All About Mint

Sue Adams’ Doubly Delicious Chocolate Mint Cookies

  • 1 cup butter or margarine, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1/3 cup unsweetened dark cocoa powder
  • 2 cups semisweet chocolate chips
  • 8-10 teaspoons of dried mint or 8-10 Tablespoons Fresh
  • 1 cup chopped walnuts (optional)

Preheat oven to 375 degrees. Grease cookie sheets (I like Pam). In a medium bowl, cream together the butter and sugars until smooth. Beat in eggs and vanilla. Add the flour, baking soda, mint and cocoa powder and mix well. Stir in the chocolate chips and nuts. Refrigerate dough at least one hour. Drop by rounded teaspoonfuls about one inch apart onto prepared baking sheets. Bake cookies 12-15 minutes. Allow to cool on baking sheets, 1-2 minutes, then transfer to wire racks to cool completely.

I prefer to bake with dried mint and use fresh mint in drinks and for cooking. Drying the mint is easy and can be done quickly. (See info on drying mint.)

Sue Adams’ Strawberry Mint Mojito

  • 4 mint mojito cocktail leaves
  • 1 lime (for juicing)
  • 1 tablespoon powdered sugar
  • 2 ounces Bacardi Dragon Berry (Strawberry Rum)
  • 2 ounces club soda
  • 1 strawberry, sliced
  • 1 sprig of mint (for garnish)
  • crushed ice

Put the mint leaves into a tall glass and squeeze the lime juice over them. Add the powdered sugar and strawberry and muddle the mint, lime juice and sugar together.
Stir in the rum and top off with club soda. Add ice and enjoy!
*Muddle means crush

Sue Adams’ Mint Mojito Chocolate Chip Cookies

  • 2 1/4 cups + 2 Tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt (optional)
  • 1 cup (2 sticks, 1/2 pound) butter or margarine, softened
  • 3/4 cup granulated [white] sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts (optional)
  • 8 tsp. dried mint “Mojito Cocktail” or 8 Tablespoons fresh leaves

Beat butter, granulated sugar, and brown sugar in large mixer bowl. Add eggs and vanilla, beating well. Gradually mix in flour, baking soda, mint and salt. Stir in morsels and nuts. Refrigerate dough for at least one hour. Drop by rounded tablespoon onto greased baking sheet – spray like Pam works great.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely

Sue Adams’ Minted Iced Tea

  • 3 tea bags
  • 1 quart boiling water
  • cup sugar (optional if you’re making unsweetened)
  • large lemon, sliced into .5 inch slices
  • 1 bunch fresh mint
  • ice

Brew tea in boiling water, letting steep for 10 minutes. While brewing, add mint, placed in a brew basket or tea filter. Remove mint and pour brewed tea into a serving pitcher. And sugar and lemon and stir until sugar is dissolved. Chill. Add ice and enjoy!

Sun Tea:
Fill jar with water, tea and mint leaves that have been placed in a tea filer or brew basket. Place in the sun for at least 5 hours. Remove tea filer, add lemon and ice and enjoy!

Drying Mint

Cut the mint about 1/3 down the main stem, including the side branches.

Wash lightly in cold running water. Drain thoroughly on absorbent towels or hang plants upside down until the water evaporates. Strip leaves off the stalks and remove blossoms. Follow directions for your dehydrator.

Natural Air Drying
Dry in the dark by hanging bunches upside down in paper bags. Choose a well ventilated, dust-free area (although the bags will help keep out dust and other surprises). Leaves are ready when they are dry and crumbly, in about 1-2 weeks.

Oven Drying
Use low heat (less than 180 degrees). Spread leaves on a cookie sheet for 2 to 4 hours. Leaves are ready when they are dry and crumbly.

Microwave Drying
Place the leaves on a paper towel and microwave for 1 to 3 minutes, mixing every 30 seconds. When completely dry, leaves may be crushed (I use a food processor) or stored whole in airtight containers (canning jars, for example). Check daily for moisture – if you see any, repeat the drying
process. Herbs will mold quickly if exposed to moisture.
Store the mint in a cool, dry place, away from light.