Tip your hat to the Scouts
By Staff
Suzanne Langcuster
Recently we were given an article by Irene Lynn who was a Girl Scout leader from 1945 to 1949.
She told of stillavin her handbook, sash, badges, hat and scarf.
These are certainly special keepsakes. Irene wrote of the times her troop went hiking, did quilting and prepared cookies to sell.
In her day the Scouts made their own cookies.
When I was a teacher, Girl Scouts would sell me cookies every year.
When our children were at home, we had no trouble eating all those boxes of cookies, but when they left the nest we often had to freeze them. The cookies are always so good and fresh and the Scouts have a large assortment.
Everyone seems to enjoy them and you are helping a good organization when you purchase a box.
Irene Lynn also shared something else very special with us.
It is the original recipe for Girl Scout Cookies. Maybe you would like to give it a try.
1 cup butter, softened
1 c. sugar
2 eggs
2 T. milk
1 t. vanilla extract
2 and 1/2 c. flour
2 t. baking powder
In a large mixing bowl, cream butter and sugar. Add eggs and beat well. Add milk and vanilla and heat until fluffy. Combine flour and baking powder. Gradually add to creamed mixture and mix well.
Chill for 2 hours or overnight. When ready to bake, preheat oven to 350 degrees. Roll out dough 1/2 inch thick and cut with cookie cutter. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned.
This recipe reminds me of some tea cake recipes. This is a good basic cookie and may be iced with your favorite icing.
Thank you Girl Scouts for selling us good, fresh cookies every year and for being such good citizens.
We are so proud of you and wish you the best.
Suzanne Langcuster is a food columnist for the Franklin County Times.
