First I just want to say my thoughts and prayers are with the people of Boston along with their friends and family. I have spent many wonderful days in this colorful and lively city and the pictures I’m seeing today remind me how suddenly things can change.
As most of you have probably seen by now I’m a member of the amazing Secret Recipe Club, which is a blog link up party where people get to explore and then create a dish from another blog. While my normal post went up last week with Group A I am bringing a bonus SRC post today from Group B. Maria’s Close to Home blog has a little bit (okay a lot a bit) of EVERYTHING!!!! From crafts to nutrition tips to recipes she is a very talented women, and her talent seems to be carrying over to the next generation. When I saw these minty green cookies I immediately knew this was the recipe for today. Many moons ago I had the fortunate to spend a St. Patrick’s day in Boston and while the details are a little…hazy…it was a fantastic day spent with great friends. As an added bonus I’m leaving for Dublin in just over two weeks and will be staying right by the St. Patrick Cathedral – so Maria I really was meant to have your blog!
I did have to make a slight change to the recipe as I couldn’t find any sort of mint chips, however Andes Mints crush up fantastically in the blender so I was set. I also skipped the green food coloring as I have an aversion to green cookies after a less than pleasant experience in HS.
- 3/4 cup unsalted butter, softened
- 1 1/4 cups firmly packed light brown sugar
- 2 tablespoons milk
- 1 tablespoon vanilla
- 1 large eggs, room temperature
- 1 3/4 cups all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 1/2 cups semi-crushed Andes Mint cookies (original post used semi-sweet and mint chocolate chips which I could not find)
- Preheat oven to 375°F.
- Combine flour, salt and baking soda in small bowl and set aside.
- Cream together the butter and sugar in a large bowl then add the milk and vanilla mixing well. Add the egg then slowly add in the dry ingredients.
- Mix into creamed mixture at low speed until just blended.
- Fold in the mint pieces/chocolate chips/mint chips
- Drop rounded tablespoonfuls of dough 3-inches apart onto ungreased cookie sheet
- Bake at 375° for 8-10 minutes for chewy cookies (mine), 11-13 minutes for crisp cookies (Joe's).
original recipe can be found here: http://www.stayingclosetohome.com/2013/03/st-patrick-day-cookie-recipe-minties.html#more
Note: picture is on it’s way however my photographer is currently out so might have to wait until he returns! trying to figure out this instagram thing in the mean time…