Butter Cookie Recipes - Mint Frosting Cookies Recipe
Ingredients
1 2/3 cups/250
g all-purpose/plain flour
2/3 cup/100
g confectioners'/icing
sugar
1 tbsp
unsweetened cocoa
powder
1 tsp
baking powder
1/8
tsp salt
2/3 cup/150 g butter,
softened
1 large egg
1 tbsp vanilla sugar
FROSTING:
1 2/3
cups/250 g
confectioners'/icing sugar
3 tbsp
light corn syrup/golden syrup
1 tbsp
lemon juice
1/2 tsp peppermint extract/essence
2-3 drops
green food
coloring
2
oz/60 g semisweet/dark chocolate, chopped
Method:
Sift the flour,
confectioners' sugar, cocoa, baking powder, and salt
into a large bowl. Mix in the butter, egg, and
vanilla sugar to form a smooth dough.
Divide the
dough in half. Press the dough into disks, wrap in
plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 350°F/180°C/gas 4. Butter four
cookie sheets. Roll out the dough on a lightly
floured surface to a thickness of 1/8 inch (3 mm).
Use a 1 1/2-inch (4-cm) cookie cutter to cut out the
cookies. Gather the dough scraps, re-roll, and
continue cutting out cookies until the dough is
used.
Use a spatula to transfer the cookies to the
prepared cookie sheets, placing them 1 inch (2.5 cm)
apart.
Bake, one sheet at a time, for 10-15
minutes, or until the edges are firm and the bottoms
are lightly browned. Transfer on the parchment
paper to racks and let cool completely.
Frosting:
Mix the confectioners' sugar, corn syrup, lemon
juice, peppermint extract, and green food coloring
in a medium bowl until a smooth dough has formed.
Roll the mint paste out on a surface lightly dusted
with confectioners' sugar to a thickness of 1/8 inch
(3 mm). Use 1 1/2-inch (4-cm) petit four cutters to
cut out green shapes.
Melt the chocolate in a
double boiler over barely simmering water. Spoon
the melted chocolate into a small freezer bag and
cut off a tiny corner.
Pipe chocolate dots on top
of the cookies and top with the mint shapes.