This year I have decided to enter my Holiday Honey Mint Cookies in the Gourmet Girl Magazine’s Virtual Holiday Cookie Crawl.

Holiday Honey Mint Cookies

Recipe makes 4 Dozen cookies

1 Cup Unsalted Butter

1 Cup Smooth peanut Butter

2 Cups White sugar

2 Eggs

2 ½ Cups all purpose flour

1 Tsp Baking Powder

¼ Tsp Salt

1 ½ Tsp Baking soda

1 Tsp pure Vanilla extract

¼ Tsp ground Nutmeg

2 Tbsp finely chopped Mint leaves

½ Cup Powdered Sugar (optional)

½ Cup Honey

¼ Cup Honey (To drizzle)

Directions:

1.)    Cream together butter, peanut butter, mint leaves, vanilla, ¼ Cup Honey and sugar. Beat in eggs.

2.)    In a separate bowl, sift together flour, baking powder, baking soda, nutmeg and salt. Mix wet batter with the dry ingredients until well mixed. Refrigerate for 1 hour.

3.)    Roll into 1 inch balls and place on baking sheet lined with non stick baking mat. Flatten balls. Bake in a preheated 350F oven for about 10 minutes or until cookies begin to brown. Do not over bake.

4.)    Let cookies cool completely on a cookie cooling rack. After cookies are cool, with a fork drizzle honey over them. Then dust with powdered sugar. (optional)

This cookie recipe was invented while I was attending culinary school. It was around the holidays and I had a big test in baking class. I wanted to put a holiday spin on an old favorite cookie. I decided to try mixing fresh mint into the peanut cookie batter. To my surprise it tasted so refreshing and pleasant. The mint was just right and not over powering. I received an A+ on my test. The cookies were then served that night at the school restaurant. The customers seemed pleased as several of them raved and requested the recipe. I keep this recipe secret most of the time. I guess it was time to share it with everyone! That is how Honey Mint Cookies were born.

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