I haven’t spent nearly enough time by the pool the summer. But, when I do, I like to be prepared with poolside treats! These honey-sweetened lemon mint sandwich cookies are super refreshing. (Did you know that there is actually a scientific reason why mint tastes cold? You can read about it on Today I Found Out if you are curious.)
When at the pool, I also like to be prepared with fluffy towels big enough to wrap myself up in. I’m a naturally cold person. Top secret fact here: I sleep wearing a night cap, even in the summer. So, when I get out of the pool, a soft, warm towel makes me so happy! Then, I set it on the lounger, settle down on top of it, and eat my cookies. The post-swimming lounge time (covered in SPF 70 sunscreen) is actually one of my favorite parts of going to the pool.
The beach towels in these photos were sent to me by Boll & Branch, who sponsored this post. Most of you know how I use organic products whenever I can in my kitchen and have heard me talk many times about how important it is to shop Fair Trade. Well, these towels are organic, Fair Trade has certified Boll & Branch’s supply chain, and a portion of every Boll & Branch purchase goes to Not For Sale to help bring an end to modern day slavery. Needless to say, I felt fabulous about these towels before I even touched them. But, when I did get my hands on them, I was completely sold. One side is made of velour for the ultimate in softness, while the other is looped to help you dry off quickly.
The towels are also the perfect size at 40″ x 70″.
Clearly, I’m not a fashion blogger accustomed to posing at the beach. But, I wanted to share a picture of myself wrapped up in the towel so you could get a sense of its scale. I know that it’s hard for me to picture how big something will be when someone just gives me numbers. Note the extreme self-restraint that I am using to hold the cookie and not eat it. Rest assured that it was devoured the moment that the photo was completed.
Honey-Sweetened Lemon Mint Sandwich Cookie Details
I make mint filling using fresh mint rather than mint flavoring, as I greatly prefer the natural taste. I use the same technique to bake with fresh herbs as I do when preparing tea-flavored desserts.
Honey-Sweetened Lemon Mint Sandwich Cookies
Mint Butter Ingredients
- 1 cup unsalted butter
- 3/4 ounce fresh mint leaves washed thoroughly
- 1 cup unsalted butter room temperature
- 1/2 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- zest of 1 lemon
Filling and Assembly Ingredients
- mint butter from above room temperature
- 3/4 cup powdered sugar
- 3 tablespoons colored sanding sugar
Mint Butter Instructions
Melt butter in a small saucepan on medium heat.
Add mint leaves, reduce heat to low, and stir periodically for five minutes.
Remove from the heat and let stand for five minutes.
Strain out the mint leaves, pressing them to remove as much butter as you can. Discard the used leaves.
Cover mint butter and refrigerate.
In a medium-sized mixing bowl, beat butter and honey until thoroughly combined.
Mix in egg and vanilla.
Mix in flour, salt, and zest until just combined.
Divide dough into two parts. Wrap each section in plastic wrap and refrigerate for thirty minutes.
Preheat oven to 325 F.
Remove first half of dough from the refrigerator and roll out on a floured surface to 1/8" thick.
Cut out cookies using a 3" rectangular scalloped cookie cutter. Use a mini palm tree cookie cutter to cut palm trees into half of the cookies for the tops.
Arrange cut out cookies on a cookie sheet lined with parchment paper or a Silpat. The cookies will not rise very much so they can be placed close together on the sheet.
Bake for 13 minutes or until the edges of the cookies begin to brown.
Cool cookies on a cooling rack.
Roll out, cut, and bake the second half of the dough.
Filing and Assembly Instructions
Beat mint butter on high speed with a hand mixer or in the bowl of a stand mixer until light and fluffy, about 3 minutes.
Mix in powdered sugar a little bit at a time until fully combined.
Spread a thin layer of filling on each of the cookies without cutouts.
Top the filling with cutout cookies.
Sprinkle sanding sugar over the center of each palm tree and give the cookie sandwiches a little shake to evenly distribute it over the trees.
Store in a loosely covered container at room temperature for up to a week.