I’m pretty sure my brain was still on vacation this past weekend. For some reason (I blame the festive pictures flooding social media.), I thought St. Patrick’s Day was Saturday. Strangely, it didn’t occur to me until this morning to check a calendar. That’s when I realized that tomorrow is March 17 – the day it’s celebrated every year. Sometimes I just need an embarrassing “duh moment” to get back to reality.
Even though I don’t make a big deal about this holiday, each year I like to make something that fits the green / Irish theme. Last year I shared some delicious Guinness Floats, this year it’s shortbread cookies. But not just any shortbread. These are Mint Chocolate Shortbread Cookies, with sprinkles!
I wanted to make these a few weeks ago, but I couldn’t find the right shortbread cookie cutter (here’s where I finally find this perfect one) or the lime green sprinkles that I wanted around here. I ended up ordering them online, and they arrived last week while I was away.
However, these cookies turned out well and aren’t over holiday-themed so you can certainly make them anytime you’d like.
This shortbread recipe comes from Ina Garten. I saw it years ago on Barefoot Contessa and have wanted to make it ever since. That’s part of Ina’s appeal: she makes everything look so easy and delicious. Since I love an Andes mint after dinner, I thought it would be fun to switch the recipe up a little bit. Sweet silky chocolate combined with the freshness of mint is just so right. Spread this on shortbread and add some sprinkles and you really can’t go wrong.
Don’t worry, however, if mint chocolate isn’t your jam. Feel free to coat these cookies in whatever you’d like or you can leave them plain. They are just as good. Let’s get baking!
Here's what you will need:
3/4 pound (3 sticks) unsalted butter, softened
1 cup sugar, plus more for garnish
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 bag (10 ounces) Andes mint candy pieces
Green sprinkles, optional
In a medium-size bowl, sift together the flour and salt. Set aside
In the bowl of an electric mixer using the paddle attachment, cream together the butter and one cup of sugar until just combined. Add vanilla and combine. Slowly add the flour mixture and mix on low until the dough starts to come together. Transfer dough to a lightly floured surface and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Preheat your oven to 350 degrees F.
Roll out the chilled dough to 1/2-inch thick and cut with a finger-shaped cutter. Place the cookies on an ungreased cookie sheet and sprinkle with sugar. Bake for 20 to 25 minutes or until the edges just begin to brown. Remove from cookie sheet and allow to cool completely.
Next, melt the Andes mint candy pieces in the microwave for 30 second intervals or use a double boiler.
Line your counter with wax or parchment paper. Dip 1/3 of each cookie into the melted mint chocolate. Shake off any excess chocolate and set on the wax paper to cool. Before the chocolate sets, add sprinkles.
If you are so inclined, whip up a batch of these for St. Patrick’s Day. If you already have something else planned, any ol’ day will work just fine. Enjoy!