A recipe for Girl Scout Cookies. Recipes for thanks a-­‐lots, caramel delites, and thin mints. Girl Scout Cookie recipe. Caramel delite recipe. A Girl Scout Cookie. Thin Mint recipe. A Girl Scout Cookie. Hi guys! Were any of you girl scouts? boy scouts? I was a girl scout for one year, 4th grade. Troop 428. There was one and only one reason I wanted to join girl scouts….the outfits. I was totally obsessed with the knee socks, the skirts, even the vest and sash….I wanted it ALL. My mom decided she would humor my girl scout clothing obsession by letting me join one year, with the exception that I was going to learn the true meaning of being a girl scout, etc, etc…..such a good mom thing to say.

Anyway, that day magical came…I was FINALLY going to pick out and being sporting my cute new outfit everywhere. I could barely contain myself, I was freaking out. I ran into the store and suddenly it was like the blackest cloud sailed over me….where were the knee socks? the skirts?….and why was there so much FLORAL PRINTED CLOTHING EVERYWHERE??? That year the girl scouts decided to “try something new” to “update their look” by introducing a new line of clothes that consisted of floral leggings, green sweatshirts with “Girl Scouts” printed on them in floral and white t-shirts with the same print. Needless to say I could feel my cheeks getting hot and the tears welding up in my eyes. I tried as hard as I could to hold them back, because man was I going to look like a spoiled brat, crying over the new girl scouts outfits….but I couldn’t help it. I sadly picked out everything I needed and dragged my feet back to the car.

I wish I could say that my experience in girl scouts totally made up for my traumatic experience, but it didn’t. My group leaders were not into it at all, making it not fun for us kids. We really didn’t do much of anything except sit in small groups and talk about our day….while dressed in floral printed sweats. The philanthropic aspect of it seemed to escape us as well. We didn’t really receive any guidance from our leaders about the badges, which was really weird. Now I’m totally not knocking girl/boy scouts, I think overall it’s a really great program for young kids and I have many friends who were girl scouts and friends who were boy scouts and absolutely LOVED IT!……I just had quite an interesting experience.

One of the best things about girl scouts, doesn’t matter who you are, are the cookies…no doubt! Who doesn’t freak out in excitement when you see those little girls standing out in front of grocery stores, just waiting to take all your money?! It’s just a bummer that you can’t get them year round…well I guess you can e-bay them and stuff, but that’s a little intense even for me. This year we’ve solved the problem of not being able to have girl scout cookies all year long, by making homemade versions of three of our favorite kinds! Yep, that’s right…we have them for you! Just a fair warning that while these are easy cookie recipes, the assembly does take a little bit of work…especially the caramel delight cookies…but trust me, they’re totally worth it! Maybe stick a few of these in a holiday gift pack for friends, family or co-workers? They’ll love ya for it…promise! xx, Jenny

Homemade Caramel Delite Cookies
Makes 48

Ingredients:
shortbread cookies:
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup plus 2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 3/4 cup all purpose flour
pinch salt
coconut-caramel topping:
1 cup light brown sugar, packed
1/2 cup heavy cream
1/4 cup (1/2 stick) unsalted butter, softened
1/4 teaspoon salt
2 ½-3 cups desiccated coconut
8 ounces semisweet chocolate, melted

Directions:
1. Preheat oven to 350°F.
2. For cookies: Place butter and sugar in a stand mixer, fitted with a paddle attachment (or use a hand mixer) and cream together, about 3 minutes or until light and fluffy.
3. Add vanilla, mix and scrape down the sides of the bowl.
4. In another bowl combine the flour and salt. With the mixer on low, begin adding the flour. Add until all flour has been used and the mixture just comes together and forms cookie dough. Wrap cookie dough into a disc and chill for at least 30 minutes.
5. Very lightly flour a clean surface and roll your dough out until 1/8 inch thick.
6. Cut out 2”-2 1/2″ circles in the dough and create holes in the center of each cookie. Place cookies onto a parchment lined baking sheet and chill in the refrigerator for 20 minutes.
7. Bake cookies for 18 to 20 minutes or until the cookies barely begin to brown around the edge. Transfer cookies to a cooling rack and allow cooling completely (repeat until all cookie have been baked).
8. For the coconut-caramel topping: Place sugar, cream, butter, and salt into a saucepan over medium heat and stir together. Cook for about 6 to 7 minutes or until the mixture has cooked down and formed a smooth caramel sauce., Fold coconut into the caramel sauce until completely incorporated.
9. To assemble: Spread 2 teaspoons of the coconut-caramel mixture over each cookie and allow topping to set, about 15 minutes. Dip the bottoms of each cookie (or spread using an offset spatula) in the melted chocolate and place onto a parchment lined baking sheet. Drizzle the remaining chocolate over the cookies and allow the chocolate about 30 minutes to set. Gently remove cookies from parchment sheet and serve. Can store in an airtight container for up to five days.

Homemade Thanks-A-Lots
Makes 48

Ingredients:
shortbread cookies:
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup plus 2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 3/4 cup all purpose flour|pinch salt
8 ounces semisweet chocolate, melted

Directions:
1. Preheat oven to 350°F.
2. For cookies: Place butter and sugar in a stand mixer, fitted with a paddle attachment (or use a hand mixer) and cream together, about 3 minutes or until light and fluffy.
3. Add vanilla, mix and scrape down the sides of the bowl.
4. In another bowl combine the flour and salt. With the mixer on low, begin adding the flour. Add until all flour has been used and the mixture just comes together and forms cookie dough. Wrap cookie dough into a disc and chill for at least 30 minutes.
5. Very lightly flour a clean surface and roll your dough out until 1/8 inch thick.
6. Cut 1 ½”-2” squares from the dough. Using a clean stamp of your choice, dip it into powdered sugar. Next, carefully but firmly press the sugar coated stamp into each square. Repeat until all cookies have been embossed.
7. Place cookies onto a parchment lined baking sheet and chill in the refrigerator for 30 minutes.
8. Bake cookies for 20 to 25 minutes or until the cookies barely begin to brown around the edge. Transfer cookies to a cooling rack and allow cooling completely (repeat until all cookie have been baked).
9. To assemble: Dip the bottoms of each cookie (or spread using an offset spatula) in the melted chocolate and place onto a parchment lined baking sheet. Allow chocolate to set, about 1 hour, before gently lifting from the parchment and serving. Can store in an airtight container for up to five days.

Homemade Thin Mints
Makes 48

Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar
1 teaspoon pure mint extract
1/2 teaspoon pur vanilla extract (optional)
2/3 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour, plus more for rolling
1/2 teaspoon kosher salt
8 ounces bittersweet or semisweet chocolate, melted

1. Preheat oven to 350°F.
2. Place butter in a stand mixer, fitted with a paddle attachment (or use a hand mixer) and beat for about 3 minutes or until light and fluffy. Add sugar and cream together.
3. Add mint and vanilla, mix and scrape down the sides of the bowl.
4. In another bowl combine the flour, cocoa powder and salt. With the mixer on low, begin adding the flour mixture. Add until all flour has been used and the mixture just comes together and forms cookie dough. Wrap cookie dough into a disc and chill for at least 30 minutes.
5. Very lightly flour a clean surface and roll your dough out until 1/8 inch thick.
6. Cut out 1 1/2” circles in the dough. Place cookies onto a parchment lined baking sheet and chill in the refrigerator for 30 minutes.
7. Bake cookies for 18 to 20 minutes or until the cookies have baked through. Transfer cookies to a cooling rack and allow cooling completely (repeat until all cookie have been baked). To assemble: Carefully dip each cookie into the melted chocolate, shaking off any excess and placing them onto a parchment lined baking sheet. Allow thin mints to sit until the chocolate has fully set, about an hour. Remove from the parchment and serve. These cookies will keep in an airtight container for 3 to 5 days.

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