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A Minty Treat
You know those sweet, seasonal, minty green treats at McDonald's?
We’re talking about Shamrock Shakes. Well at RMHC, we love them. Why? Because they helped us start something big.
When Philadelphia Eagles tight end Fred Hill's 3-year-old daughter, Kim, was being treated for leukemia in 1974, and he and his wife found themselves camping on hospital benches, they knew there had to be a better way – a home away from home where families could stay to be close to their hospitalized child. Fred rallied the support of his teammates, his GM, Jim Murray, McDonald’s, and Dr. Audrey Evans, who had long dreamed of this "home away from home.”
Murray called Don Tuckerman, a friend from the local McDonald's advertising agency. "What's your next promotion?" he asked. "St Patrick's Day," Tuckerman said. "Shamrock Shakes."
With the support of McDonald's founder Ray Kroc and regional manager Ed Rensi, Tuckerman launched a week-long promotion around the Shamrock Shake, with all profits going to the cause. Enough funds were raised to help buy an old four-story, seven-bedroom house Evans had found near the hospital. It opened in 1974 as the first Ronald McDonald House.
So, at this time of year, when Shamrock Shakes are in McDonald’s, we thought it appropriate to share a minty green recipe. We won’t try to replicate the Shamrock Shake, but Mom Blogger, Lorraine Hebler, gave us another one. On her blog, Grateful Prayer Thankful Heart, she whipped up a recipe that we think celebrates the season just right!
- 6 tablespoons butter, softened
- 3/4 cup sugar
- 1 egg
- 1-1/2 teaspoons milk
- 3/4 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 1/4 cup baking cocoa
- 1-1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1-1/2 to 2 cups mint chocolate chip ice cream, softened
In a small bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended. Divide dough into two portions; flatten. Wrap in plastic wrap and refrigerate for 1 hour or until firm.
On a lightly floured surface, roll out dough to 1/8- to 1/4-in. thickness. Cut with a floured 3-in. shamrock cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Prick with a fork if desired.
Bake at 350° for 7-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
Spread 1/4 to 1/3 cup ice cream over the bottom of six cookies; top with remaining cookies. Wrap individually in plastic wrap; freeze. May be frozen for up to 2 months.
Yield: 6 servings