Serves: 5
Total Calories: 489

1 cup ground butter mints
1 cup softened butter
2 cups all-purpose flour
1 tablespoon granulated sugar

Preheat oven to 300°. Line a 9-inch square baking pan with wax paper.

Grind the butter mints to a medium fine texture in an electric blender. Knead the butter into the flour until thoroughly blended. Add the ground mints and continue kneading until dough is of a soft but solid consistency. Pat dough evenly into the prepared baking pan and refrigerate for 1 hour. Remove from refrigerator and sprinkle surface of pastry with the granulated sugar. Cut the pastry into small 1-inch squares. Lift the wax paper with the cookies intact from the baking pan and place cookies about 1 inch apart on an ungreased baking sheet. Place in freezer for 30 minutes. Bake frozen cookies for 16–18 minutes. Butter Mint Delights should not brown at all. Remove from oven and cool on wire rack.

I used to crush these delicious mints between two sheets of wax paper with a rolling pin but it wasn’t enough protection for the mints—from me! This is not only my favorite cookie—the butter mints are my favorite candy, too. I wonder if that could have anything to do with my being willing to make them at any time!

Nutritional Facts:

Serves: 5
Total Calories: 489
Calories from Fat: 320

More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
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Butter Mint Delights
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