Last weekend I was feeling pretty stressed out for some reason... and when I'm stressed, I feel the need to cook just about ANYTHING.
Since I haven't baked any cookies for a while (went cake crazy) I decided cookies it is!
The last cookies I made (about 2 weeks ago) were Yumsugar's Lemon Basil Snaps as appetizers for a dinner party I had.
They were a hit! Everyone loved those cookies Yum!
I liked them so much that I wanted to make a similar cookie.
So I went for these crispy, minty, lemony, very delightful Lemon Mint Cookies.
I got the recipe from the Dallas Morning News site, but changed it completely, so it's MY recipe now, woot woot!

Ingredients:

¾ cup unsalted butter, room temperature
1 1/2 cup sugar
Grated zest (yellow part only) of 1 lemon
1 egg, room temperature
3 tbsp lemon juice
2 cups all-purpose flour
2 tablespoon finely chopped fresh mint
1 1/2 tsp mint extract or essence
1 tsp baking powder

Directions:

Preheat oven to 350 F. Butter 2 cookie sheets, or line with parchment paper. Set aside.

With an electric mixer on high speed, cream butter and sugar until smooth and fluffy. Add lemon zest, egg and lemon juice, mixing on low speed. Add flour, ¼ cup at a time, and mix well, scraping sides of bowl after every addition. Add fresh mint, extract/essence and baking powder.

Drop by heaping teaspoons 2 inches apart on cookie sheets. Bake 12 to 15 minutes until lightly browned. Watch carefully near end of baking time to prevent them from burning.

Remove cookie sheets from oven and allow to cool 5 to 10 minutes. Transfer cookies to a wire rack to complete cooling. Makes 4 dozens.