Butter Mint Pats - Cookies

1. 1

   Cream butter until light.

2. 2

   Add crushed mints and flour.

3. 3

   Blend well, then chill dough.

4. 4

   With floured fingers, pat dough into a 9 inch square pan on waxed paper.

5. 5

   Sprinkle with super fine sugar.

6. 6

   Cut into 1-1/2 inch squares and place on ungreased cookie sheets and decorate tops with sprinkles or candied fruit.

7. 7

   Bake at 300 degrees (150 C.) for 18 to 20 minutes, until pale golden brown.

8. 8

   DO NOT OVERBAKE.

9. 9

   An interesting variation is to use 1 to 2 tbsp (30 ml) of a fine ground, premium cocoa with the flour.

10. 10

    I recommend doubling this recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.