A Very Minty, Green St. Patrick's Day to You!
When St. Patrick's Day comes along, I feel obligated to produce baked goods involving either green food, green food dye, or beer. This year, pinterest led me to this lovely recipe:
Green Food Dye it is!
A lot of reviewers complained of the intense minty flavor, and at first I wondered what they were talking about. Then I realized, I used peppermint extract, instead of peppermint oil.
The substitution is:
1/4 teaspoon oil = 1 teaspoon extract
So basically, I only used a quarter of the amount of peppermint called for in the recipe. I'm sure I would have complained too, if I used that much peppermint! I used 3 teaspoons of peppermint extract, and I was happy with the results, but I'll post the original recipe below:
Mint Meltaway Cookie Recipe
Makes 24 cookies
You will need:
1 cup unsalted organic butter
1/2 cup sifted powdered sugar
2 teaspoons of vanilla
3 teaspoons of peppermint oil (see note above)
A few drops of green food coloring
2 1/4 cups cake flour
1/4 teaspoon salt
Preheat oven to 400 degrees.
Cream butter, powdered sugar, vanilla, peppermint oil and a few drops of green food coloring together in your mixer. Stir flour and salt together and then blend into butter mixture.
Drop dough by the teaspoonful, or roll into a ball and flatten for a cleaner look, on an ungreased cookie sheet and bake for 8-10 minutes. While warm, dust cookies with powdered sugar and enjoy!
Allergens: Milk, wheat, gluten
Nutrition (1 cookie): 115 calories, 8 g fat, 5 g saturated fat, 20 mg cholesterol, 24 mg sodium, 3 mg potassium, 11 g carbohydrates, 2 g sugar, 1 g protein, 6% vitamin A, 0% vitamin C, 0% calcium, 4% iron
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