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Thread: Girl Scout Cookies

  1. #1
    Senior Member wtf's Avatar
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    Girl Scout Cookies

    Anyone know how to make dupes of these cookies especially the lemonades which are my favorite.
    I found thin mints on youtube but no lemonades.
    A dolla makes me holla, honey boo boo! - borrowed from Honey boo boo child

  2. #2
    Senior Member WolfeMan's Avatar
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    Quote Originally Posted by wtf View Post
    Anyone know how to make dupes of these cookies especially the lemonades which are my favorite.
    I found thin mints on youtube but no lemonades.
    OMG the lemonades are my favorites!
    Larry
    ------
    Visit - The Wolfe Pit Channel

  3. #3
    No fair! We get none of the varieties in Canada except the thin mints (rarely) and those boring vanilla/ chocolate ones.
    Last edited by Scaper1; 02-17-2013 at 11:07 PM.

  4. #4
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    I found this...haven't tried it yet though

    Girl Scout Cookies Copycat Recipe: Lemonades
    1 cup butter, softened
    1/2 cup confectioners’ sugar
    1/4 cup cornstarch
    1 1/2 cups all-purpose flour
    zest of 1 lemon
    In a stand mixer, cream the butter, then slowly add the remaining ingredients until mixture sticks together when pressed into a ball. Roll the dough until 1/4″ thick. Cut out with a small cookie cutter. Transfer to a baking sheet and bake in an oven preheated to 375 degrees for 11-14 minutes, or just until the cookies have set. Serve with a sprinkling of lemon zest and sparkling sugar, if desired. Enjoy!

  5. #5

  6. #6
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    Carmel Delights are my favorite, but it looks like they are alot of work...

    Servings: 5 dozen
    Prep Time: 2 hours
    2 hours
    Cook Time: 8 minutes/350 degrees
    8 minutes
    <LI class=last>Total Time: 150 minutes2 hours 8 minutes
    Ingredients:

    2 sticks(1 Cup) Unsalted Butter, at room temperature1 cupSuperfine Sugar, or granulated1Large Egg½ tspPure Vanilla Extract1 tspKosher Salt3 cupsUnbleached, all-purpose flourDipping Caramel, recipe follows1 cupUnsweetened Shredded Coconut, available at health food stores12 ozof Chocolate ChipsDipping Caramel1½ cupsGranulated Sugar)4 TbspCorn Syrup6 TbspWaterPinch of Salt6 TbspButter6 TbspCream, do not use plain whipping cream1½ tspPure Vanilla Extract

    Directions:
    1. IN THE BOWL OF AN ELECTRIC MIXER FITTED WITH THE PADDLE ATTACHMENT, CREAM TOGETHER BUTTER AND SUGAR. BEAT UNTIL LIGHT AND FLUFFY. ADD IN EGG AND BEAT UNTIL WELL INCORPORATED, SCRAPING DOWN THE BOWL, IF NECESSARY. ADD IN VANILLA. BEAT UNTIL SMOOTH. WITH MIXER ON LOW, ADD IN SALT AND FLOUR. MIX UNTIL COMPLETELY INCORPORATED AND DOUGH IS UNIFORM. PULL DOUGH TOGETHER AND SHAPE INTO A CYLINDER WITH A DIAMETER OF ABOUT 2 1/2 INCHES. WRAP IN PARCHMENT PAPER AND FREEZE FOR AT LEAST 25 MINUTES.
    2. PREHEAT OVEN TO 350 DEGREES. SLICE DOUGH INTO 1/8 INCH DISKS AND PLACE ON BAKING SHEETS, ABOUT AN INCH APART. ONCE YOU HAVE MADE 30 COOKIES, WRAP UP THE COOKIE DOUGH, FREEZE, AND SAVE FOR ANOTHER TIME. USE A TINY CIRCLE SHAPED COOKIE CUTTER OR A LARGE ROUND CAKE DECORATING TIP TO CUT A HOLE IN THE CENTER OF EACH DISK. REFRIGERATE FOR AN ADDITIONAL 10 MINUTES. BAKE FOR 8 MINUTES, OR UNTIL CRISP. LET COOL COMPLETELY.
    3. ADD COCONUT INTO THE CARAMEL. WARM THE CARAMEL IN THE MICROWAVE FOR ABOUT 10 SECONDS IF NECESSARY. TAKE COOLED COOKIES AND GENTLY DIP THEM COMPLETELY IN THE CARAMEL. PLACE ON A PARCHMENT PAPER LINED BAKING SHEET. FREEZE UNTIL SET, ABOUT 5 MINUTES.
    4. MELT CHOCOLATE IN A MICROWAVE SAFE BOWL IN 30 SECOND INTERVALS, STIRRING WELL AFTER EACH INTERVAL, UNTIL FULLY MELTED. PLACE THE CARAMEL COATED COOKIES IN THE CHOCOLATE. USE A FORK TO PULL THEM OUT OF THE CHOCOLATE AND PLACE THEM ON A PARCHMENT LINE COOKIE SHEET. USE THE CHOCOLATE STILL ON THE FORK TO DRIZZLE STRIPES OVER THE TOP OF THE COOKIES. REFRIGERATE UNTIL SET.
    Dipping Cararmel Sauce
    1. IN A HEAVY BOTTOMED SAUCEPAN WITH HIGH SIDES, COMBINE SUGAR, CORN SYRUP, WATER, AND SALT. WHISK UNTIL COMBINED, AND SET OVER MEDIUM-LOW HEAT. SWIRL THE PAN EVERY NOW AND THEN TO HELP DISTRIBUTE THE HEAT. USE CAN USE A PASTRY BRUSH DIPPED IN WATER TO BRUSH THE SUGAR CRYSTALS DOWN THE SIDES OF THE SAUCEPAN. WHEN THE SUGAR DISSOLVES COMPLETELY, RAISE THE HEAT TO MEDIUM. WHEN IT COMES TO A BOIL, WATCH VERY CAREFULLY FOR THE BUBBLES TO BECOME MORE VISCOUS (THIS MEANS THAT THE WATER HAS EVAPORATED AND THAT IT IS READY TO GO THROUGH THE CANDY STAGES). AS IT IS BUBBLING AWAY, YOU WANT IT TO TURN A DEEP AMBER COLOR. WHEN IT DOES, REMOVE THE HEAT AND, WORKING QUICKLY, USE THE SPOON TO SCOOP UP A SMALL AMOUNT OF THE CANDY AND DROP IT INTO THE SMALL GLASS OF WATER. IF THE BLOB TURNS HARD LIKE LOLLIPOP, THEN IT IS READY. IF THE BLOB IS STILL SOFT, PUT THE PAN BACK ON THE HEAT. KEEP TESTING UNTIL THE CANDY IS HARD. REMOVE FROM HEAT.
    2. WHISK IN BUTTER, 6 TABLESPOONS OF CREAM, AND VANILLA (CAREFUL HERE, AS THE MIXTURE SHOULD BUBBLE VIOLENTLY FOR ABOUT 10 SECONDS). IF THE CARAMEL ISN’T SMOOTH RIGHT AWAY, RETURN THE PAN TO LOW HEAT AND WHISK UNTIL SMOOTH

  7. #7
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    i swear there is crack in those cookies!!! so good!
    "Smells like death in a bucket of chicken!"
    http://www.elportavoz.com/

  8. #8
    Senior Member feisty's Avatar
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    The lemonades are the business. Anything other than those or a strip of thin mints kept in the freezer can go kick rocks
    An administrator made me remove my signature.

  9. #9
    Moderator jody's Avatar
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    love the lemon ones. mmmmmm.

  10. #10
    Senior Member wtf's Avatar
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    Thanks Colin and Mswife, I'll try them out. Maggiano's also make these great lemon cookies that you can take home.

    http://www.maggianos.com/en/Pages/Menu.aspx
    A dolla makes me holla, honey boo boo! - borrowed from Honey boo boo child

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