Juliette Gordan Low established the Girl Scouts in 1912. By 1917 cookie sales were being used as a fundraiser for troop activities. In July 1922, American Girl magazine, published by Girl Scout national headquarters, included the following recipe for shortbread cookies, suggesting to the girls that they could produce these cookies for 26 to 36 cents for 6 to 7 dozen cookies and to sell the cookies for 25 to 30 cents per dozen as a fundraising activity. The recipe was supplied by Florence E Neil, a council director in Chicago.
The "First" Girl Scout Cookies:
Trefoils
1c butter
1c sugar (plus additional for optional topping)
2 eggs
2 tbsp milk
1 tsp vanilla
2 c flour
1 tsp salt
2 tsp baking powder
Cream the butter and cup of sugar, add well-beaten eggs, then milk, vanilla, flour, salt and baking powder. Refrigerate for at least an hour. Roll dough, cut into trefoil shapes, and spring suger on top if desired. Bake in a quick oven (375 degrees) for approximately 8 to 10 minutes or until edges begin to brown. Makes 6 to 7 dozen cookies.
I laugh when I read this, and wonder what a "quick" oven is - I am pretty sure it's not a microwave - it must be time for a call to my grandma.
If you are "Jonsing" and need a quick GS cookie fix, this might do it, so try out the recipe. But the true fix for craving GS cookies - especially our more modern Samoas, Thin Mints, and Tagalongs - is to order some of your very own through your local Girl Scouts.
And, do it fast! This is the last week we're taking orders.
