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

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Method:

1. 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.

2. Divide the dough in half. Press the dough into disks, wrap in plastic wrap, and refrigerate for 30 minutes.

3. 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).

4. 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.

5. Use a spatula to transfer the cookies to the prepared cookie sheets, placing them 1 inch (2.5 cm) apart.

6. 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.

7. 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.

8. 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.

9. 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.

10. Pipe chocolate dots on top of the cookies and top with the mint shapes.