Step 1
Take ½ cup (14 grams) of the fresh mint leaves and, using a sharp knife, finely slice the mint leaves and transfer into a small, heavy-bottomed saucepan. Add in ½ cup (113 grams) of the cubed butter and place over medium heat. Stir with a heatproof spatula to help melt the butter and ensure mint does not burn.
Step 2
Once butter is completely melted, reduce heat to medium-low. Gently heat the mint in the butter for about 2 minutes or until fragrant. Remove from heat, cover, and allow the mint to infuse into the melted butter; 30 minutes.
Step 3
Strain the mint-butter mixture through a fine-mesh sieve into a bowl, scraping and pressing down on the mint leaves with the spatula to remove as much as the flavoured butter and liquid from the leaves as possible. Discard solids.
Step 4
Add the remaining cubed butter into the bowl. With the spatula, cream the cubed butter into the mint mixture until thoroughly combined. This helps the mint-butter to cool down and to reach the consistency of room temperature butter. Place into the fridge for 5 minutes to solidify the butter slightly if it is still liquidy. Stir at the halfway mark to ensure it doesn’t get too hard or cold (see Chef’s Tips).
Step 5
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Step 6
In a small food processor (or spice grinder) fitted with a metal blade, combine the Redpath® Granulated Sugar with the remaining ¼ cup (7 grams) mint leaves that have been torn or roughly sliced into small pieces. Process until mint is finely chopped (see Chef’s Tips).
Step 7
Place the solidified mint butter into the bowl of a stand mixer fitted with the paddle attachment. Add in the Redpath® Golden Yellow Sugar and the sugar-mint mixture. Mix at medium speed for 1 to 2 minutes until completely blended; do not aerate.
Step 8
Add the egg, vanilla extract, mint extract (if using), and salt. Mix until fully incorporated into the butter mixture; about 1 minute.
Step 9
In a separate bowl, whisk together flour and baking powder. On low speed, add about half of the dry mixture to the bowl until just combined. Add the remaining flour. Mix until it just forms a dough; do not overmix. Transfer dough onto a flat work surface and form the dough into a flat disc. Wrap dough in plastic wrap and chill in the fridge for 1 hour.
Step 10
When ready to use, allow the dough to come to room temperature; about 5 minutes.
Step 11
Place dough between 2 sheets of parchment. Roll dough to ¼- to ⅛-inch thickness.
Step 12
Using a shamrock (clover) shaped cookie cutter, cut out cookies. Scraps can be gathered and rerolled, and cut. Transfer cookies onto the prepared baking sheets. Place cookies into the fridge or freezer to chill before baking; 10 minutes in the freezer or 20 minutes in the fridge.
Step 13
Place cookies into the preheated oven for 8 to 10 minutes or until lightly golden in colour.
Step 14
Cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely.
Step 1
Place a small saucepan with about 2 inches of water onto medium-high heat. Bring water to a boil. Reduce heat to low. Combine the chopped chocolate and butter (or oil) into a small, heatproof bowl. Place the bowl over the just simmering or steaming water, ensuring the bottom of the bowl is not touching the surface of the water. Stir the chocolate mixture with a heatproof spatula until smooth; do not increase temperature as this may burn the chocolate. Remove from heat and carefully wipe the bottom of the bowl from any condensation.
Step 2
Line a baking sheet with parchment paper. Dip a completely cooled shamrock cookie into the melted chocolate, gently running the bottom of the cookie against the edge of the bowl to get rid of any excess chocolate. Place onto the prepared baking sheet. Repeat process with the remaining cookies. Alternatively, place a wire cooling rack over the prepared baking sheet, and place the completely cooled cookies onto the rack. Transfer the melted chocolate into a piping bag and snip a small portion off the tip (see Chef’s Tips) and drizzle the chocolate over the surface of the cookies.
Step 3
If decorating with edible gold dragees, nonpareils, and/or coloured sugar crystals, sprinkle these onto the chocolate while it is still wet.
Step 4
Place cookies into the fridge to set the chocolate, about 5 to 10 minutes, before serving.
*Ensure all ingredients are at room temperature before proceeding with the recipe.
*The mint-infused butter can be made the day before for ease of preparation. If doing so, the butter mixture can be made by melting the full amount of butter and, after straining, can be placed into the fridge to chill until needed. Remove from the fridge as you would regular butter to bring it to room temperature before proceeding with the recipe.
*Room temperature butter is a bit cooler than actual room temperature. If a digital thermometer is available, insert probe into the butter; butter should be between 65 to 68°F (18 to 20°C). If a thermometer is not available, press the surface of the butter; it should yield slightly but should not be so soft as to poke a hole through the butter. Butter should feel cool and not look or feel greasy.
*It’s important to pat dry mint leaves and not to mix mint stems into the dough. The addition of extra moisture from wet mint may make the dough sticky and difficult to work with. The addition of mint stems into the dough can cause the dough to turn a muddy green-brown colour and may impart a bitter taste to the cookies.
*If a small food processor or spice grinder is unavailable, finely chiffonade the remaining mint leaves and combine the mint together with the Redpath® Granulated Sugar until the oils from the mint leaves are released into the sugar.
*For cookies with a very subtle hint of mint, the mint extract can be omitted from the recipe.
*Melted chocolate can be drizzled over the cookies using a fork or small spoon if a piping bag is not available. A small resealable bag can be used in place of a piping bag. Fill one corner of the bag with a small amount of chocolate and snip the tip of the corner off. Drizzle the chocolate over the cooled cookies.
*Redpath® Dark Brown Sugar can be used in place of the Redpath® Golden Yellow Sugar; however, the resulting cookie will be darker and have a more pronounced caramel flavour that may mask the mint flavour to some degree.
