New Castle News

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March 15, 2014

Culinary Conversation: Add Girl Scout cookies to your recipes

NEW CASTLE — Usually, this time of year, I have a secret stash in my freezer.

It doesn’t usually remain a secret for long, though.

But when the Girl Scout cookie shipments started arriving, this house had no deliveries. With all the kids in this neighborhood, there isn’t one Girl Scout among them. And I’m sad.

I definitely didn’t follow the Girl Scouts motto of being prepared.

Hopefully, you were lucky enough to stock up on boxfuls of the Samoas or do-si-dos.

What is the most popular Girl Scout cookie?

If you said thin mints, you are correct.

On the official Girl Scout cookie page, I learned that thin mints lead the pack by 25 percent.

I was always torn between that variety and the trefoils, which is the official name for shortbread cookies.

Now, there are so many more choices including cranberry citrus crisps, dulce de leche, lemonade and gluten-free chocolate chip shortbread.

If, for some reason, you are tired of just eating them out of the box — and how can that be possible? — today we include some recipes for using them in other ways.

The shortbread cookies make the perfect base for a lemon cheesecake. If you like, add strawberries for garnish. A photo I saw for the peanut butter icebox dessert looks sinfully decadent and the grasshopper pie uses thin mints.

You can duplicate those and the Tagalongs in your own kitchen.

Tell us your favorite Girl Scout cookie and why you like it. While you’re at it, share ways you have discovered to use the cookies.

You’ll earn an extra honorary badge if you share any recipes with Culinary Conversation.

Lemon Shortbread Cheesecake

  • 7 ounces shortbread cookies
  • 2 tablespoons plus 1 teaspoon finely grated fresh lemon zest (from about 3 lemons,) divided
  • 1 cup sugar, divided
  • 12 ounces fresh, mild goat cheese
  • 10 ounces cream cheese
  • 1 1/2 tablespoons fresh lemon juice, divided
  • 1 teaspoon finely grated fresh orange zest
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 2 eggs
  • 8 to 10 medium strawberries (optional)

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