A dash of mint extract gives these buttery shortbread cookies an extra splash of flavor. Choose peppermint or spearmint extract to give them the flavor twist you prefer, then serve them with hot mint tea or a tall glass of sweet tea and a slice of fresh lemon. For ease, you can't beat this recipe. The dough is pressed onto a jelly-roll pan, baked, and then cut into squares. For showers or tea parties, cut them into diamond shapes.
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Bake: 20 Minutes
- 1 cup butter, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon mint extract
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- Powdered sugar
- 1. Beat butter and 3/4 cup powdered sugar at medium speed with an electric mixer until creamy. Add extracts, beating until blended. Gradually add flour, beating at low speed until blended. Press dough into an ungreased 15- x 10-inch jelly-roll pan.
- 2. Bake at 325° for 20 minutes or until golden. Cool in pan on a wire rack 10 minutes. Cut into squares; sprinkle with powdered sugar. Remove to wire racks to cool completely.
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