Preheat oven to 350 degrees.
Why just sip on a mint julep during the Kentucky Derby, when you can also eat one of these cookies? They taste EXACTLY like the classic cocktail.
Servings and Ingredients
|½ c. turbinado sugar|
|1 tsp. Kentucky bourbon whisky|
|Mint Julep Sandwich Cookies|
|1 (16.5-oz.) pkg. Hy-Vee refrigerated sugar cookie dough, softened|
|2 tbsp. Hy-Vee unsalted butter, softened|
|1 tbsp. fresh mint, finely chopped|
|1 ½ c. Hy-Vee powdered sugar|
|3 tbsp. Kentucky bourbon whisky|
Things To Grab
- Container with a fitted lid
- Cookie sheets
- Wire cooling rack
- Medium bowl
- Electric mixer
- Air-tight container for storage
Make Bourbon Sugar: In a container with a fitted top, add turbinado sugar and 1 teaspoon bourbon. Shake vigorously until sugar resembles wet sand.
Shape cookie dough into 26 (3/4-inch each) balls. Roll balls in Bourbon Sugar. Place balls 2-inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until edges are firm. Transfer cookies to a wire rack; cool completely.
Place butter and mint in a medium bowl. Beat with an electric mixer on medium speed for 30 seconds. Gradually add powdered sugar. Beat in bourbon until frosting reaches spreading consistency.
Spread icing over bottom of one cookie; press bottom of a second cookie into the icing. Serve immediately or store in an air-tight container at room temperature for up to 3 days.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 5mg
- Sodium: 200mg
- Total Carbohydrates: 40g
- Protein: 1g
Hy-Vee Test Kitchen