Traditional shortbread cookies.
1 qt. sherbet, frozen yogurt, or ice cream, softened
Shortbread Girl Scout cookies (2 per sandwich)
1 empty 6-oz. juice can
Fill juice can with softened sherbet, frozen yogurt, or ice cream and refreeze.
Remove the end of the juice can. Push frozen sherbet, yogurt, or ice cream out and slice into ¼-inch rounds.
Sandwich each slice between two Shortbread Girl Scout cookies.
Store in freezer.
SHORTBREAD CREAM SOUP
2 Shortbread Girl Scout cookies
1 scoop of ice cream (any kind)
½ c. milk (add more milk if you like)
Put 1 scoop of ice cream in a bowl; add milk.
Crumble Shortbread Girl Scout cookies on top and mix it up.
Shortbread Cookie Pops
- 18 Trefoil Girl Scout Cookies (or your favorite cookies)
- 9 pieces of Caramel Candies
- 9 Lollipop Sticks
- 6 tablespoons of Candy Decorations
- 6 ounces of Vanilla Candy Coating (about 3 squares of Almond Bark)
- For the Cookies and Caramel: On a large plate, lay 9 cookies front side down so that the flat part of the cookie is facing up. Set aside the remaining 9 cookies. Then unwrap each of the caramel candies and set one on top of each cookie on the plate. Try to put the caramel right in the middle of the cookie.
- Next, transfer about 3 or 4 of the cookies with the caramel candy on them to a smaller plate that can go in the microwave. Heat the caramel (along with the cookie it’s sitting on) for about 20 seconds in the microwave. The idea is to heat the caramel just enough so it’s soft to the touch but not runny. Remove from the microwave and poke a lollipop stick in the middle of the caramel.
- Poke the lollipop stick into one of the sides of the caramel rather than through the top of the caramel. Then, take one of the remaining cookies that was previously set aside and lay it on top of the warm caramel with the decorative side of the cookie up. Next gently push the top cookie down to make a “caramel sandwich cookie”. Make sure that the caramel is warm enough so that both cookies are sticking to it. Repeat this process for the remaining cookies.
- For the Candy Coating: Add the candy coating to a small bowl that can go in the microwave. Heat the candy coating in the microwave for 30 second bursts until it’s melted, making sure to stir after each 30 second interval. Once the candy coating is melted, dip the cookies in it making sure the entire cookie is covered. Hold the cookie by the stick upside down over the candy coating bowl so that the excess coating drips off. Next, dip the coated cookie pop in your favorite candy topping. Use your fingers or a spoon to put the candy toppings all around the candy coating so the cookie pop is completely covered with candies.
- Then carefully put the cookie pop stick side down in a small drinking glass or mug to let the candy coating cool and set. Serve after the candy coating is set (about 15 minutes).
Girl Scout Brown Betty
- 2 boxes of Shortbreads Girl Scout cookies, made into crumbs
- 2 medium apples, peeled cored and sliced
- 2 cans of sliced peaches
- 1.5 cups of brown sugar
- 1 orange, juiced
- 2 tsp cinnamon
- 2 tsp vanilla
- 1/2 cup butter, melted
- Preheat oven to 350 degrees.
- Mix melted butter with cookie crumbs, set aside.
- In a small bowl combine sugar, orange juice, cinnamon, and vanilla; mix with sliced apples and peaches.
- Grease an 8×11 baking dish put in half the apple and peach mixture.
- Top that with half the cookie butter mixture, repeat to make another layer.
- Bake for 30 minutes.
Shortbread Cheesecake Cups
- 1 box of Shortbread Girl Scout Cookies
- Instant cheesecake pudding mix (check the box for extra ingredients)
- 12 oz. Cream cheese (softened)
- Chocolate syrup
- Crush half box of Shortbreads.
- Mix softened cream cheese and cheesecake pudding until smooth.
- Layer crushed cookies and cheesecake pudding in a cup and repeat layering of ingredients.
- Garnish with strawberries (or your favorite berries) and 2 full Shortbread cookies.
- Drizzle with chocolate syrup.