#13 Thin Mint Cookies

If there’s one thing that the Girl Scouts know how to do (and let’s be honest…they know how to do a heck of a lot) it’s how to sell cookies.  Holy deliciousness they are good.  And it’s pretty darn hard to resist those cute little girls in pig tails and braids asking in their sweet voices if you’d like to buy some cookies.  This year I got roped into buying a box of cookies by a sweet little girl with freckles, big eyes, and a vest covered in patches, and I can’t even eat them.  I’d like to meet the person who could say no to that.

Starting all the way back in 1912, the Girl Scouts aim was to help teach values like honesty, fairness, courage, compassion, character, sisterhood, confidence, and citizenship.  I love that this program teaches the very things that make people good.  The very things that set us apart from others.  And I love that it’s a retro, old school program that is still going strong today!  Here’s a few little tidbits to store away in your brain for your next conversation about how incredibly addicting Girl Scout cookies are.

♥ The first Girl Scout cookies, sold in 1917, were baked by girls at home with assistance from their moms.

♥ During World War II cookies sales were suspended due to a shortage of ingredients.  The Girl Scouts sold calendars instead of cookies during those year.

♥ The top selling cookies are Thin Mints.  Almost 2 million Thin Mints are produced each day in an oven as long as a football field.

♥ Each year 200 million boxes of Girl Scout cookies are sold.

♥ When approached, over 80% of people will buy Girl Scout cookies.*

These were really fun to make!

Thin Mint Cookies (recipe courtesy of Sugar and Charm)

Makes: Lots!

Dough:

1 boxed fudge cake mix

3 Tbsp shortening, melted

1/2 cup cake flour

1 egg

3 Tbsp water

Chocolate Peppermint Coating:

3-12 oz. bags of semi-sweet chocolate chips

3/4 tsp peppermint extract

6 Tbsp shortening

  • Combine all dough ingredients in a large bowl, adding the water a little at a time until dough forms.
  • Cover and chill for two hours.
  • Preheat the oven to 350 degrees.
  • On a lightly floured surface, roll out half of the dough to just under 1/16 of an inch thick.  To cut the cookies, use a 1 1/2 inch biscuit cutter.
  • Arrange the cut rounds on a cookie sheet that is sprayed with a coating of non-stick spray.  Bake for 10 minutes and then let the cookies cool completely before dipping.
  • Melt the chocolate chips, shortening, and peppermint extract over a double broiler or in the microwave until chocolate consistency is smooth.  Use a fork to dip each wafer in and place on a parchment lined baking sheet.  Refrigerate until firm.

What I love about these famous cookies:  Crazy easy to make, and you know most people are going to like them!

What I hate about these famous cookies:  I’m not cute enough to convince people to buy these from me.

*http://two-sisters-talking.com/food-trivia/girl-scout-cookie-trivia/

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3 thoughts on “#13 Thin Mint Cookies

  1. Joann Boswell (Whittaker) says:

    Annie – I’m loving your 30 day project! I can’t wait for my summer to begin so I can try some of them out. You are truly an inspiration. 🙂

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