Honey-Sweetened Lemon Mint Sandwich Cookies
These honey-sweetened lemon mint sandwich cookies are super refreshing for your pool parties.
Mint Butter Ingredients
fresh mint leaves
zest of 1 lemon
Filling and Assembly Ingredients
mint butter from above
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.