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Simply The Best Cookie Recipes

Girl Scout Cookie Recipes

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Girl Scout Cookie Recipes
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Shortbread Girl Scout Cookie

1 cup butter
1 cup sugar plus additional amount for topping (optional)
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking powder

Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired. Bake in a quick oven (375) for approximately 8 to 10 minutes or until the edges begin to brown. Makes six- to seven-dozen cookies.

Thin Mints

1 cup butter
1 cup sugar; more for topping (optional)
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking powder

Method
1. Begin whipping egg whites, salt, and cream of tartar in an electric mixer with whisk attachment.
2. Sift together sugar and cornstarch - set aside.
3. Whip whites on high until very soft peaks form.
4. Slowly sift in sugar mixture.
5. When sugar is totally incorporated. Whip on high for 5 minutes.
6. Turn speed to low and drizzle in vinegar and vanilla. Mix until incorporated.
7. Line sheet pans with parchment paper or silicon baking mats.
8. Using a rubber spatula, scoop meringue onto sheet pan in pillow shapes - place them 2" apart from each other.
9. Bake at 230 degrees for approximately an hour.
10. Pavlovas will puff slightly and crack a bit. They will crisp a little farther after being removed from the oven.
11. When they are cool, break off tops and fill with desired garnish (Douglas Fir Sorbet).

Filling
Ingredients
6 oz. Whipped Cream
8 "Thin Mint" Cookies (chopped)
1/2 cup Dried Cherries or Cranberries
8 oz. Vanilla Ice Cream

Method
1. Scoop the ice cream on to the meringue base.
2. Mix together the fruit, cream and cookies.
3. Spoon over the ice cream.
4. Place the meringue tops on the cream.
5. Dust with powdered sugar.

Secret Thin Mints

Chocolate Cookie Wafers
1 18.25-ounce package Betty Crocker chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray

Coating
3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening

1. Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
2. Preheat oven to 350 degrees.
3. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter (Schilling brand is good.) Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and cool completely.
4. Combine chocolate chips with peppermint extract and shortening in a large microwave - safe glass or ceramic bow. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
5. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper - lined baking sheet. Refrigerate until firm.

Makes 108 cookies.


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Cookies for you and cookies for me!