Pillsbury Bake-Off recipe winners in your home state is such a fun section to wander in. I’m rarely disappointed when I use a recipe by Pillsbury.
I used to buy the little recipe books at the grocery store checkout counter displays all the time. I have quite a collection and used to use them quite a bit. Now, with the internet so easy to search by keyword and/or ingredient, I find it much simpler to find ideas online. But I’ll never part with my little books since I still like to sit with a cup of coffee and look them over.
These Peanut Butter Brownie Cookies are going to be in my kitchen before the weekend is over!
And this Ham and Cheese Omelet Bake is tomorrows’ breakfast since I have leftover ham from yesterday! YUM!
Quoted from http://blogs.babble.com/family-kitchen/2011/01/21/girl-scout-cookies-copycat-recipe-lemonades/#:
There are a slew of Girl Scout cookies that I couldn’t live without. Thin Mints are always the first thing on our yearly order for the long-running Girl Scout annual cookie fundraiser. Thanks-A-Lot chocolate-dipped shortbread would be a favorite, too, if only we could order them in Colorado. And these, the dainty little Lemonades. A favorite lemon-flavored take on the Thanks-A-Lot shortbread cookie. They make a gorgeous addition to tea-time, or a perfect post-dinner snack. And did I mention midnight snack? Oh, yeah. They’re good for that, too. Light, crispy, and so simple to make, you won’t believe how lovely these little cookies are to make.
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!
Quoted from http://www.inkatrinaskitchen.com/2011/03/homemade-girl-scout-cookies-thin-mints.html:
Printable Recipe Here:
Homemade Thin Mints
Homemade Thin Mints
Source: Adapted from Handle the Heat, Makes 30-40 cookies
Chocolate Wafers: · 1 cup butter, room temperature · 1 cup powdered sugar · 1 teaspoon vanilla extract · 1 cup unsweetened cocoa powder · 3/4 teaspoon salt · 1 1/2 cups cake flour (all-purpose would work just fine) · Chocolate Peppermint Coating: · 1 package mint dark chocolate candy melts -or- · 1 pound good quality semi-sweet chocolate, chopped · peppermint extract to taste (about 1 teaspoon)
Cookie dough: In a mixer cream the butter until it is light and fluffy. Add the powdered sugar and continue to cream, scraping the sides of the bowl a couple times if necessary. Stir in the vanilla extract, salt, and cocoa powder. Mix until the cocoa powder is integrated and the batter is smooth and creamy, resembling a thick frosting. Add the flour and mix just until the batter is no longer dusty looking but still a bit crumbly. Turn the dough out onto a clean counter, gather it into a ball, and knead it together into a nice, smooth mass. Divide the dough in 2, flatten into disks, and wrap in plastic wrap. Chill for 15 minutes.
Rollout and bake: Preheat oven to 350. Roll dough out really thin, about 1/8-inch. These are called thin mints after all. You can either roll it out between two sheets of plastic, or dust your counter and rolling pin with a bit of flour and do it that way. If the dough is too firm to roll you can microwave it for 5 seconds. Cut out cookies and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack.
Make the peppermint coating: Meanwhile, prepare your chocolate coating. Using a double boiler, slowly melt the chocolate, stirring occasionally until it is glossy and smooth. You can add 1 tablespoon of shortening if your chocolate is too thick. Alternatively, use a microwave in short 15-20 second bursts to melt the chocolate. Stir in the peppermint extract if you don’t have the mint candy melts.
Finishing the cookies: Using a fork gently drop the cookies one at a time into the chocolate coating. Flip to coat all sides. Lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan to drain any extra chocolate off the cookie. You are after a thin, even coating of chocolate. Place on a parchment lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set.
Quoted from http://alldayidreamaboutfood.com/2011/02/homemade-thin-mints-low-carb-and-gluten-free.html:
Homemade Thin Mints
1 3/4 cups almond flour
1/3 cup cocao powder
3 tbsp granulated erythritol
1 tsp baking powder
1/4 tsp salt
1 large egg, slightly beaten
2 tbsp butter, melted
1/2 tsp vanilla extract
10 drops stevia
1 tbsp butter
2 3.5oz Lindt chocolate bars (85% cacao) (or 7-8oz of any sugar-free chocolate chips)
1 tsp peppermint extract
Click here for complete recipie.
Quoted from http://amandascookin.com/2008/11/girl-scout-cookie-recipe-somoas.html:
Recipe credit: Nicole @ Baking Bites,
See Nicole’s Original Recipe here: ————————————
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