mojito cookies {the leftovers club}

While perusing Smitten Kitchen's recipes for some citrus-y treats I came across this recipe for margarita cookies. I too have yearned for the taste of a drink that brings me back to a place and time. Only my drink of choice is the Mojito.

Unfortunately they ended up looking like fried chicken nuggets (as per a friend), and they really did not have that minty-lime flavor I was going for, but they did get eaten. And those that did not eaten were sent along to my partner this month, Jen at Juanita's Cocina for The Leftovers Club at Savory Simple. I hope she liked them!

Mojito Cookies
Adapted from Smitten Kitchen's adaptation of  Dorie Greenspan’s Sablés au Citron
Makes about 50 cookies

Cookies:
2 sticks (1 cup) unsalted butter, at room temperature (I used vegan butter, which is salted)
1/2 cup confectioners’ sugar, sifted (I used granulated sugar and did not sift)
Pinch of salt
2 teaspoons rum
Grated zest of 2 limes
2 tablespoons fresh mint, minced
2 cups all-purpose flour

Coating:
Approximately 1/2 cup clear sanding or other coarse sugar

1. Put the butter in the food processor and mix until it is smooth. Add the sugar and mix again until the mixture is smooth and silky. Beat in the salt, rum, grated lime and mint. Add the flour, mixing just until it disappears. Turn the dough out onto a counter, gather it into a ball, and divide it in half. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.

2. Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches  thick. Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.)

3. Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.

4. While the oven is preheating, remove the logs of dough from the refrigerator, unwrap them, and roll the logs in the sugar, pressing the sugar/salt mixture gently to get it to stick if necessary, then, using a sharp slender knife, slice each log into cookies about 1/4 inch (7 mm) thick. Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.

5. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies to cooling racks to cool to room temperature.

Keeping: Packed airtight, the cookies will keep for about 5 days at room temperature. Because the sugar coating will melt, these cookies are not suitable for freezing.