In case you weren't aware, the 138th Kentucky Derby happened last month, on May 5. 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. These cookies, however, transcend all the things I can't stand about the taste of bourbon!
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How do you enjoy these cookies, exactly?
Tune in to the Derby.
Put on a massive hat with lots of flowers.
Eat some cookies.
Pick the horse with the cutest name. Or the grey horse. I'm going with Creative Cause because he's pretty and has a cool name. Sold.
Eat some cookies.
During the 15 seconds that the horses "run for the roses," yell your horse's name like mad. Acceptable cheers include: "C'mon, Creative Cause!" "Get it, number four - you'realmostthere!" and "Don't you dare let Daddy Long Legs pass you, damn it!"
If your horse wins, celebrate with some cookies. If it loses, drown your sorrows in some cookies.
Step 1: What You Need
Yield: 36 Cookies
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 cup powdered (confectioners') sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour (spooned and leveled), plus more for rolling
- 10 large, fresh mint leaves
- 1 1/4 (285 g) cups confectioners' sugar, sifted
- 3 tablespoons bourbon
Step 2: Bake Cookies
Make the cookies as directed in the Martha Stewart Recipe. Allow them to cool on a wire rack for about half an hour.
Find a cat to model with your cookies. I guess this isn't essential, but I highly recommend it...
Step 3: Get Choppin'
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.
Step 4: Mix It Up
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. If it's too thick, add more bourbon a teaspoon at a time. If it's too thin, add more confectioners' sugar.
Step 5: Glaze Away
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.