Mojito Cookies

How are you surviving summer?

Here in Kansas, where the humidity tends to meet or exceed the temperature, crushing any motivation one may have to get out and do things, I'm a little ashamed to say that we mostly spend our days inside, playing in the relative cool of our living room, curtains drawn. I drink iced tea, Stella drinks ice water from a sippy, and we try not to let the heat lull us to sleep. On the weekends, though, my mommy guilt gets the better of me, and with daddy in tow, we venture into the muggy out-of-doors. Recent trips have taken us to the kiddie pool in our backyard and an amazing playground at the county park, with cool-off breaks at Target or the local branch of the library. It may not be thrilling to most, but Stella has a blast and the smile on her face makes the oppressive heat a little easier to bear.

After all that playtime, mommy deserves a drink, at least in cookie form, don't you think? I was all set to follow Smitten Kitchen's recipe for margarita cookies, when my husband brilliantly suggested mojito cookies instead. I referred back to the recipe and saw that this very idea was among the comments, although exact substitutions were not outlined for me. I swapped the tequila for an equal amount of light rum, and added a pretty generous heap of finely chopped fresh mint. I left the flaky salt out of the coating but you could certainly leave it in as called for (and you totally should if you're making margarita cookies).

After you've toiled over these cookies and heated up your already sweltering kitchen with the oven (totally worth it), use those naked limes and your leftover mint to make the real deal. Come to mama.

Mojito Cookies
adapted from Smitten Kitchen's Margarita Cookies

2 sticks butter, softened
2/3 cup confectioner's sugar
1 egg yolk
pinch of salt
2 teaspoons light rum
zest of 2 limes (or more, if you'd like)
2 tablespoons fresh mint, finely chopped
2 cups all-purpose flour
coarse sugar, for coating (I used turbinado)

In a medium bowl, cream together butter and sugar until mixture is smooth. Beat in egg yolk, then add pinch of salt, rum, lime zest, and mint and mix to blend. Add the flour one cup at a time and mix just until incorporated; don't overbeat. Divide dough in two and wrap each half in plastic wrap. Refrigerate for 30 minutes.

Once chilled, roll each portion of dough into a log approximately 1 1/4 inch thick (or larger if you want bigger cookies), transferring to a larger sheet of plastic wrap, if necessary. Refrigerate for at least 2 hours or until you're ready to use them (up to 3 days).

To make cookies: Line a cookie sheet or 9 x 13 baking dish with enough coarse sugar to coat the logs of dough. Roll logs in sugar, pressing gently but firmly to adhere sugar to dough. Using a very sharp knife, slice each log into coins approximately 1/4 inch thick, and place on a parchment-lined cookie sheet at least 1/2 inch apart. Bake in a preheated 350 degree oven for 12-14 minutes until only the edges are very lightly browned. Remove to a rack and cool completely.