A Twist on Girl Scout Cookies



Imagine you are a 7-year-old girl, and are chomping at the bit to participate in your troop’s yearly Girl Scout Cookie sales. Now, imagine that you have severe allergies and cannot eat – not even a taste – a single cookie you sell.

 

If you are one of the 12 million Americans who suffer from food allergies, you, too, can create great cookies – inspired by these seasonal favorites – using store-bought mixes in your own home kitchen, but without the nuts, glutens and eggs that are allergy culprits.

 

“Trefoils”

Simple shortbread cookies. Yields 60 cookies.

 

  • 1/2 cup butter, melted
  • 1 (15-ounce) package gluten-free pantry cake & cookie mix
  • 1 teaspoon vanilla
  • 1/4 cup milk (or soy milk)

 

Combine butter, cookie mix, vanilla and milk in a large mixing bowl. Stir well with a fork until dough forms. Roll dough out 1/4-inch thick between two pieces of parchment paper. Use a very small cookie-cutter (or an empty film canister) to press out circles. Place circles on a parchment-lined cookie sheet. Use the blunt end of a wooden skewer to poke some holes in each cookie. Bake for 8-14 minutes in a 350° oven. Let sit for a few minutes before removing from sheet.

 

“Thin Mints”

Mint chocolate wafer cookies dipped in chocolate. Yields 36 cookies.

 

For wafer:

  •  1/4 cup butter, melted
  • 1 (16-ounce) package gluten-free brownie or chocolate cake mix
  • 5 tablespoons milk (or soy milk)
  • 1/4 teaspoon mint extract

 

For chocolate coating:

  • 2 cups semi-sweet chocolate chips
  • 1/4 cup butter
  • 1/4 teaspoon mint extract
  • 1-3 tablespoons water

 

For wafer, combine butter, brownie or cake mix, milk and mint extract in a large mixing bowl. Stir with a fork until a ball of dough forms; it will be quite crumbly. Roll dough out 1/4-inch thick between two pieces of parchment paper. Use a 1 1/2 inch cookie cutter (or the lid from a spice container) to cut out circles of dough. Place circles on a parchment-lined cookie sheet. Use the blunt end of a skewer to poke 5 holes in each cookie. Bake at 350° for 8-12 minutes. Remove from oven and let rest on cookie sheet for a few minutes before transferring to a cooling rack.

 

In the meantime, combine chocolate chips, butter, mint extract and 1 tablespoon of water. Melt in a double-boiler or in a slow cooker. Stir well and drop in cooled wafers one at a time, and ladle chocolate over the top. Lift coated cookie out with a fork, and chill in the refrigerator until set. If your chocolate begins to harden, reheat as needed, and add a bit more water.

 

“Lemon Chalets”

Lemon sandwich cookies. Yields 30 cookies.

 

  • 1/2 cup butter, melted
  • 1 (15-ounce) package gluten-free pantry cake & cookie mix
  • 1 (3.4-ounce) package instant lemon pudding mix
  • 1/4 cup milk (or soy milk)
  • 1/2 cup prepared lemon frosting (read labels carefully; some brands list wheat starch instead of corn starch)

 

Combine butter, cookie mix, pudding mix and milk in a large mixing bowl. Stir well with a fork until dough forms. Roll dough out 1/4-inch thick between two pieces of parchment paper. Use a very small cookie-cutter (or an empty film canister) to press out circles. Place circles on a parchment-lined cookie sheet. Use the blunt end of a wooden skewer to poke some holes in each cookie. Bake for 8-14 minutes in a 350° oven. Let cookies sit for a few minutes before removing from sheet. When cool, spread a thin layer of frosting on half of the cookies, then top with remaining cookies to create sandwiches.

 

Stephanie O’Dea is the author of Totally Together: An Organizational Journal for the Busy Household. Read her blog at totallytogetherjournal.com.
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