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Post by Julie on Aug 30, 2002 12:41:42 GMT -6
All recipes are from old BBS Public Domain Recipes downloaded from 1992-1996, boxtops, magazines, newspapers and public domain files.
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Post by Julie on Aug 30, 2002 12:42:52 GMT -6
Girl Scout's Samoa Cookies
Serves : 36
1 box shortbread cookies
6 Tbls. butter
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 tsp. vanilla
4 cups toasted coconut
1 cup chocolate chips
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.
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Post by Julie on Aug 30, 2002 12:44:13 GMT -6
Girl Scout's Shortbread Cookies
Serves : 18-24
1/2 cup butter-flavored shortening
1 cup powdered sugar
1/2 tsp. vanilla
1/4 tsp. salt
2 Tbls. beaten egg
1/2 tsp. baking soda
2 Tbls. buttermilk
1 1/2 cups all-purpose flour
1/8 tsp. baking powder
In a large mixing bowl, cream together shortening, sugar, vanilla, and salt with an electric mixer. Add the egg and beat until fluffy. Add the baking soda and mix for 20 seconds Add the buttermilk and mix for 30 seconds. In a separate bowl, combine the flour and baking powder. Slowly pour dry ingredients into wet ingredients while mixing with an electric mixer. Roll the dough into a ball, cover with plastic wrap, and chill for 1 hour. Roll dough out on a well-floured surface to 1/8" thick. With a cookie cutter or glass, cut circles out of dough. Arrange cookies on an ungreased cookie sheet. Bake in 325 degree oven for 12-15 minutes, until golden brown.
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Post by Julie on Aug 31, 2002 0:44:58 GMT -6
Girl Scout Mint Cookies
1 box Devil Food Cake Mix
2 eggs
2 Tbsp water
2 Tbsp cooking oil
1/2 cup cocoa
1 pkg. Chocolate Chips
2-3 drops Wilton's Candy Mint Flavoring
Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil, and cocoa. May be sticky. Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and flatten with a glass or spoon sprayed with vegetable oil spray. Bake for
about 8 minutes. Let cool completely. Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a *couple* drops of the mint flavoring. (It is a
strong flavoring, don't use too much!) You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.
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