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This isn’t an in your face mint cookie. But the mint flavor is delicate and lingers after you have finished eating the cookie.  Start with your favorite shortbread cookie recipe or prepackaged mix. I used one box of Jiffy sugar cookie mix and adapted it to the shortbread cookie mix (instructions on the back panel).
Use your favorite Moroccan Mint tea – mine is our Iceni Tea Moroccan Mint. You will need 2 – 2 1/2 tablespoons of loose leaf tea for this recipe.

Grind in a spice grinder or a nut grinder, or place in a ziplock bag (has to be a some type of sealed bag or you’ll have a mess) and crush leaves with a tablespoon until finely grounded.

Mix ingredients according to instructions. Add Moroccan Mint tea leaves and mix together. Bake 8-10 minutes at 350 degrees and cool according to instructions.

We drizzled a little chocolate on top.

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