Butter Mint Shortbread


  • 1 cup butter, softened
  • ¾ cup powdered sugar
  • ½ teaspoon mint extract
  • ½ teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • Powdered sugar


1. Beat the butter and 3/4 cup powdered sugar at medium speed with an electric mixer until creamy. Add extracts, beating until blended. Gradually add in the flour while beating at a low speed until thoroughly blended. Press the dough into an ungreased  15- x 10-inch jelly roll pan.
2. Bake at 325° for 20 minutes or until golden. Cool in pan on a wire rack 10 minutes. Cut into squares; sprinkle with powdered sugar. Remove from the pan; place on wire racks and allow to cool completely.

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