Honey & Mint Sandwich Cookies
Crisp shortbread cookies flavored with mint tea filled with honey buttercream.
Servings 25 sandwich cookies
Calories 197kcal
Ingredients
Mint Shortbread Cookies
- 8 oz unsalted butter softened
- 2 oz powdered sugar sifted
- 2 mint tea bags
- 9 oz all purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
Honey Hybrid Buttercream
- 1 oz pasteurized egg whites
- 12 oz powdered sugar divided & sifted
- 1/32 tsp Autumn Gold Sugar Art Master Elite powder color smidgen
- 8 oz unsalted butter softened
- 1- 2 Tbsps honey plus extra for filling
Instructions
Mint Shortbread Cookies
- With an electric mixer, cream together the butter, powdered sugar, and mint tea (cut open the bag and remove the leaves) until well combined.
- In a separate bowl, sift together the flour, salt, and baking powder. Add half of the dry ingredients to the butter mixture, and mix until just combined. Add the remaining ingredients and mix until combined.
- Divide the cookie dough in two, shape each portion into a flat disc, and wrap with cling wrap. Place the dough in the fridge for about 15 minutes.
- While the cookie dough chills, preheat the oven to 375℉. Line two baking sheets with silicone baking mats and set aside.
- Between two sheets of parchment paper, roll the dough out to a thickness of ⅛" or 3 mm. Place the cookie dough in the freezer, making sure it can lie flat. Repeat with the other portion of dough. Freeze for 5- 10 minutes.
- Remove one portion of dough and cut out circles that are 2" in diameter and place on the prepared baking sheet. Bake for 10- 12 minutes, or until the cookies are just beginning to turn a light golden brown around the edge. While the first tray bakes, you can begin cutting out circles from the second portion of rolled out cookie dough.
- Press your extra dough back into a disc, wrap, and chill while the first round of cookies bakes. Roll the dough out between parchment paper sheets, freeze, cut out circles, and bake. Repeat until all of the dough is used up.
- Cool the cookies on the pan for just a few minutes before transferring to a cooling rack.
Honey Hybrid Buttercream
- Using a stand mixer fitted with a whisk attachment, add the pasteurized egg whites, 6- 8 ounces of the sifted powdered sugar, and the Autumn Gold powder color and whip for 4- 5 minutes. If powdered sugar gets stuck above the egg whites, scrape it back down.
- With the mixer on a medium speed, whip in the butter one tablespoon at a time. It will look a bit curdled. Once all of the butter has been combined, whip on a medium- high speed for 2- 4 minutes.
- Switch to a paddle attachment and scrape the bowl down. Beat the mixture on a medium speed for about 4 minutes. Scrape the bowl down and add half of the remaining powdered sugar. Beat on low to combine, then on a medium- low speed for 1- 2 minutes.
- Scrape the bowl down and add the remaining powdered sugar and the honey. Beat on low to combine, then on a medium- low speed for 1- 2 minutes. Taste and adjust flavors and color as desired.
Assembly
- Pair up the mint Shortbread cookies. On one cookie, pipe a generous swirl of honey hybrid buttercream. If desired, pipe a small amount of honey right into the center of the frosting. Top with the other cookie. Repeat with remaining cookies.
- Place the filled sandwich cookies in an airtight container. Chill in the fridge overnight to allow the flavors to mature. Remove from the fridge 30- 60 minutes before serving.
Notes
- You want the rolled out dough to be pretty solid and cold. If it becomes too frozen to cut out circles, let it sit on the counter for a few minutes, then try again.
- Allow the cookie sheets time to cool down before adding more cookies to bake.
- You can eat the cookies the same day, but the flavor will be better on the second day.