Thanks-a-Lots Recipe


Nutrition

Cal/Serving: 300
Daily Value: 15%
Servings: 12

Low-Sodium
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat17g27%
Saturated11g53%
Trans0g0%
Carbs36g12%
Fiber2g6%
Sugars21g0%
Protein3g6%
Cholesterol31mg10%
Sodium17mg1%
Calcium12mg1%
Magnesium26mg7%
Potassium93mg3%
Iron1mg8%
Zinc0mg3%
Vitamin A355IU7%
Thiamin (B1)0mg10%
Riboflavin (B2)0mg7%
Niacin (B3)1mg6%
Vitamin B60mg1%
Folic Acid (B9)36µg9%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K2µg3%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Victoria Barton

These Girl Scout cookies are shortbread cookies with a layer of chocolate on the bottom. 

5
Ratings2

INGREDIENTS

For the shortbread cookies :

  • 3/4 cup unsalted butter, softened
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 Pinch of salt

For the chocolate dipping sauce :

  • 8 ounces semisweet chocolate, melted

DIRECTIONS

For the shortbread cookies :

In a medium bowl, use an electric mixer to cream butter and sugar until light and fluffy. Add vanilla, mix and scrape down the sides of the bowl. In a separate medium bowl, combine the flour and salt. With the mixer on low, begin adding the flour to butter mixture. Keep mixing until dough just comes together. Wrap dough into a disc and chill for at least 30 minutes in the refrigerator.

Preheat oven to 350 degrees.

Lightly flour a clean surface and roll dough out dough until 1/8 inch thick. Use a 2-inch round cookie cutter to form cookies.

Place cookies onto a parchment-lined baking sheet and chill in the refrigerator for 30 minutes. Bake cookies for 20 minutes or until the cookies begin to brown. Transfer cookies to a cooling rack.

For the chocolate dipping sauce :

Melt chocolate in the microwave or in a double-boiler. Dip one side of each cookie in the melted chocolate and place onto a parchment-lined baking sheet, chocolate side up. Allow chocolate to set, about 1 hour.

Recipe Details

Servings: 12
Cuisine: Dessert

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human