We’re all about Girl Scout cookies at my house. My daughter is a 5-year Girl Scout, so we have this cookie thing down. Or at least that’s what I tell myself every year, but then our garage fills up with cases after case of Thin Mints™ and Shortbread™, and the process seems daunting.
I’ve found eating some of the cookies helps me cope.
Emma is a pretty good cookie seller. It helps that my colleagues love her and the cookies, so there’s 100 sold with very little effort. We’ve also done door-to-door sales and standing outside local businesses, charming people who just want to buy their groceries in peace. Because of this, she’s sold more than 500 boxes two years in a row.
I only paid for only half of them.
(Kidding! We have a strict 10 box limit at our house.)
(It should be noted that strict means we plan to buy 10 boxes, but it ends up being more. At least it’s for a good cause, right?)
Faced with cookie overload every year, Gazette photographer Liz Martin and I did a food cover on recipes that feature Girl Scout cookies last spring. I’ve made several other Girl Scout cookie recipes since that assignment. In fact, I rarely eat the cookie straight out of the box. If you think the cookies are great alone, wait until you try them as a cupcake or sundae!
Google “Girl Scout cookie recipes” and you’ll find plenty on the Internet to help you get through that last box of Caramel deLites™. Here are a couple recipes to get you started:
Thanks-A-Lot™ Ice Cream Cake
Combine Thanks-A-Lot™ cookies, butter and sugar in a 9×13 inch baking dish and press mixture into sides and bottom of dish. In a large bowl, combine ice cream and milk with electric mixer. Blend in pudding mix, then pour mixture into prepared crust. Top with whipped topping and refrigerate for 2 hours before serving. Refrigerate until served.
Tasty Lemon Double-Dipped Strawberries
Melt white chocolate morsels and shortening in microwave-safe bowl on medium-high power for 1 minute. Stir just until morsels are melted. If necessary, microwave at additional 10-second intervals and stir until melted. Dip strawberries into melted chocolate; roll in crushed cookies. Place on wax paper-lined plate: refrigerate until set. Store in refrigerator no longer than 24 hours.
Note: Strawberries should be dried very well. Pat with paper towel before dipping to remove excess moisture
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