Mint Diamonds

Ready for another minty recipe? In honor of St. Patrick’s Day and my new novella, Struck by Shillelagh, I’ve been posting some minty recipes. Do you have a favorite?

This is from my 1976 Cookie Jar cookbook. Lots of favorite, easy, common sense recipes here.

1 cup butter (I didn’t say healthy.)

1 tsp. vanilla extract

1 cup firmly packed brown sugar

1 egg

2 cups sifted all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

Cream butter with extract; add brown sugar gradually, beating until fluffy. Add egg and beat thoroughly. Sift flour, baking powder, and salt together; add to creamed mixture in fourths, mixing until blended after each addition. Turn mixture into ungreased 15x10x1 inch jelly roll pan and spread evenly. Bake at 350F 20 – 25 minutes; cool. Spread glaze over cooled cookie base and sprinkle with chopped pecans (optional). Cool; cut into diamond shapes.

Chocolate-Mint Glaze: Melt 6 oz. (1 cup) semi-sweet chocolate pieces with 1/2 tsp. mint extract over hot water. Cool slightly.

What are you making for the big green holiday this week? If you are looking for more ideas, search under St. Patrick’s Day on this blog. I’ve posted dozens of recipes. Enjoy!


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2 Responses to Mint Diamonds

  1. Kristy L. says:

    Hi Amy,

    I read your new book Struck by Shillelagh this weekend and really loved it. I enjoyed the recipes in it and the bonus book at the end! I really like your main character and have a feeling she’s based a bit on yourself!
    Can’t wait until your next book!

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