Fresh Mint & Lime Cookies

I am really good at making a Mojito to the point that if I order one at an actual bar, I'm usually disappointed. It's all about tasting and balancing things out along the way. The mint gets muddled with sugar, the lime juice and some pulp are stirred in, the rum is poured and then all of it topped off with some soda water. I taste and then add more of everything if it needs it. Finally, I present the lucky recipient with my perfect cocktail and give them a warning not to drink it too fast because they're such a fussy cocktail to make that I can't be bothered ever making more than about four.

These buttery sugar cookies are infused with Mojito flavor and remind me what a good combination mint + lime really is. The zest provides a burst of green citrus and is rounded off by the refreshing, sparkling taste of mint. The cookies themselves are crisp on the edges with a delicate crumb, prettily flecked with hints of herb and lime.

The dough can be a bit difficult to work with when rolling it into balls so if it sticks to your hands, wet your hands in ice water first and that should help. Keep an eye on them in the oven too, they can go to lightly golden around the edges to smelling of burnt butter quick.

For about 5 dozen:

• 1½ cups (340 grams) unsalted butter, softened
• 2/3 cup superfine granulated sugar
• 1 egg
• 1/4 cup minced fresh mint leaves
• 2 teaspoons grated lime zest
• ½ teaspoon vanilla extract
• 2 cups flour
• Extra granulated sugar for flattening cookies

In a large bowl, cream butter and sugar until fluffy. Add egg, mint, zest, and vanilla. Beat until smooth. Add flour to creamed mixture; stir until a soft dough forms. Wrap dough in plastic wrap and refrigerate overnight.

Preheat oven to 350˚f (180˚c). Shape dough into 1-inch balls. Place balls 2-inches apart on a baking sheet lined with a silpat. Grease bottom of a glass with butter, dip into a bowl of granulated sugar and flatten each cookie ball (repeatedly coating the glass in sugar as needed).

Bake 7-9 minutes or until edges are lightly golden. Transfer cookies to a wire rack to cool.