White Chocolate and Creme de Menthe Shortbread

Look for green creme de menthe in the liquor section of your supermarket.

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4.0 by 8 people

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  • Makes: 40 servings
  • Prep: 35 mins
  • Freeze: 45 mins
  • Bake: 10 mins 325°F per batch

White Chocolate and Creme de Menthe Shortbread

Directions

  1. In a large bowl stir together flour and sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Using a fork, stir in creme de menthe. With clean hands, knead until dough forms a ball (mixture may seem crumbly at first, but as you knead the warmth of your hands will bring dough together). Divide dough in half.
  2. Shape each half into a 6-inch-long log, turning and flattening each side as you turn. Wrap and freeze for 45 minutes to 1 hour or until firm (if dough gets too firm, let stand at room temperature for 10 minutes before slicing).
  3. Preheat oven to 325 degrees F. Cut logs into scant 1/4-inch slices. Place slices 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are lightly browned. Transfer to wire racks; cool.
  4. In a small saucepan combine white chocolate and shortening; heat and stir over low heat until melted and smooth. Remove from heat; stir in mint extract. Drizzle over cookies.
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Nutrition Facts (White Chocolate and Creme de Menthe Shortbread)

  • Per serving:
  • 108 kcal ,
  • 6 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 13 mg chol. ,
  • 37 mg sodium ,
  • 11 g carb. ,
  • 0 g fiber ,
  • 5 g sugar ,
  • 1 g pro.
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8 Ratings

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