Girl Scout Cookie from 1917
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."
- Ready In:
- 1hr 10mins
- 1 cup butter
- 1 cup sugar (plus additional amount for topping)
- 2 eggs
- 2 tablespoons milk
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 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.
- Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired.
- 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.
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I only made a half batch. I also didn't follow the instructions, I just through all the ingredients into a bowl and mixed it the best I could. Since I only made half a batch I only refrigerated it for 45 minuets. I was going to cut the dough into squirrels, but when I was done cutting I realised that the dough was kind of runny and my squirrels were all gone. I poured the cookie mush into a muffin tin and made sugar cookie muffins. They're okay muffins, I wouldn't make it again though.Replies 1
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 1/9/09.1Reply