Sconookies

​I loved writing my cookbook, Pavlova in a Hat Box, Sweet Memories & Desserts and I'm currently co-authoring another cookbook with the working title, Transatlantic Tarts, Wee Tales & Recipes by Two Celtic Cake Queens. I've been creating new recipes and revising old ones. Below, I share a recipe I've altered and re-named, Sconookies! They are a lovely cross between a scone and a cookie.

I often find heart shapes in nature, especially when I need a boost of magic to remind me that I'm loved. I've collected heart-shaped stones, sea glass, and taken photos of mossy heart shapes on tree trunks. Sometimes I've looked up instead of down and the clouds have been heart-shaped. And because love is the most important ingredient I bake with, I adore creating heart-shaped cookies, cheesecake, and scones for Valentine's Day. I don't just bake these heart-shaped delectable sweets for Valentine's Day, but on any day I feel extra loving when I bake.

A chuisle mo chroi in Gaelic means my heart's beloved and my husband, Tim, and I have been married close to thirty-five years. We purposely married in February close to Valentine's Day. He's my heart's beloved! And as a writer, he's my first reader. As a baker, he's my first taster.

Sconookies
Ingredients:

• 3 cups all-purpose flour
• 1/2 cup sugar
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1 stick unsalted butter
• 2 medium eggs
• 1/2 cup light cream
• 3 tsp. almond extract
• 3/4 bag of white chocolate chips
• 1 1/2 cups chopped roasted almonds
• 1 1/2 cups dried cranberries

Directions

1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
2. In a large bowl, stir together flour, sugar, salt, and baking powder.
3. Cut the butter into the flour mixture with a pastry blender or two knives.
4. In a separate bowl, whisk together eggs, cream, and almond extract.
   
5. Add the cream mixture to the flour mixture and thoroughly mix.
6. Knead in chocolate, almonds, and cranberries.
7. On a floured surface, roll out dough to a 1/2 inch thickness and cut into hearts with a small heart-shaped cookie cutter.
8. Place hearts on sheets and brush with cream and sprinkle with sanding sugar (pink).
   
9. Bake for approximately 20 minutes or until very lightly browned.

Yield: 24 or so small Sconookies

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