Mojito Cookies

By Texaschef11

Ingredients

• Coating:
• 2 sticks (8 ounces; 230 grams) unsalted butter, at room temperature
• 2/3 cup (70 grams) confectioners’ sugar, sifted
• 2 large egg yolks, at room temperature
• Pinch of flaky salt
• 2 tablespoons white rum
• Grated zest of 2 limes
• 1 tablespoon chopped fresh mint
• 1/4 cup chopped pecans
• 2 cups (280 grams) all-purpose flour
• Approximately 1/2 cup sanding or other coarse sugar (clear is just fine)

Details

Adapted from notderbypie.com

Preparation

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth. Add confectioners’ sugar and mix on medium speed again until smooth and silky. Add one of the egg yolks, followed by the rum, lime zest, and mint. Reduce speed to low and add flour, mixing just until flour mostly disappears. Add pecans, and mix on low just until they are relatively evenly distributed throughout the mixture.

Have two pieces of plastic wrap lying flat on a clean surface. Divide the dough in half, and transfer each half to a sheet of plastic wrap. Use the edges of the plastic to coax the dough into a disk shape, then cover completely with plastic and refrigerate about 30 minutes.

Transfer one of the refrigerated disks to working surface, unwrap, and roll into a log about 1-1/2 inches thick. If log breaks, don’t worry about it — you’re slicing these into little coins anyway. Once both disks have been rolled into logs, wrap logs in plastic and return to refrigerator for about 2 hours to firm up.

Preheat the oven to 350º. Line two baking sheets with parchment paper. While the oven is preheating, whisk the remaining egg yolk in a small bowl until very smooth. Remove logs from refrigerator, and brush lightly with remaining egg yolk. Pour sanding sugar onto long, wide sheet of parchment paper, and carefully roll logs on sugar-covered parchment to coat with the sugar. If sugar doesn’t stick, gently press the parchment paper into the logs to secure the sugar.

Slice sugar-coated logs into cookies about 1/4-inch thick. Transfer cookies onto baking sheet leaving about 1/2 inch of space between each cookie. Bake for 12-14 minutes, until set but not browned. Transfer cookies to racks to cool.

Cookies will keep in an airtight container for up to 1 week. If you plan to freeze the logs, do so before coating them with egg yolk and sugar.