July 16, 2014

The Incognito Mojito

Minnesota State Fair Winner

The Incognito Mojito

The Lime Cookie:

2 1/4 cups Gold Medal all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1 1/2 cups sugar

2.5 ounces cream cheese (room temp)

6 tablespoons unsalted butter (melted and still warm)

1/3 cup vegetable oil

1 large egg

Zest of 1 lime

1 tablespoon lime juice

2 teaspoons vanilla extract

 

The Mint Icing:

4 teaspoons milk, plus extra if needed

2 cups confectioner’s sugar

4 teaspoons light corn syrup

1/2 teaspoon vanilla extract

1/4 cup fresh mint leaves (finely chopped)

 

The Lime Cookie:

Preheat oven to 350 degrees, with the rack in the middle. Mix flour, salt, baking soda, and baking powder. Set aside. Place sugar and cream cheese in a bowl and pour the warmed butter on top. Whisk to combine the ingredients, making sure the clumps of cream cheese are visibly absent. Mix in the oil, egg, zest, lime juice, and vanilla extract. Whisk the mixture until smooth. Gently fold in the flour mixture until a consistent dough is formed.

Roll the dough into balls of approximately 2-3 tablespoons. Place on a parchment paper lined baking sheet. Bake 10-1 2 minutes, or until edges are just beginning to brown. Let the cookies cool before applying the icing.

 

The Mint Icing:

Gradually add the confectioner’s sugar to the milk in a small bowl. Stir until smooth. Once all of the confectioner’s sugar and milk have been combined, mix in corn syrup, vanilla extract, and chopped mint. Mix until the mixture is shiny and smooth. Spread the icing mixture onto the cooled cookies. Makes approximately 24 cookies.

-Recipe from Greg, 2013 Minnesota State Fair, Gold Medal Flour Scratch Bakers Cookie Challenge