RUSSIAN MINT COOKIES

Russian Mint Cookies

For the cookies

• 1 1/2 cups sugar
• 1/2 cup water
• 3 tablespoons butter
• 1 tsp peppermint extract (or more to taste)
• 1 large egg
• 3 cups flour
• 1/2 tsp baking soda
• 1/8 tsp salt

For the glaze

• 1 cup powdered sugar
• 1/8 tsp peppermint extract
• food coloring of choice
• 4 tbl heavy cream

For the cookies: Combine the sugar, water and butter in a small saucepan over medium heat and bring to a boil. Cook for 5 minutes, then remove from the heat and cool to room temperature. Stir in the peppermint extract and egg.

Preheat the oven to 350 degrees. Grease 3 baking sheets with nonstick cooking oil spray.

Combine the flour, baking soda and salt in a large bowl. Stir in the cooled syrup mixture. Roll teaspoons of dough into 1 1/2-inch balls. Transfer the balls to the prepared baking sheets. Use the bottom of a drinking glass to flatten the balls just slightly.

Bake for 7 to 10 minutes, just until the cookies are slightly golden and the tops have cracked a little.

While the cookies are baking, prepare the glaze: Combine the confectioners’ sugar, peppermint extract, food coloring, if using, and enough of the cream to create a thin glaze. Drizzle the glaze over the cookies while they’re still on the baking sheets. Transfer the cookies to wire racks to cool.