Mint Chocolate Shortbread Cookies

Prep time: 10min
Total time: 45min
Makes: 30 cookies
2 2/3 cups
all-purpose flour
650 mL
1/3 cup
cornstarch, sifted
75 mL
1 ½ cups
butter, soft
375 mL
3/4 cup
sugar
175 mL
1 tsp
mint extract
5 mL
3 to 4 drops green food colouring
1/3 of Sensations by Compliments Swiss Milk Chocolate with Honey Almond Nougat (400 g bar)
Per serving (1 cookie):
calories
170
fat
11 g
saturated fat
7 g
carbs
18 g
sugar
8 g
protein
2 g
cholestrol
25 mg
sodium
70 mg

Directions

  1. Preheat oven to 150˚C (300˚F). Line 2 baking sheets with parchment paper. In large bowl, mix together the flour and cornstarch. Set aside.

  2. In another bowl, use a wooden spoon to cream together the butter and sugar. Mix in mint extract and food colouring. Gradually stir in the flour mixture to make a soft dough. Using rounded tablespoons of dough, roll each spoonful into a ball (aim for walnut-sized). Place on lined baking sheets about 2 in. (5 cm) apart. Make 30 balls.

  3. Chop the 1/3 chocolate-nougat bar into 30 pieces. Lightly press a piece onto the top of each dough ball, without flattening the dough.

  4. Bake about 18 min., or until cookies are firm and bottoms are lightly golden. Cool on baking sheet. Store in airtight container 2 to 3 days.

Tip

Baked and cooled cookies can be layered between waxed paper or plastic wrap in airtight container and frozen up to 1 month. Or wrap the dough tightly in plastic wrap, seal in freezer bag and freeze up to 1 month. Thaw before proceeding with rolling, topping and baking cookies as per recipe.