Original Girl Scout cookies
1 cup butter (2 sticks), softened and cut into chunks
1 cup sugar
2 large eggs, room temperature
2 tablespoons milk
1 teaspoon vanilla extract
212 cups all-purpose flour
2 teaspoons baking powder
Sugar for sprinkling
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add milk and vanilla and beat until light and fluffy. Combine flour and baking powder and gradually add this to creamed mixture. The dough will be soft. Chill the mixture for 24 hours. Roll out on a lightly floured surface to14" thickness. Cut and place on ungreased cookie sheet. Sprinkle with sugar. Bake in preheated 350 degree oven for 8-10 minutes (8 for a softer cookie; 10 for a more crisp cookie). Cool on wire racks. Makes about 4 dozen 2-12" cookies.
1 package of Thin Mint cookies (crushed)
3 tablespoons butter (melted)
1 package (8 oz.) softened cream cheese
2 packages (8 oz. size) instant chocolate pudding
3 cups milk
4 cups whipped topping
Combine cookies with melted butter (save14 cups of crushed cookies for topping). Press cookie mixture on bottom of 13" x 9" pan. Chill. Combine cream cheese with 1 cup whipped topping. Spread over cookie mixture. Chill for 20 minutes. Prepare pudding with 3 cups milk and pour over cream cheese mixture. Chill for 1 hour or until ready to serve. Top with remaining whipped topping and Thin Mint cookie crumbs.
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