Girl Scout Cookies Food

GIRL SCOUT SAMOA COOKIES (COPYCAT)

Steps:

• Place each shortbread cookie in cup of a greased muffin tin.
• In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
• Heat to a full boil, stirring constantly with a wooden spoon.
• Boil 3 minutes, stirring constantly.
• Slowly pour in sweetened condensed milk, stirring constantly.
• Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
• Remove from heat.
• Stir in vanilla.
• Beat until creamy.
• Immediately stir in toasted coconut and mix well.
• Spoon mixture by teaspoonfuls over shortbread cookies.
• Cool completely.
• Remove cooled cookies from muffin tin onto waxed paper.
• Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.
• Store in airtight container.

GIRL SCOUT COOKIE FROM 1917

Steps:

• 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.

ORIGINAL GIRL SCOUT COOKIES

Steps:

• Cream butter and sugar.
• Add eggs, milk, vanilla and flour which have been sifted together with the baking powder and salt.
• Mix well.
• Roll out fairly thin and cut with cookie cutters.
• Bake at 350º for 6-8 minutes.
• Sprinkle with sugar which is optional.