Today takes us on a bit of a detour gentle readers, manly due to a long day at the “day job” and finding myself unable to muster the energy for the pie I’m still needing to bake. In my laziness, I wanted to pick something a bit easier… this took me to a vintage Girl Scout cookie recipe from 1922. The write-up can be found on the Girl Scout website.
Not too painful, right?
The recipe has some simple roots, especially if you’ve tackled basic spritz cookies. Otherwise known as my go-to Christmas cookie.//
Once the butter and sugar go in you start adding the wet ingredients (eggs, milk, flavoring- I did use almond instead of vanilla!). The results are decidedly… gross. We’re talking a sloppy, messy, lumpy dough. I have never seen a dough which looks quite this… bleh.
Luckily for me, this is the first recipe in a while which didn’t call for cup after cup of sifted flour. As a result, this wasn’t quite the arm workout.
The dry ingredients pulled the dough together well…
With the rest of the dry ingredients added, the dough was a bit more manageable. It was still really sticky, but it worked as a drop cookie.
With the lack of details on the recipe, I threw them in the oven at my go-to of 350 degrees (F). And since cook times vary (even bake to bake) in my poor little geriatric oven, I checked them every 5 minutes. They ended up coming out at roughly the 15 minute mark.
As you can see, some of them browned a bit much, but they were a deliciously soft cookie. They could decorate up really nicely (I went for a spartan look… it was late. Don’t judge me!). Anywhoo, they could lend themselves really well to some varied flavors, and they were devoured by my ever enthusiastic taste-testers. This is definitely a recipe I shall be coming back to in the coming months.
Stay tuned for more!