Homemade (Almost) Girl Scout Cookies

If you are like me, you love those Girl Scout cookies. If you are even more like me, you have to watch every dollar that escapes your pocket. In no way, shape or form am I suggesting that the Girl Scouts of America are not worthy of a little financial assistance. My mother, my daughter and I all donned those cute little acorn-shaped caps at one point, and we each carry fond memories of those times.

However, those delicious little cookies are not cheap and, well, I'm afraid I am. Perhaps once you learn that you can make homemade versions of Girl Scout cookies using ingredients you might already have on hand, you - like me - will decide you would rather make a tax-deductible donation to the Girl Scouts and make homemade cookies instead. These recipes will get you started.

Homemade Minty Thin Cookies

This just may be my favorite cookie recipe ever. I make them for an office Christmas cookie exchange and they were very well received. Not only are they delicious, they are easy to make in large batches, so you never have to run out of the chocolate-mint Girl Scout cookie flavor.

Ingredients:

12 ounces chocolate (melting blocks work well, but so do chocolate chips)
48 buttery crackers (such as Ritz)
¼ teaspoon peppermint extract

Directions:

Melt the chocolate in a microwave safe bowl in the microwave. Set the microwave to medium power and heat the chocolate in 15-30 second increments, stirring each time. When the chocolate is completely melted, stir in the peppermint extract. Dip each cracker into the chocolate on both sides and set on a cookie sheet covered with wax paper. Allow the chocolate to harden and indulge!

Homemade Some Moa's

Who can resist all that chewy, caramely, chocolaty coconutty goodness? These Girl Scout cookie wannabes also take a shortcut approach.

Ingredients:

24 shortbread cookies (the dollar stores often carry some yummy ones)
6 Tablespoons butter or margarine
½ Cup sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
4 cups coconut, toasted
1 cup chocolate chips or pieces

Set the shortbread cookies inside a greased or lined muffin tin, one cookie per opening. Combine the butter or margarine, sugar and corn syrup in a pan. Stir continuously and heat over medium to boiling. Continue to boil while stirring for about three minutes, and then add the milk. Reduce heat to low and cook until thread stage (223-235 degrees Fahrenheit). Remove from heat, add vanilla and stir until creamy and shiny. Mix in coconut. Top cookies in tins with the mixture and allow to cool completely. Remove from tins, melt chocolate and drizzle on top of the cookies.