5
1 rating

Thanks-a-Lots

Victoria Barton

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

12
Servings
300
Calories Per Serving

Ingredients

For the shortbread cookies

  • 3/4 Cups unsalted butter, softened
  • 1/2 Cup plus 2 tablespoons granulated sugar
  • 1 Teaspoon vanilla extract
  • 1 3/4 Cup 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.

Nutritional Facts
Servings12
Calories Per Serving300
Total Fat17g27%
Sugar21gN/A
Saturated11g53%
Cholesterol31mg10%
Protein3g6%
Carbs36g12%
Vitamin A97µg11%
Vitamin D0.2µg0.1%
Vitamin E0.4mg2.1%
Vitamin K2µg3%
Calcium12mg1%
Fiber2g6%
Folate (food)8µgN/A
Folate equivalent (total)56µg14%
Folic acid28µgN/A
Iron1mg8%
Magnesium26mg7%
Monounsaturated5gN/A
Niacin (B3)1mg6%
Phosphorus48mg7%
Polyunsaturated0.7gN/A
Potassium93mg3%
Riboflavin (B2)0.1mg6.7%
Sodium28mg1%
Sugars, added21gN/A
Thiamin (B1)0.2mg10.3%
Trans0.5gN/A
Zinc0.4mg3%
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