Dear Girl Scouts of America:
We need to talk.
For quite some time, I’ve wondered why you never ask me to buy your cookies.
I mean, you’re obviously motivated young ladies. You know how to make fire with two sticks and all that.
And hellooo, I’m totally your target customer. All the signs are there–I have a dessert blog, a child who loves cookies, and the most damning evidence of all:
I’ve got a fat roll. And a person doesn’t get one of those from NOT eating cookies, I can tell you that much.
Every year I wait to be approached about purchasing cookies, only to find myself cookie-less, driving by Walmart in the hopes you might have a table set up outside.
It’s very sad.
A few weeks ago in a moment of panic, I posted a frantic plea on my Facebook wall and a very kind person offered to sell me cookies.
It was not my proudest moment, but neither are most of my moments.
I’ve got my cookies. That’s all that matters.
But you should know, that I don’t deserve to resort to begging for cookies. I was almost a Girl Scout myself.
Of course, once I realized that I would be required to wear a button-down shirt and a vest and do outdoorsey stuff, I decided it wasn’t for me. But I’d be lying if I said I didn’t regret my decision once I saw the movie Troop Beverly Hills.
So…I guess that’s about it. I really like your cookies, I’m sorry I was never a Girl Scout (if only the uniform included a tutu or something pink), and I hope we can move past it.
In the meantime, I have created my own cookie recipe so I can enjoy your tasty treats year round.
See ya next year (or WILL I??)
Cookbook Queen aka the Woman Who Pointed Out Her Fat Roll on the Internet OMG What Did I Just Do
(click here for printable recipe)
2 cold sticks salted butter, cut into small pieces
2 1/2 cups flour
1/2 cup sugar
1 large egg
1/2 cup peanut butter
Chocolate almond bark, or chocolate candy melts
Preheat oven to 300 and line cookie sheets with parchment paper.
In a large bowl, mix the flour and sugar together. Using your hands OR a food processor, cut in the butter until the ingredients are well mixed and can hold together. Using a hand mixer (or your food processor if that’s what your mixture is in) mix in the egg until a soft dough forms.
Roll the dough into 1 inch balls and place on parchment lined baking sheets, about an inch apart. Flatten to about 1/8-1/4 inch thick with the bottom of a glass dipped in flour. Bake for 15-20 minutes or until edges are golden.
Once cookies are cool, spread a dab of peanut butter on the top of each. Melt your chocolate according to package directions and using a set of tongs (if we’re being honest here, I used my hands–not the best idea but whatevs), dip cookies peanut butter side down, then place right side up on wax paper to harden.
If you want to speed up the hardening process, place them in the refrigerator.
**makes about 4 dozen cookies
Of course, these cookies aren’t IDENTICAL to Girl Scout Tagalongs, but they are pretty darn close and very, very good.
Have a happy Wednesday and thanks for stopping by!!
P.S. Stop judging my fat roll.