Girl Scout Cookie Clones
Apr 30, 2013 13:56:29 GMT -5
Post by PurplePuppy on Apr 30, 2013 13:56:29 GMT -5
Homemade Girl Scout Cookies: Samoas
2 sticks (1 cup) unsalted butter at room temperature
1 cup superfine sugar (or granulated)
1 large egg
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
3 cups unbleached, all-purpose flour
Dipping Caramel (recipe follows)
1 cup unsweetened shredded coconut (available at health food stores)
12 ounces of chocolate chips
1. In the bowl of an electric mixer fitted with the paddle attachment,
cream together butter and sugar. Beat until light and fluffy. Add in egg
and beat until well incorporated, scraping down the bowl, if necessary.
Add in vanilla. Beat until smooth. With mixer on low, add in salt and
flour. Mix until completely incorporated and dough is uniform. Pull
dough together and shape into a cylinder with a diameter of about 2 1/2
inches. Wrap in parchment paper and freeze for at least 25 minutes.
2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and
place on baking sheets, about an inch apart. Once you have made 30
cookies, wrap up the cookie dough, freeze, and save for another time.
Use a tiny circle shaped cookie cutter or a large round cake decorating
tip to cut a hole in the center of each disk. Refrigerate for an
additional 10 minutes. Bake for 8 minutes, or until crisp. Let cool
completely.
3. Add coconut into the caramel. Warm the caramel in the microwave for
about 10 seconds if necessary. Take cooled cookies and gently dip them
completely in the caramel. Place on a parchment paper lined baking
sheet. Freeze until set, about 5 minutes.
4. Melt chocolate in a microwave safe bowl in 30 second intervals,
stirring well after each interval, until fully melted. Place the caramel
coated cookies in the chocolate. Use a fork to pull them out of the
chocolate and place them on a parchment line cookie sheet. Use the
chocolate still on the fork to drizzle stripes over the top of the
cookies. Refrigerate until set.
Dipping Caramel
1 1/2 cups granulated sugar)
4 tablespoons corn syrup
6 tablespoons water
pinch of salt
6 tablespoons butter
6 tablespoons heavy cream* (DO NOT use plain whipping cream)
1 1/2 teaspoons pure vanilla extract
1. In a heavy bottomed saucepan with high sides, combine sugar, corn
syrup, water, and salt. Whisk until combined, and set over medium-low
heat. Swirl the pan every now and then to help distribute the heat. Use
can use a pastry brush dipped in water to brush the sugar crystals down
the sides of the saucepan. When the sugar dissolves completely, raise
the heat to medium. When it comes to a boil, watch very carefully for
the bubbles to become more viscous (this means that the water has
evaporated and that it is ready to go through the candy stages). As it
is bubbling away, you want it to turn a deep amber color. When it does,
remove the heat and, working quickly, use the spoon to scoop up a small
amount of the candy and drop it into the small glass of water. If the
blob turns hard like lollipop, then it is ready. If the blob is still
soft, put the pan back on the heat. Keep testing until the candy is
hard. Remove from heat.
2. Whisk in butter, 6 tablespoons of cream, and vanilla (Careful here,
as the mixture should bubble violently for about 10 seconds). If the
caramel isn’t smooth right away, return the pan to low heat and whisk
until smooth.
2 sticks (1 cup) unsalted butter at room temperature
1 cup superfine sugar (or granulated)
1 large egg
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
3 cups unbleached, all-purpose flour
Dipping Caramel (recipe follows)
1 cup unsweetened shredded coconut (available at health food stores)
12 ounces of chocolate chips
1. In the bowl of an electric mixer fitted with the paddle attachment,
cream together butter and sugar. Beat until light and fluffy. Add in egg
and beat until well incorporated, scraping down the bowl, if necessary.
Add in vanilla. Beat until smooth. With mixer on low, add in salt and
flour. Mix until completely incorporated and dough is uniform. Pull
dough together and shape into a cylinder with a diameter of about 2 1/2
inches. Wrap in parchment paper and freeze for at least 25 minutes.
2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and
place on baking sheets, about an inch apart. Once you have made 30
cookies, wrap up the cookie dough, freeze, and save for another time.
Use a tiny circle shaped cookie cutter or a large round cake decorating
tip to cut a hole in the center of each disk. Refrigerate for an
additional 10 minutes. Bake for 8 minutes, or until crisp. Let cool
completely.
3. Add coconut into the caramel. Warm the caramel in the microwave for
about 10 seconds if necessary. Take cooled cookies and gently dip them
completely in the caramel. Place on a parchment paper lined baking
sheet. Freeze until set, about 5 minutes.
4. Melt chocolate in a microwave safe bowl in 30 second intervals,
stirring well after each interval, until fully melted. Place the caramel
coated cookies in the chocolate. Use a fork to pull them out of the
chocolate and place them on a parchment line cookie sheet. Use the
chocolate still on the fork to drizzle stripes over the top of the
cookies. Refrigerate until set.
Dipping Caramel
1 1/2 cups granulated sugar)
4 tablespoons corn syrup
6 tablespoons water
pinch of salt
6 tablespoons butter
6 tablespoons heavy cream* (DO NOT use plain whipping cream)
1 1/2 teaspoons pure vanilla extract
1. In a heavy bottomed saucepan with high sides, combine sugar, corn
syrup, water, and salt. Whisk until combined, and set over medium-low
heat. Swirl the pan every now and then to help distribute the heat. Use
can use a pastry brush dipped in water to brush the sugar crystals down
the sides of the saucepan. When the sugar dissolves completely, raise
the heat to medium. When it comes to a boil, watch very carefully for
the bubbles to become more viscous (this means that the water has
evaporated and that it is ready to go through the candy stages). As it
is bubbling away, you want it to turn a deep amber color. When it does,
remove the heat and, working quickly, use the spoon to scoop up a small
amount of the candy and drop it into the small glass of water. If the
blob turns hard like lollipop, then it is ready. If the blob is still
soft, put the pan back on the heat. Keep testing until the candy is
hard. Remove from heat.
2. Whisk in butter, 6 tablespoons of cream, and vanilla (Careful here,
as the mixture should bubble violently for about 10 seconds). If the
caramel isn’t smooth right away, return the pan to low heat and whisk
until smooth.