Mint Chocolate Shortbread Cookies

  • Prep Time 10 min
  • Total Time 45 min
  • Makes: 30 cookies

Ingredients

  • 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 Sensations by Compliments Swiss Milk Chocolate with Honey Almond Nougat (400 g bar)

Directions

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

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Nutrition Facts

  • Nutrition Description Per serving (1 cookie):
  • Calories 170
  • Fat 11 g
  • Saturated Fat 7 g
  • Carbs 18 g
  • Sugar 8 g
  • Protein 2 g
  • Cholesterol 25 mg
  • Fibre 0
  • Sodium 70 mg