February 26, 2001
Girl Scout cookie sale - through March 11
Recipes by Kathy Casey
Thin Mint Double Chocolate Napoleons
8 oz. white chocolate, chopped
2 Tbsp. butter
1/4 c. heavy cream
1/4 tsp. mint extract
2 Tbsp. sour cream
1 box Girl Scout Thin Mint Cookies
Melt chocolate and butter in a double boiler, stirring often. (Note: white chocolate melts at a low temp, so don't get double boiler too hot.) When chocolate starts to melt, remove from double boiler and stir to finish melting.
In a small pan, bring heavy cream to a simmer then add melted chocolate mixture. Stir until slightly cooled. Stir in mint extract and sour cream
Refrigerate until thoroughly chilled.
Lay out 12 cookies; top with half of mixture.
Top each with another cookie, then top with remaining mixture. Top that with remaining cookies.
Place in a covered container and refrigerate until ready to serve.
Garnish with fresh mint if desired.
Old-Fashioned Shortbread Ice Cream Sandwiches
1 box Girl Scout Trefoil Old- Fashioned Shortbread Cookies
2-1/2 c. of your favorite high quality ice cream
Shaved dark chocolate (as needed)
Chopped toasted nuts (as needed)
Lay out half of the package of cookies. Top each one with a small ball/scoop of ice cream (approx. 2 Tbsp. each). Top each cookie with another cookie then press together to create "sandwiches."
Make sure ice cream is poking out of edges a little. Put the shaved chocolate and nuts on small plates and roll the sandwich edges in it. Place in airtight container in the freezer immediately.
Repeat the above steps until all sandwiches are made.