in half, place in plastic bags or wrap in plastic wrap and leave in the fridge for half an hour.
- On a smooth surface, roll each half of dough into logs about 1" in diameter. Wrap the logs in plastic wrap and place in the fridge for at least two hours, or up to a few days (can also be frozen for longer).
- When ready to bake, preheat the oven to 350°.
- Roll the logs in sugar, and slice cookies about 1/3" thick. Coat both sides of cookies in sugar before placing on parchment-lined cookie sheets.
- Bake for about 12 minutes. The cookies should be set, but not necessarily golden. Allow to cool on a wire rack.