I’ve mentioned before how I love being a part of such a wonderful community of fellow bloggers. We support each other when times are tough and band together to celebrate the good times. This is one of those good times.
My friend Krystal of Mrs. Regueiro’s Plate is going to have a baby, and we’re all getting together virtually to throw her a shower! We were asked to make Cuban or Filipino inspired dishes in her honor. I love to sit back and relax with a mojito so I decided to make them in cookie form. Krystal has lovingly nicknamed the baby “Cookie” and since she is Team Green, I thought these would be a perfect fit for the happy occasion.
Krystal (and Eric), I am so excited for you and cannot wait to “meet” your little cookie. I know you will be fantastic parents! “Cookie” sure is a lucky little girl or guy. While we may not have met in real life (yet!!), I am so honored to be a part of your virtual circle of friends and thrilled to be able to celebrate this awesome occasion. Congrats and well wishes to you both!
Mojito Cookies – slightly adapted from The Culinary Chronicles
- 1 Cup Sugar
- 1 1/2 Cups Fresh Mint Leaves, loosely packed
- 2 Cups Flour
- 1/2 tsp. Baking Powder
- 1/2 tsp. Salt
- 1 Cup (2 sticks) Butter, at room temperature
- 1 Tbsp. Brown Sugar
- 1 Egg
- Zest of one Lime
- 1 1/2 Tbsp. Lime Juice
- 1 1/2 tsp. Rum Extract
- 1/4 Cup Powdered Sugar
- ~2 Tbsp. Lime Juice
Preheat oven to 375. Line a baking sheet with parchment paper.
In a food processor, pulse together the sugar and mint leaves until well combined.
In a medium bowl, combine the flour, baking powder and salt. Mix with a whisk then set aside.
Add the butter and brown sugar to the bowl of the food processor with the mint sugar. Pulse until light and fluffy, scraping down the sides of the bowl with a rubber spatula as needed, about 2-3 minutes. Add the egg, lime zest, 1 1/2 Tbsp. lime juice and rum extract. Pulse until combined, about 30 seconds. Add the dry ingredients in two batches, pulsing in between and scraping the bowl as needed.
Using a cookie scoop, place dough balls onto the baking sheet, about 2 inches apart. Bake 10-12 minutes, until the cookies are lightly golden brown around the edges. Transfer the cookies to a wire rack.
While cookies are baking, place the powdered sugar in a small bowl. Add enough lime juice to the powdered sugar until you reach your desired icing consistency. Drizzle the icing over the cookies. Top with additional lime zest if desired.