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Girl Scout Cookies Lemon Pastry Cremes Reduced Fat

By Todd Wilbur


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How can you resist the cute little girls in those adorable green outfits—and a change machine around their waists? If you can't, then a least it's good to know that less than one-third of the sales price of each box of Girl Scout Cookies goes to the manufacturer. That's much less than the wholesale price food retailers pay for similar products. Most of the money raised from each sale goes to support the Girl Scouts. But how do we get our Girl Scout Cookie fix during the off-season when the cookies aren't being sold? That's when we can turn to a clone recipe such as this one for the reduced-fat cookie with the lemony tang. Included here is the custom Top Secret Recipes technique for making a delicious filling that's entirely fat-free.

Nutrition Facts
Serving size–3 cookies
Total servings–14
Calories per serving–150
Fat per serving–4.5g

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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  • 1/2 teaspoon lemon extract
  • 1/4 cup egg substitute
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 1/3 cup granulated sugar
  • 3/4 teaspoon baking soda
  • 1/3 cup plus 1 tablespoon buttermilk (1% fat)
  • 3 cups all-purpoase flour (plus about 1/4 cup reserved for rolling the dough)
Glaze
  • 1/2 cup powdered sugar
  • 2 1/2 teaspoons water
Filling
  • 1 cup granulated sugar
  • 1/4 cup very hot water
  • 1/4 teaspoon lemon extract
  • 1/8 teaspoon salt
  • 2 drops yellow food coloring
  • 1 cup sifted powdered sugar
  • Do This
    • Restaurant/Brand
      Girl Scout Cookies
    • Instructions

      1. To make the cookies, cream together the first 7 ingredients (shortening through baking soda) in a large bowl with an electric mixer. Add the buttermilk and mix until incorporated.

      2. Add the 3 cups of flour to the wet mixture, 1 cup at a time. Use your hands to form the dough into a ball, then cover it with plastic wrap and chill for 1 hour.

      3. Preheat oven to 325 degrees F.

      4. Roll the dough out onto a lightly floured surface to about 1/16 inch thick. Punch out cookies with a 1 1/2-inch cutter and arrange them on an ungreased cookie sheet. Bake for 8 to 12 minutes or until just turning light brown around the edges. Turn the pan around halfway through cooking time to help the cookies bake evenly.

      5. As the cookies bake, prepare the glaze by combining powdered sugar and water in a small bowl. Mix until smooth. Cover and set aside.

      6. When the cookies have cooled, dip a brush in the glaze, wipe off excess, and brush a very, very light coating of the glaze over the top of each cookie.

      7. Prepare the filling by combining the granulated sugar, hot water, lemon extract, salt, and yellow food coloring in a microwave-safe medium bowl (glass or ceramic works the best). Stir the mixture for at least 30 seconds to begin dissolving the sugar.

      8. Cover the bowl with plastic wrap, and then microwave the mixture for 2 minutes at 50% power. Remove the mixture from the microwave and stir very gently to help dissolve the sugar crystals around the sides and bottom of the bowl. Cover the bowl again, then microwave mixture at full power for 2 more minutes. Remove the bowl from the microwave. Poke holes in the plastic wrap to let the steam escape. Let mixture cool for 15 minutes. Do not let mixture sit longer than this or a hardened skin may develop and new sugar crystals may form.

      9. After the mixture has cooled for 15 minutes, stir it again very gently to dissolve any additional crystals that may have formed and then add 1 cup powdered sugar. Stir very gently to incorporate the sugar until the mixture is smooth. Cover mixture again and let it cool until it can be handled.

      10. When the filling mixture has cooled roll out 1/2-inch balls and flatten them between two cookies, with the frosted sides facing out. Repeat for the remaining filling cookies.

      Makes 42 sandwich cookies.

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