In case you weren’t aware, the 141st Kentucky Derby is coming up on May 2. The Derby is that shindig that shot gaudy hats and the mint julep straight to world-fame. Problem is, I hate bourbon, so I’ve never much enjoyed a mint julep. Sarah and I decided we hadn’t baked together in far too long, so she suggested these mint julep cookies that she dreamed up last year, and I was sold right away.
How do you enjoy these cookies, exactly?
- Tune in to the Derby.
- Put on a massive hat with lots of flowers.
- Eat some cookies.
- Eat some cookies.
- During the 15 seconds that the horses “run for the roses,” yell your horse’s name like mad. Acceptable cheers include: “Knock ’em dead, Frosted!” and “Don’t you dare let Carpe Diem pass you, damn it!”
- If your horse wins, celebrate with some cookies. If it loses, drown your sorrows in some cookies.
Recipe below. Thanks so much to Sarah for baking with me again – always tons of fun! And by “baking with me,” I obviously mean loaning me her cats and letting me eat the leftover raw cookie dough, of course.
- <a href=”http://www.marthastewart.com/337270/icebox-shortbread?czone=food/cookies-cnt/specialty-cookies¢er=276956&gallery=275319&slide=282293″ target=”_blank” data-mce-href=”http://www.marthastewart.com/337270/icebox-shortbread?czone=food/cookies-cnt/specialty-cookies¢er=276956&gallery=275319&slide=282293″>Shortbread cookies</a>
- 10 large fresh mint leaves
- 1 1/4 c (285g) confectioners’ sugar
- 3 T bourbon
- Make the cookies as directed in the Martha Stewart Recipe (http://bit.ly/1IsHLuX). Allow them to cool on a wire rack for about half an hour.
- While the cookies are baking, tear about ten large leaves off a bunch of mint. Roll them up together, and finely chop them with a sharp knife. Keep chopping until the pieces are about as small as you can get them.
- Sift the confectioner’s sugar into a small bowl. We muddled the mint with a bit of the sugar in a mortar and pestle to draw out the flavor, but if you don’t have one, you can easily skip this step.
- Add the chopped mint to the sugar, and stir it together with a spoon until well-mixed.
- Drizzle the bourbon over the sugar mixture one tablespoon at a time, and whisk it in. You want the mixture to be pretty thick – somewhere between liquid and spreadable (photo 2 below). If it’s too thick, add more bourbon a teaspoon at a time. If it’s too thin, add more confectioners’ sugar.
- Once the cookies are completely cool, spoon some glaze onto the middle of each cookie. If it doesn’t fill in by itself, gently spread it around a bit with the spoon. Spread it nearly to the edges of each cookie. The glaze will harden in about an hour at room-temperature.