pat's Recipe

Mojito Shortbread

Category: Cookies

Makes 16 squares
1/4 cup packed fresh mint leaves
1/4 cup granulated sugar , plus 1/3 cup
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon grated lemon zest
1 tablespoon grated lime zest
1/3 cup confectioners' sugar
12 tablespoons unsalted butter ( 11/2 sticks), cut into 1/2-inch cubes and chilled


1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 8-inch-square baking dish with foil, allowing excess to overhang pan edges. Spray foil with cooking spray. Pulse mint leaves and 1/4 cup granulated sugar in food processor until well combined. Set aside.

2. With electric mixer at medium-low speed, beat 1 3/4 cups flour, salt, zests, confectioners' sugar, and remaining 1/3 cup granulated sugar until well combined. Using fork, cut butter into remaining 1_4 cup flour in small bowl. Add butter mixture to sugar mixture and beat on low until damp, pale yellow crumbs form, about 4 minutes.

3. Firmly pack crumbs into pan and smooth top with back of spoon. Bake until shortbread is lightly golden, about 1 hour. Using foil overhang, lift from pan, transfer to cooling rack, and sprinkle with mint sugar. Cool completely, about 3 hours. Cut into 2-inch squares. (Shortbread actually improves over time and can be stored in airtight container at room temperature for up to 2 weeks.)