Mojito Cookie Bites

• 1/2 Lime, Juiced
• 1/4 cups Milk
• 1/4 cups Mint Leaves
• 2 Limes, Zested
• 2/3 cups Sugar
• 1/2 cups Vegetable Shortening
• 2 cups White Unbleached Flour
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt

1. Makes about 10-12 cookies.
2. Preheat oven to 350u0b0F.
3. Add lime juice to milk and let curdle a few minutes.
4. Combine mint leaves, lime zest, sugar, and vegetable shortening in a processor, pulse a few times. Add curdled milk and process until smooth, with flecks of zest and mint leaves visible.
5. Combine flour, baking soda, and salt in a large bowl. Add processed mixture and blend with fork until mixture is evenly crumbly. Use hands to form a ball. At this point, you can refrigerate the dough for up to 24 hours.
6. Form dough into desired shapes on a floured surface. Roll out and cut into shapes with cookie cutters, form small round bite-size cookies, whatever you want. These cookies won't spread much during baking.
7. Bake for 16-18 minutes, or until cooked through and golden on the edges.

ubc, ubc, sugar, vegetable shortening, white unbleached flour, baking soda, ubc

Taken from tastykitchen.com/recipes/desserts/mojito-cookie-bites/ (may not work)