Thin Mint Scones

St. Patrick's Day is a special day in our house because it's our oldest daughter's birthday.  She loves Thin Mint girl scout cookies so I bought a box with her in mind.  The very next day I spied Thin Mint Scones on The Food Librarian's blog and knew they would be perfect to make for my birthday girl's breakfast.  They were very tasty and the family loved them - I hope you will too.

Items used to make this recipe:

(affiliate links)

• shamrock cutter https://amzn.to/2F2H6Da

• professional half sheet pan https://amzn.to/2F0ETrU

• professional baking mat https://amzn.to/2CiPZIg

• turbinado sugar https://amzn.to/2XZcHhV

• pastry blender https://amzn.to/2XWeiVy

• pure mint extract https://amzn.to/2VUyTb4

• pastry cloth https://amzn.to/2W0pheT

• rolling pin https://amzn.to/2u6HY4F

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Thin Mint Scones

makes 12-14 scones

Printable Recipe

Ingredients

• 1 cup heavy whipping cream

• 1/4 teaspoon pure mint extract

• 10 ounces all-purpose flour (2 cups)

• 1/4 cup granulated sugar

• 2 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 8 tablespoons unsalted butter, cold and cut into pieces

• 12 Thin Mint cookies, chopped into small pieces

• 1 egg, lightly beaten

• 1 tablespoon water

• 2 tablespoons sanding or turbinado sugar (or granulated sugar)

Directions

1. Preheat oven to 425F.

2. In a glass measure, combine heavy cream and mint extract; set aside.

3. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

4. Using a pastry blender, cut the butter into the dry ingredients until mixture resembles small pebbles.

5. Add heavy cream mixture and chopped cookie bits; blend together quickly, being careful not to over mix.

6. Press mixture together on a lightly floured pastry cloth (or other surface) and roll to 1/2-inch thickness.

7. Using a sharp knife or floured shamrock shaped cutter, cut shapes and place on parchment or silpat-lined half sheet pan.

8. Make egg wash by combining egg and water; brush onto the tops of each scone; sprinkle with sugar.

9. Bake for 12-15 minutes or until baked through and golden brown.

adapted from The Food Librarian

(affiliate links)

Oatmeal and Almond Raisin Cookies

Have you ever met an Oatmeal Raisin Cookie you didn't like?  I love, love, love them... and couldn't wait to try this version when I got my Secret Recipe Club assignment.  The recipe is unique in the fact that it includes a touch of almond extract - something I don't think I've ever seen in an oatmeal raisin cookie before, but I was eager to try it out.  I have one word for these cookies - YUM!  Thanks to Heather and Madeline (Her adorable daughter/sous chef) from Join Us, Pull Up a Chair for sharing this wonderful recipe.

Oatmeal and Almond Raisin Cookies

makes about 30 cookies

Printable Recipe

Ingredients

• 1 1/4 cup all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 3/4 cup brown sugar (light or dark)

• 2 eggs

• 1/2 teaspoon pure almond extract

• 1 teaspoon pure vanilla extract

• 3 cups old fashioned oats

• 1 1/2 cup raisin

Directions

1. Preheat oven to 375F. 

2. In a medium sized bowl, combine flour, baking soda, salt, and cinnamon until well combined; set aside.

3. Beat the butter, sugars, eggs, almond, and vanilla until well blended in a large mixer bowl. Gradually add the flour. 

4. Stir in the oats and raisins until well combined.  Drop by rounded tablespoons onto an ungreased baking sheet.

5. Bake for 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies.

6. Cool on a baking sheet for 2 minutes before transferring to a rack to cool completely. 

7. Store in an airtight container.