Mojito Cookies

• 226 g (1 cups) butter, room temp
• 270 g (about 1.5 cups) white sugar
• zest of 3 limes*
• 2 whole eggs, room temp
• 5 mL (1 tsp) vanilla extract
• 5 mL (1 tsp) mint extract (not peppermint extract)
• 5 mL (1 tsp) rum extract (may use up to 1.5 tsp)
• 20 g (1 tsp) salt
• 15 g (1 Tbsp) baking powder
• 350 g (2 1/4 cups) all-purpose flour

1. Set oven to 350˚ F.
2. Cream butter, sugar, and zest of the limes together in a medium-sized mixing bowl until fluffy.
3. Add into bowl the eggs, fully incorporating one at a time. Mix in extracts.
4. In separate bowl, sift together salt, flour, and baking powder. Mix the combined ingredients into the wet ingredients about one third at a time, ensuring full incorporation before adding next quantity.
5. When fully mixed, you may allow to chill up to an hour in the fridge to allow the lime zest to impart greater flavour into the batter. Allow about 20 minutes to return to room temperature.
6. Spoon teaspoons at a time onto a prepared cookie sheet (leaving about two inches between each cookie). Bake for about 9-10 minutes or until done, turning halfway. Cookies are done when edges turn light golden brown. Allow to cool on cookie sheet.

* Zested limes need not go to waste. You could improvise a glaze using the juice of the limes and a small amount of rum. Mix this by the teasponful into a rough cup of confectioner’s sugar until your desired consistency is achieved – I usually aim for slightly lighter than maple syrup in thickness. The result can be drizzled onto the still-warm cookies and allowed to dry as the cookie cools.