It's Girl Scout Cookie Season! Support the Girl Scouts

Once again, we're reprinting this article, which we first published on March 3, 2012. Because it's always time to celebrate Girl Scouts.

Girl Scout Cookies are now available, and the Girl Scouts have a nifty app to show us where to buy our cookies this year. To find your local girl scout cookies, go here.

And, in the interests of historical accuracy, we found this early recipe from the origins of the Girl Scout cookies, and yes, Virginia, I made them, and they are delicious! Lots and lots of butter and sugar and not much else, so if you don’t feel like buying the cookies, here is the original you can use as a substitute. Just remember instead to donate money to the Girl Scouts. For the history of Girl Scout cookies go here.

An Early Girl Scout Cookie® Recipe

1 cup butter

1 cup sugar plus additional amount for topping (optional)

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.

Girl Scout Cookie Season is Here. Support the Girl Scouts!

 Once again, we're reprinting this article, which we first published on March 3, 2012. Because it's always time to celebrate Girl Scouts.

Girl Scout Cookies are now available and the Girl Scouts have a nifty app to show us where to buy our cookies this year. To find your local girl scout cookies, go here.

And, in the interests of historical accuracy, we found this early recipe from the origins of the Girl Scout cookies, and yes, Virginia, I made them, and they are delicious! Lots and lots of butter and sugar and not much else, so if you don’t feel like buying the cookies, here is the original you can use as a substitute. Just remember instead to donate money to the Girl Scouts. For the history of Girl Scout cookies go here.

An Early Girl Scout Cookie® Recipe

1 cup butter

1 cup sugar plus additional amount for topping (optional)

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.

It's Girl Scout Cookie Time!

 

Once again, we're reprinting this article, which we first published on March 3, 2012. Because it's always time to celebrate Girl Scouts.

Girl Scout Cookies are now available and the Girl Scouts have a nifty app to show us where to buy our cookies this year. To find your local girl scout cookies, go here.

And, in the interests of historical accuracy, we found this early recipe from the origins of the girl scout cookies, and yes, Virginia, I made them, and they are delicious! Lots and lots of butter and sugar and not much else, so if you don’t feel like buying the cookies, here is the original you can use as a substitute. Just remember instead to donate money to the Girl Scouts. For the history of Girl Scout cookies go here.

An Early Girl Scout Cookie® Recipe
1 cup butter

1 cup sugar plus additional amount for topping (optional)

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.

It's Girl Scout Cookie Time

We're reprinting this article, which we first published on March 3, 2012, as part of our year-long celebration of 20 years of the Parents' Coalition.

Girl Scout Cookies are now available and the Girl Scouts have a nifty app to show us where to buy our cookies this year. To find your local girl scout cookies, go here.

And, in the interests of historical accuracy, we found this early recipe from the origins of the girl scout cookies, and yes, Virginia, I made them, and they are delicious! Lots and lots of butter and sugar and not much else, so if you don’t feel like buying the cookies, here is the original you can use as a substitute. Just remember instead to donate money to the Girl Scouts. For the history of Girl Scout cookies go here.

An Early Girl Scout Cookie® Recipe
1 cup butter

1 cup sugar plus additional amount for topping (optional)

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.

It's Girl Scout Cookie Time!

Girl Scout Cookies are now available and the Girl Scouts have a nifty app to show us where to buy our cookies this year. To find your local girl scout cookies, go here.

And, in the interests of historical accuracy, we found this early recipe from the origins of the girl scout cookies, and yes, Virginia, I made them, and they are delicious! Lots and lots of butter and sugar and not much else, so if you don’t feel like buying the cookies, here is the original you can use as a substitute. Just remember instead to donate money to the Girl Scouts. For the history of Girl Scout cookies go here.

An Early Girl Scout Cookie® Recipe
1 cup butter

1 cup sugar plus additional amount for topping (optional)

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.