Winter is here... and it always makes me nostalgic when the weather is starting to get actually cold. I think of holiday parties and seeing family and friends. Having been on my own since I was seventeen years old, and also being on the opposite side of the country from my family, I spend a lot of time with my friends instead of family.
These After Dinner Mint Cookies are inspired by my mom’s black tie parties she threw when I was a kid (parties she threw just for friends). Even though I wasn’t allowed to attend, I got to dress nice and take everyone’s coats up to the guest room, and I received ten cents per coat. On top of that, my brother and I got to hang out with our babysitter, drink Chocolate Milk, eat dessert, and watch movies in our parent’s bedroom. And, I even got to eat all the leftover Dinner Mints starting the next day. All of this made me excited to help my Mom prep for her parties. I’d get the pretty candy dishes out, fold napkins, clean napkin holders and she even let me light the candles sometimes. These cookies bring back memories of those times. And, we’ve even colored ours with vegetables instead of food coloring for the perfect pastel hue. Whenever I eat them, I go back to being that excited little girl - planning a party that I couldn’t even attend. But sometimes the planning is the best part.
After Dinner Mint Cookies
1 stick (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
71 grams (1/2 cup) organic powdered sugar, sifted
1 teaspoon organic vanilla extract
1 teaspoon organic peppermint flavor (like Frontier Co-Op)
2 organic large eggs
298 grams (2 1/4 cups plus 1 tablespoon) organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
extra flour for rolling dough out
57 grams organic egg whites (about 2 eggs)
198 grams (1 1/4 cups plus 2 tablespoons) organic powdered sugar, sifted
1/2 teaspoon organic peppermint flavor (like Frontier Co-Op)
1 organic beet
9 ounces organic red cabbage
4 cups water pinch of baking soda
Method Preheat oven to 375°F.
First, make the mint food dye. In a pot, add the red cabbage and the 4 cups of water.
Let the water boil until it turns a dark purple/blue color.
Strain the cabbage from the water, and simmer the liquid until it has turned into a thick paste. Once the liquid is almost not liquid anymore, stay close to the pot and watch carefully because it can burn easily.
Once the paste is made, add the pinch of baking soda to turn it green. Remove it from the pot and store in a glass jar in the fridge.
Second, trim the beet to remove all the skin and then juice the beet. Store the beet juice in the fridge until ready to use.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, powdered sugar, vanilla extract and peppermint flavor.
Add in the eggs, mix on low until combined, scrape the sides of bowl and mix again until combined.
In a separate bowl, whisk together flour, baking soda & sea salt. Then add to butter mixture and mix on low until combined.
Roll out cookie dough to about 1/4 inch, using extra flour if needed so it doesn’t stick.
Cut out cookies, using a 2 1/2 inch square cookie cutter.
Bake cookies for 11 minutes.
Once the cookies have cooled, in the bowl of a stand mixer fitted with the whisk attachment whisk egg whites and peppermint flavor until frothy.
On slow speed, add in powdered sugar little by little until it becomes thick and shiny white.
Whisk on high until the frosting is thick, but still falls off the whisk or spatula slowly.
Separate the frosting into three separate bowls. One bowl, leave white. Put a small amount into a piping bag with Ateco tip #4.
In the second bowl, put a few drops of the beet juice, to create a pastel pink color. Put a small amount into a piping bag with Ateco tip #4.
In the third bowl, put a few drops of the cabbage coloring to create a light mint color. Put a small amount into a piping bag with Ateco tip #4.
Pipe around the edges of each cookie with one color. Let set for about 10 minutes.
Put the remaining icing from each piping bag back into the bowl with the rest of its color, and add just a couple drops of water. You want to create a little thinner icing to flood the cookies.
Store cookies in an airtight container for up to 7 days.
Note: You could also just use ColorKitchen Green & Pink Food Dyes instead of using beets & cabbage if you want to make it easier, see my previous post for where to get it here.
Gluten Free - Replace the organic flour with 310 grams (2 cups) organic gluten free flour blend.
High Altitude - Bake cookies at 375°F for 8 minutes.