Homemade Girl Scout Cookies: Smooth Operator Tagalongs

Name: Thai Curry Coconut Udon Noodle Soup
Ingredients: 1/2 teaspoon vanilla extract; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1/2 cup granulated sugar; 1 tablespoon unsalted butter; 2 cups flour sifted; 1 cup (2 sticks) unsalted butter softened; 2 tablespoons milk or cream; 1 jar (16 ounces) peanut butter & co. smooth operator pe at room temperature; 3/4 cup confectioners' sugar sifted; 12 ounces good quality milk or semisweet chocolate coarsely chopped; 1. prepare the cookies. do not preheat the oven yet as youâ€™ll have to let the dough chill. in a medium bowl, sift together the flour and salt. set to the side for the moment.; 2. in the bowl of a stand mixer fitted with the paddl cream the butter and sugar until light and fluffy, 2-3 minutes on medium-high speed. pause to scrape down the sides of the bowl as needed. stir in the vanilla.; 3. add the flour mixture to the buttery mixture mixing on low and scraping down the sides of the bowl occasionally. the mixture will start out very crumbly but will begin to come together after a few moments.; 4. add the first tablespoon of milk or cream. you jus so you may not need the second tablespoon.; 5. form the dough into two logs about 1.5 inches in d and refrigerate for 2-3 hours, or until quite firm.; 6. near the end of your chilling period position two racks in the middle of your oven. preheat the oven to 350°f, and line two baking sheets with parchment paper.; 7. remove the dough from the refrigerator and slice into coins somewhere around 1/3 to 1/2 inch thick each.; 8. place the rounds of dough on the prepared cookie s leaving about an inch between cookies (they will spread a little bit, but not too much).; 9. bake for 10-12 minutes or until they have a dull finish on top and are just golden on the edges. they are supposed to be a fairly soft cookie.; 10. remove from oven and let cool for a minute or two use either your thumb or the back of a small spoon to make an indent in the center of the cookie. youâ€™re making a little well so that you can fit even more peanut butter filling inside. donâ€™t wait too long to do this, as the cookies will firm as they cool; 11. after a couple more minutes on the baking sheets transfer the cookies to wire racks and let cool completely. but donâ€™t clean up the baking sheets: you can use them again to chill the cookies in step 13.; 12. while the cookies cool you can prepare the filling. in the bowl of a stand mixer fitted with the paddle attachment, cream the smooth operator peanut butter and confectionersâ€™ sugar until smooth and combined. stir in the vanilla. the texture will be a little thicker than plain pe; 13. spoon about 1/2 tablespoon of the peanut butter on put them in the freezer for about 20 minutes. this will help the peanut butter topping firm, so that they are easier to coat in chocolate.; 14. prepare your chocolate topping. in the top of a do melt the chocolate and butter. once melted, stir to make sure itâ€™s totally combined.; 15. remove the cookies from the freezer one tray at a time, and dip them in the chocolate mixture. my method? plop the cookie, peanut butter side down, in the mixture. turn, and lift with a fork to let the excess chocolate drip off. you donâ€™t have to worry about total coverage on the bottom of t; 16. place the coated cookies back on the parchment-lin and let them set until the chocolate has firmed. depending on the humidity and temperature of your kitchen, this can take anywhere from 30 minutes to a couple of hours.; store these cookies in a single layer well wrapped, at room temperature for up to 3 days. do not freeze or refrigerate. make-ahead tip: the cookie dough can be made ahead. you can make the dough and store it in the refrigerator for up to 2 days, or in the freezer for up to 2 weeks. let thaw be

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Try this Homemade Girl Scout Cookies: Smooth Operator Tagalongs® recipe, or contribute your own.

Preparing Time: 30 minutes
Total Time: 30 minutes
Served Person: 30

vegetarian white meat free tree nut free contains gluten red meat free shellfish free contains dairy pescatarian

1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 tablespoon unsalted butter
2 cups flour sifted
1 cup (2 sticks) unsalted butter softened
2 tablespoons milk or cream
1 jar (16 ounces) peanut butter & co. smooth operator pe at room temperature
3/4 cup confectioners' sugar sifted
12 ounces good quality milk or semisweet chocolate coarsely chopped
1. prepare the cookies. do not preheat the oven yet as youâ€™ll have to let the dough chill. in a medium bowl, sift together the flour and salt. set to the side for the moment.
2. in the bowl of a stand mixer fitted with the paddl cream the butter and sugar until light and fluffy, 2-3 minutes on medium-high speed. pause to scrape down the sides of the bowl as needed. stir in the vanilla.
3. add the flour mixture to the buttery mixture mixing on low and scraping down the sides of the bowl occasionally. the mixture will start out very crumbly but will begin to come together after a few moments.
4. add the first tablespoon of milk or cream. you jus so you may not need the second tablespoon.
5. form the dough into two logs about 1.5 inches in d and refrigerate for 2-3 hours, or until quite firm.
6. near the end of your chilling period position two racks in the middle of your oven. preheat the oven to 350°f, and line two baking sheets with parchment paper.
7. remove the dough from the refrigerator and slice into coins somewhere around 1/3 to 1/2 inch thick each.
8. place the rounds of dough on the prepared cookie s leaving about an inch between cookies (they will spread a little bit, but not too much).
9. bake for 10-12 minutes or until they have a dull finish on top and are just golden on the edges. they are supposed to be a fairly soft cookie.
10. remove from oven and let cool for a minute or two use either your thumb or the back of a small spoon to make an indent in the center of the cookie. youâ€™re making a little well so that you can fit even more peanut butter filling inside. donâ€™t wait too long to do this, as the cookies will firm as they cool
11. after a couple more minutes on the baking sheets transfer the cookies to wire racks and let cool completely. but donâ€™t clean up the baking sheets: you can use them again to chill the cookies in step 13.
12. while the cookies cool you can prepare the filling. in the bowl of a stand mixer fitted with the paddle attachment, cream the smooth operator peanut butter and confectionersâ€™ sugar until smooth and combined. stir in the vanilla. the texture will be a little thicker than plain pe
13. spoon about 1/2 tablespoon of the peanut butter on put them in the freezer for about 20 minutes. this will help the peanut butter topping firm, so that they are easier to coat in chocolate.
14. prepare your chocolate topping. in the top of a do melt the chocolate and butter. once melted, stir to make sure itâ€™s totally combined.
15. remove the cookies from the freezer one tray at a time, and dip them in the chocolate mixture. my method? plop the cookie, peanut butter side down, in the mixture. turn, and lift with a fork to let the excess chocolate drip off. you donâ€™t have to worry about total coverage on the bottom of t
16. place the coated cookies back on the parchment-lin and let them set until the chocolate has firmed. depending on the humidity and temperature of your kitchen, this can take anywhere from 30 minutes to a couple of hours.
store these cookies in a single layer well wrapped, at room temperature for up to 3 days. do not freeze or refrigerate. make-ahead tip: the cookie dough can be made ahead. you can make the dough and store it in the refrigerator for up to 2 days, or in the freezer for up to 2 weeks. let thaw be

Carbohydrate 15.8011863194498 g
Cholesterol 3.50407041442985 mg
Fat 1.26505939158814 g
Fiber 0.000294444444444444 g
Protein 0.143095799821055 g
Saturated Fat 0.766916438707122 g
Serving Size 1 1 Serving (33g)
Sodium 3.52603808702166 mg
Sugar 15.8008918750054 g
Trans Fat 0.109313321577882 g
Calories 74 calories

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Homemade Girl Scout Cookies: Smooth Operator Tagalongs

Ingredients

Nutrition facts