Total Time
1hr 10mins
Prep 1 hr
Cook 10 mins

Girl Scouts have a great long history. I tracked this recipe down from the Girl Scout official website. http://www.girlscouts.org/program/gs_cookies/cookie_history/early_years.asp "In July 1922, The American Girl magazine, published by Girl Scout national headquarters, featured an article by Florence E. Neil, a local director in Chicago, Illinois. Miss Neil provided a cookie recipe that was given to the council's 2,000 Girl Scouts. She estimated the approximate cost of ingredients for six- to seven-dozen cookies to be 26 to 36 cents. The cookies, she suggested, could be sold by troops for 25 or 30 cents per dozen."

Ingredients Nutrition

Directions

  1. Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour.
  2. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired.
  3. Bake in a quick oven (375°) for approximately 8 to 10 minutes or until the edges begin to brown. Makes six- to seven-dozen cookies.
Most Helpful

4 5

These cookies tasted really good, very authentic, but I had a heck of the time with the dough. I would let it chill much, much longer if I ever make these again. Plus, I would recommend a well-floured rolling surface & pin. They were easy to mix together, but sticky and a pain to roll out. Made for PRMR Tag Game 1/9/09.

5 5

These really were as identical to the Girl Scout Shortbread Cookies as one can possibly achieve. So light and soft, just perfect with a steaming hot cup of coffee or tea. I will definitely make these cookies again. The recipe didn't specify if the baking pans should be buttered, so I lightly sprayed the surface with Pam. The cookies slid right off the pan without needing a spatula. So I think the pans would be OK if not greased or buttered. And the cookies didn't spread much during baking, so you could probably put more cookies on a baking sheet than you can with other cookie recipes.