Here is a recipe for the girl scout cookie everyone loves!!!
1 cup butter, softened
1/2 cup sugar
2 cups flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
2 tbsp. milk (or less)
Preheat oven to 350.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at low speed, add vanilla and milk ( it`s possible you might not need to add milk at all, add just what you need to make the dough come together without being sticky). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour ig your dough is very sticky.
Roll the dough (working in two ot three batches) out between pieces of wax paper tp about 1/4-inch thickness (or slightly less) and use a use a 1 1/2-inch cookie cutter to made round cookies. Place on a parchment lined baking sheet and use a wide straw, to cut a smaller center hole. Repeat with remaining dough.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Topping:
3 cups shredded coconut
12-oz chewy caramels
1/4 tsp. salt
3 tbsp. milk
8 oz. dark or semisweet chocolate (chocolate chips are okay) May need additional.
Preheat oven to 300. Spread coconut evenly on a parchment lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Spread topping on cooled cookies, using about 2-3 tsp. per cookie. Reheat caramel for a few seconds in the microwave is it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 seconds intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt additional chocolate, if necessary) into a piping bag or a ziplock bag with a corner snipped off and drizzle finished cookies with chocolate. Let cookies set completely before storing in an airtight container.
Makes about 3 1/2--4 dozen cookies.
They take a bit of time to make but--they ARE SAMOAS!!! And they are worth it!!!
ENJOY!!!!
1 cup butter, softened
1/2 cup sugar
2 cups flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
2 tbsp. milk (or less)
Preheat oven to 350.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at low speed, add vanilla and milk ( it`s possible you might not need to add milk at all, add just what you need to make the dough come together without being sticky). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour ig your dough is very sticky.
Roll the dough (working in two ot three batches) out between pieces of wax paper tp about 1/4-inch thickness (or slightly less) and use a use a 1 1/2-inch cookie cutter to made round cookies. Place on a parchment lined baking sheet and use a wide straw, to cut a smaller center hole. Repeat with remaining dough.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Topping:
3 cups shredded coconut
12-oz chewy caramels
1/4 tsp. salt
3 tbsp. milk
8 oz. dark or semisweet chocolate (chocolate chips are okay) May need additional.
Preheat oven to 300. Spread coconut evenly on a parchment lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Spread topping on cooled cookies, using about 2-3 tsp. per cookie. Reheat caramel for a few seconds in the microwave is it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 seconds intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt additional chocolate, if necessary) into a piping bag or a ziplock bag with a corner snipped off and drizzle finished cookies with chocolate. Let cookies set completely before storing in an airtight container.
Makes about 3 1/2--4 dozen cookies.
They take a bit of time to make but--they ARE SAMOAS!!! And they are worth it!!!
ENJOY!!!!
These are my favorite! I am totally going to try it!!!
ReplyDelete