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Mint Meltaways

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“This recipe comes from a Betty Crocker cookie cookbook my aunt gave me for a birthday present when I was a kid. It was my first "grown up" cookbook, and little did she know, she started my collection! I like these because they use butter mints and give a mellow minty taste to the shortbread. Prep time includes chilling time.”
READY IN:
1hr 33mins
YIELD:
3 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. With electric mixer cream butter till light and fluffy.
  2. Add mints; mix well.
  3. Add flour; blend well at low speed.
  4. Cover and chill for 1 hour.
  5. On waxed paper, pat chilled dough to a 9-inch square.
  6. Sprinkle dough with sugar.
  7. Cut into 1-1/2" squares.
  8. Place on ungreased cookie sheet.
  9. Using small cookie cuter or floured thimble, lightly press a design on the surface of each cookie.
  10. Bake at 325 for 15-18 minutes, or until pale golden brown.
  11. Do not overbake.
  12. Cool on cookie sheet 3 minutes before transferring to cooling rack.
  13. Store tightly covered.

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