Schanbacher serves these versatile, crunchy cookies alongside the panna cotta, or as a last-minute dessert on their own.
Makes about 3 dozen cookies
1½ sticks (12 tablespoons) unsalted butter, softened
²/³ cup sugar plus ½ cup sugar
1 medium egg
¼ cup tightly packed mint leaves, cut crosswise into thin strips
2 cups all-purpose flour
1. In a stand mixer fitted with a paddle attachment, or in a large bowl using an electric mixer, cream butter and ²/³ cup sugar on high speed until light yellow and fluffy, 3 to 5 minutes. Add egg and mint and mix to incorporate, scraping down sides of bowl as needed. Reduce speed to low and add flour, mixing just until dough comes together.
2. Scoop dough into teaspoon-size balls and roll in remaining ½ cup sugar to coat. Place balls 2 inches apart on parchment-lined baking sheets. Cover tightly with plastic wrap and chill in refrigerator for at least 1 hour or overnight. (The dough can be frozen at this point for up to 2 months.)
3. Preheat oven to 350ËšF. Meanwhile, remove cookies from refrigerator and allow to sit for 10 minutes. Using a flat-bottomed glass, press down on each dough ball to create a round, ¼-inch-thick cookie. Bake until edges are light golden, 12 to 14 minutes. Allow to cool on pans. Serve immediately, or store in an airtight container for up to a week.