Sunday, February 21, 2010

Strawberry Mojito Cookies

These Strawberry Mojito Cookies over at Smashed Peas and Carrots are going on my to make list for a summer treat.

Recipe and picture from:
"1/2 pound unsalted butter (softened)
2/3 cup granulated sugar
1 large egg (room-temperature is best)
2 teaspoons vanilla extract
Zest of 1 lime
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/8 teaspoon salt

For the glaze...
1 pint fresh strawberries
1/2 cup sugar
1/4 cup white rum
1/2 cup water
Small handful fresh mint leaves, minced fine

What to do with it all...
Cookies: Beat together butter and sugar on medium speed until light and fluffy.  Add all other ingredients except flour and beat until well combined.  Reduce mixer to low and add flour slowly until well combined.  Divide dough in half and wrap and put into fridge to chill for 20 minutes.

Preheat oven to 350 degrees.  Remove one half and place on a well-floured rolling surface.  Roll out to 1/4 inch thickness.  Cut out cookies with about a 3-inch cutter (or use a tin can!) and place on a cookie sheet lined with parchment or a silicone mat 1 inch apart.  Bake on mid or upper rack for 6 - 8 minutes or until golden.  Repeat with second half of dough.  Set aside cookies to cool.

Glaze: In a medium saucepan, heat all ingredients except mint on medium, stirring occasionally until strawberries are soft and giving off color into liquid.  If there is too little liquid, just add a little more water.  Puree mixture with emulsion blender or standard blender and return to saucepan.  Simmer until thick.  Allow to cool slightly, then add a tea spoon's worth of glaze to each cookie and spread until shiny and lovely.

Finish with powdered sugar if desired."


  1. Yummmm!! I'm going to make these! hahaha although I always have a problem with American recipes. What is granulated sugar??

  2. OHMY~~~

    i'll take a strawberry mojito as an appetizer before my strawberry mojito cookies!

  3. Granulated sugar is just the white sugar that you get at the grocery store. It is beet or cane sugar that been processed then allowed to crystallize then dried so that the crystals do not clump together.