Mint Meltaways are a family tradition for Christmas. These tiny shortbread cookies are almost like eating crunchy butter with tiny pieces of chewy mint; they literally melt in your mouth. These cookies can be made a month or more ahead; in fact, the flavors mellow upon sitting and they become even better after a week or two.
With only four ingredients, these cookies are quick and easy. Mint Meltaways can be shaped in several ways. They can be scooped into balls and flattened, or the dough can be rolled to 1/4” thickness and cut into tiny Christmas shapes. For cooks in a real hurry, the dough can be spread on an 11 x 17” jelly-roll pan and cut into squares as soon as they are removed from the oven.
8 dozen 1” cookies
1 cup butter mints (pink, green, and white if possible)
1 cup butter, (no substitutions)
2 cups flour
3 tablespoons sugar
- Place the mints in the food processor and process until very fine.
- Cream butter in a mixing bowl until very light.
- Add the finely ground mints and beat until fluffy.
- With the motor running on low speed, mix in the flour until well-incorporated.
- Cover the dough and chill 1 hour (or put in the freezer for 15 minutes).
- Preheat oven to 325°.
- Scoop teaspoonful size pieces of dough and roll into balls.
- Place the balls 1” apart on parchment-lined (or greased) baking sheets.
- Flatten each ball with the bottom of a glass dipped in the 3 tablespoons sugar.
- Bake for 7-9 minutes or until bottoms are pale golden brown. Do not overbake.
- Transfer the baked cookies to cooling racks.
- Store the cookies in an airtight container.
Amount Per Serving
Calories 30 Calories from Fat 17
Percent Total Calories From: Fat 55% Protein 4% Carb. 41%
Nutrient Amount per Serving
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 5 mg
Sodium 19 mg
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sugars 1 g
Protein 0 g
Vitamin A 1% Vitamin C 0% Calcium 0% Iron 0%
