Girl Scout Cookies Shortbread

1/2 c  butter-flavored shortening
1 c  powdered sugar
1/2 t  vanilla
1/4 t  salt
2 T  egg (beaten)
1/2 t  baking soda
2 T  buttermilk
1 1/2 c  all-purpose flour (plus an extra 1/4 cup reserved for rolling)
1/8 t  baking powder

1.  In a large mixing bowl, cream together the shortening, sugar, vanilla, and salt with an electric mixer.
2.  Add the egg and beat mixture until it’s fluffy.  Add the baking soda and mix for about 20 seconds, then add the buttermilk and mix for an additional 30 seconds.  3.  In another bowl, combine the flour and baking powder.
4.  Pour dry ingredients into wet ingredients and mix well with an electric mixer until flour is incorporated.
5.  Roll the dough into a ball, cover it with plastic wrap and then chill it for 1 hour.  6.  Preheat oven to 325 degrees.
7. Roll dough out on a well-floured surface to 1/8-inch thick and punch out cookies with a 1 1/2 to 2-inch cutter (a medium-size spice bottle lid works well). Arrange cookies on an ungreased cookie sheet.
8.  Bake for 12-15 minutes or until golden brown.

Makes 60 cookies.

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Girl Scouts Thin Mints Cookie Recipe

3 10 oz. bags Nestle Mint Chocolate Morsels
6 Tablespoons shortening
108 chocolate wafers

1. Combine mint chocolate chips with shortening in a large microwave safe glass or ceramic bowl. Heat on 50% power for 2 minutes, stir (with a plastic or wooden spoon), then heat for an additional minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30 second intervals until smooth.
2. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper lined baking sheet. Refrigerate until firm. Makes 108 cookies.

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