Seasonal. Local. Girl Scout Cookies®.
God knows where Girl Scout Cookies® are made or what’s in them, but who cares? Eating them may not be good for you, but if buying the cookies helps millions of cute little girls, eating them is not just allowed, it’s an obligation.
José Andrés: citrus gelatin with fresh fruit and Dulce de Leche cookies
Michael Englund: Samoas Coconut Cream Cookie.
Jason Koppinger: Thin Mint and Macadamia Nut Roulade.
Brian Malarkey: Coconut Macaroons Served on Vanilla Bean Ice Cream.
Rebecca Masson: Girl Scouts Lemonade Shortbread Balls
Doug Morris: White Chocolate and Pink Grapefruit tart using Girl Scouts Shortbread Cookies (scroll down).
Paradise Grill (Del Mar, California): Paradise Samoas Girl Scout Cookie Sundae.
James Woodfork: Coconut Caramel Strudel using Caramel deLites, Chocolate Eclairs using Thanks-A-Lots; Almond Fudge with Thin Mint Crust using Thin Mints; Strawberry Cream Shortbread using Shortbread; Cinnamon Biscotti using Daisy Go Rounds; Lemon Bars using Lemonades; Chocolate Peanut Butter Brownies using Peanut Butter Patties; and Peanut Butter Milkshake using Peanut Butter Sandwich.
“Chefs take Girl Scout cookies to new culinary heights,” Sylvia Rector, Detroit Free Press.
“Girl Scouts Go Gourmet,” San Diego Restaurant Week.
“Beverly Hills Grill chef aims for simple delights with his Girl Scout cookie creation,” Robin Ruehlen and Heidi Roman, C & G News.
“Girl Scout Cookies Gone Wild!” NBC-TV Connecticut
“Versatile Girl Scout Cookies used in chicken, catfish recipes,” Lydia Seabol, Tuscaloosa News.
“Girl Scout cookies inspire chefs’ desserts for charity,” Ryan Franklin, College Heights Herald.
Image (Cooking with Cookies) by Mike Licht. Trefoil design and logo are registered trademarks of Girl Scouts of the USA and are used here to prevent confusion with Little Debbie, Virginia Dare, Mary Janes, Fannie Farmer, and Laura Secord. We received no promotional consideration from the Girl Scouts, not even a single lousy box of Samoas®.
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