Cooling Lemon Mint Cookies

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Lemon Mint Cookies

It is the last day of August and feels like it is the end of summer. The temperature in Tokyo has dropped from a scorching 34 degrees Celsius (93 F) to cool a 23 (74 F). I am sure we will still have a few warm days left, but I think the year end count down has started.

I didn’t bake much this summer since it was too hot, but I did try one new recipe – lemon mint cookies. This is a great combination for a summer treat and goes well with a cold glass of ice tea.

These are very fast to put together and bake quickly so you don’t need to use your hot oven for a long period.

Here is the recipe:

Butter 80 grams (softened)
Sugar 80 grams
1 Egg yolk
Lemon juice 2 tablespoons
Flour 200 grams
Baking powder ½ teaspoon (sifted with the flour)
100 Mint leaves (chop about 60 of them)

 

1.      
Put butter in a bowl and mix with sugar until
soft then add the egg yolk. Add the lemon juice.

2.      
Add the flour and mix with a spatula. Add the
chopped mint leaves. Roll into a ball and cover with plastic. Put in the
refrigerator for at least 30 minutes before using.

3.      
To bake, use a teaspoon to spoon out pieces
(about 15 grams each) and put on a baking sheet. Use a fork to push down each
piece. Place a mint leaf on top before baking.


4. Bake at 170 Celsius degrees at
for 15 – 20 minutes. Happy eating.

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