Girl Scout Cookies
Author: 
Recipe type: Dessert
Cuisine: American
Serves: an army
 
Is your supply of girl scout cookies diminished? Have no fear, these recipes will save you.
Ingredients
  • FOR THE SAVANNAH SMILES:
  • 1/2 cup powdered sugar
  • 1/2 cup sugar
  • 1/3 cup shortening
  • 1 large egg
  • 1/4 teaspoon vanilla
  • dash of salt
  • 1/2 teaspoon unsweetened Kool Aid lemonade mix
  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1 Tablespoon water
  • For the Lemon powdered sugar:
  • 1 cup powdered sugar
  • 1/2 teaspoon Kool Aid Lemonade Mix
  • FOR THE THIN MINTS:
  • 1 ¼ cup all-purpose flour
  • 1 cup sugar
  • ½ cup cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup butter, cold and cut into cubes
  • 3 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure peppermint extract
  • For the chocolate coating:
  • 2 cups semisweet chocolate chips
  • 1 tablespoon butter
  • ½ teaspoon peppermint extract
  • FOR THE SAMOAS:
  • 3/4 cup + 2 Tbsp all-purpose flour
  • 1 tsp cornstarch
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1/2 cup all vegetable shortening
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 Tbsp milk, as needed
  • 3/4 cups desiccated coconut
  • 22 caramels, unwrapped (such as Kraft)
  • 2 1/2 Tbsp milk
  • 1 pinch salt
  • 1 cup melted chocolate
Instructions
  1. For the Savannah Smiles:
  2. Preheat the oven to 325 degrees F.
  3. Cream together the sugars and shortening. Add the egg and vanilla, and stir until combined.
  4. Whisk all of the dry ingredients together and add to the wet ingredients. Stir and add water until a dough forms. Place 3/4 inch balls of dough on a cookie sheet and bake for 15 minutes. Immediately cut the cookies in half, so they are smiles.
  5. While warm, mix together the remaining powdered sugar and kool aid mix. Coat each cookie in the mixture.
  6. FOR THE THIN MINTS:
  7. In a food processor, add all the dry ingredients. Pulse until combined. Add the butter, milk, vanilla and peppermint. Pulse until a dough forms.
  8. Place dough in a separate bowl and knead slightly to bring the together. Chill for an hour.
  9. Preheat the oven to 325 degrees F. Take teaspoon full bits of dough and squish them out on a baking sheet. Bake for 12-14 minutes or until cooked. Set aside and cool.
  10. Melt the chocolate and the butter in the microwave or on a double boiler. Add the peppermint and stir to combine. Dip each cookie in this mixture, and place on a piece of parchment paper. Let chocolate harden.
  11. FOR THE SAMOAS:
  12. Preheat the oven to 350 degrees F.
  13. Cream the shortening, sugar and vanilla together. Add the dry ingredients and add milk as needed until a dough forms.
  14. Roll the dough out and use a 2-inch donut cutter to shape the cookies. (If you don't have a donut cutter, just use a 2-inch rimmed glass and a disposable piping tip, like I did.)
  15. Transfer the cookies to a baking sheet and bake for 10 minutes. Let cool.
  16. Melt together the salt, caramels and milk. Add the desiccated coconut and stir. Reduce the heat to low as you coat the cookies. Coat the top of each cookie in this mixture using a knife, being careful to not touch the caramel. Let harden.
  17. Melt the chocolate and dip the bare part of the cookie in it. Place on a piece of parchment paper and drizzle the tops with chocolate. Let harden.
  18. ENJOY!!!
Recipe by Will *yum* at http://juniorhighfoodie.com/girl-scout-cookies/