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
-
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.
-
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.
-
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.
-
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.