The Girl Scouts are back. I feel like this industry continues to grow with deliciousness and craziness simultaneously. There’s even an iPhone app to locate those cute little cookie monsters. About 200 million boxes of these cookies are sold year round and, depending on where you are and the baker used in your area, the cookies may be called something different. For some, Peanut Butter Sandwiches are Do-si-dos, Caramel DeLights are Samoas, and Shortbreads are Trefoils. I recently learned this and it really just blew my mind. These girls are making the bank.
I was a Girl Scout once upon a time. I think my vest is still in my closet… somewhere. Looking back into the looking glass of the good old days, my favorite cookies were Shortbread and probably still are. They have such a good dunking life and sustainability in milk. For nostalgia’s sake and scout celebration, I crafted some not near as good as those that come in a bright blue box but make a close second place.
Trying to make these cookies were a little troublesome. Through digging up great-grandma’s recipe to searching through piles of others, most cookies had about a pound of butter and an amount of sugar that would make teeth scream for mercy. These, however, are on the much nicer side. The only catch is, you have to make rather thick cookies or the dough will fall apart/become crispy chips in the oven. Gross.
In the end, however, all is well in the world with a few of these in your hand. Plus, you really can’t go wrong with things dipped in chocolate.
Yield: 30 cookies Prep Time: 15 minutes Cook Time: 8-10 minutes
2/3 cup granulated sugar
1/3 cup unsalted butter, softened
1/3 cup canola oil
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1 2/3 cup white whole-wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup semi sweet chocolate chips
1. Preheat oven to 375°F.
2. Beat sugar and butter in a mixing bowl until light and fluffy. Add oil, egg, milk and vanilla extract and beat until well combined. Using a spatula, stir in flour, baking powder and salt until well blended. Allow dough to chill in the refrigerator for 30 minutes to 1 hour.
3. Roll out dough on a piece of parchment paper about 1/2 an inch thick. Cut out with cookies cutters and place on a cookie sheet
4. Bake until the edges are golden brown, about 8-10 minutes. Once cool, transfer to a wire rack.
5. Melt chocolate in 30 minute increments in the microwave, stirring occasionally. Using a spatula, spread chocolate over half a cookie and allow to harden before serving.