Mint Julep Kisses Cookies Recipes

Steps:

• Using wire whisk, stir together the flour, cornstarch, powdered sugar, mint and salt in large bowl; set aside. In mixer on medium speed, add cream cheese, butter, bourbon and vanilla in a large bowl, beating until well blended. Gradually add flour mixture to cream cheese mixture and beat until it forms a dough. Dough will be somewhat soft so cover and chill in freezer about 15 minutes. Preheat oven to 325°F. Line baking sheets with parchment paper. On lightly floured surface, roll half of dough at a time to less than 1/4-inch thickness. Cut into rounds using 1 1/2 to 2-inch cookie cutter. Place on baking sheets about 2-inches apart. Bake 8-10 minutes or until just lightly browned on bottom. DO NOT OVERBAKE. Cool cookies in pan on wire rack. When cool, remove from pans and place on platter, garnishing with extra mint or store cookies until ready to serve.

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in extract. Gradually add flour and mix well. , Roll tablespoonfuls of dough into balls. Place 1 in. apart on ungreased baking sheets; flatten with a glass dipped in colored sugar. Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool.

Steps:

• Preheat gas oven to 325 degrees F.
• Beat egg whites until stiff peaks form, gradually adding in the sugar while beating.
• Add mint extract and food coloring.
• Stir in the mini chocolate chips by hand.
• Drop by teaspoonful onto parchment lined cookie sheets.
• Set pans into oven and immediately turn off the heat and leave in the oven overnight (no peeking)- as the oven cools down, the cookies will cook.
• OR set the pans in the preheated oven and immediately reduce the heat to 275 F and bake for 50 minutes.
• Check 10 minutes early in case your oven runs hot- when done, they should be airy, light puffs that are very crisp and fragile on the exterior.
• NOTE: This recipe really is meant for a gas oven;electric ovens don't cool down as quickly and may overcook your meringues so the overnight method isn't recommended.
• Instead, if you have an electric oven, simply preheat your oven to 275F and cook for 40-50 minutes.

Steps:

• To make the mint simple syrup, add the water and the sugar to a small saucepan and boil for 1 to 2 minutes stirring until sugar is dissolved. Muddle mint slightly to release natural oils, stir it into the syrup mixture. Set aside to cool for about 10 minutes.
• Fill an 8-oz glass with crushed ice. Pour in the whisky and give it a good stir. Then top with the mint syrup and a few sprigs of fresh mint.
• Enjoy slowly (and responsibly).

Steps:

• Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves
• Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person's sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.

Steps:

• Shake the bourbon, mint leaves and sugar syrup with ice and strain into a highball glass or julep tin filled with crushed ice. Churn gently with a long-handled spoon and top with more crushed ice. Garnish and serve.

Steps:

• To highball glass or silver Julep cup, add minted simple syrup, then 1 cup crushed ice, bourbon, and splash of water. Add enough of remaining ice to almost fill glass. Stir well and garnish with mint sprig.

Steps:

• Heat oven to 350°.
• Beat butter, sugar and vanilla in a large bowl until creamy.
• Stir together flour and cocoa; gradually add to butter mixture, beating until blended.
• Mold scant tablespoon of dough around each mint kiss, covering it completely.
• Shape into balls.
• Place on ungreased cookie sheets.
• Bake 8-10 minutes or until set.
• Cool completely.
• Roll in powdered sugar.

Steps:

• Preheat oven to 325°. Beat egg whites until stiff, gradually adding sugar. Add peppermint and green coloring. Stir in chocolate bits. Drop by spoonfuls on cookie sheets. Put in preheated oven and turn off immediately. Leave in oven overnight or for several hours. Store in tin box.