I think I have only another day or so left in me for this Girl Scout cookie extravaganza. Funny how when you are told you can never have something again because it makes you sick, you crave it all the more. It’s almost as if you create this dreamworld in your mind of what said “off limit” food really tastes like…

I say this because for the past week I have been going crazy with this Girl Scout cookies series {my own “off limit” food}. The build-up and the memory of these cookies have a bigger impression in my mind than the actual experience itself. Don’t get me wrong–these recipes are delightful and should you choose to partake in the making of them, you will be quite pleased, absolutely. However, when you are forced to make all of the varieties that you remember of your past packed into one week, you realize…they are just cookies. I have leftovers galore sitting in my freezer now. Homemade Thin Mints still sit in my freezer! Did you hear me? That has never happened. I’m afraid I believe the luster has gone…

Homemade Do-Si-Do Cookies Recipe

Makes approx 24 cookie sandwiches

Gluten, egg, and dairy free

INGREDIENTS:

  • 1/3 c. brown rice flour
  • 1/3 c. sorghum flour
  • 1/3 potato starch
  • 1/4 arrowroot powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 c. vegan butter, room temp
  • 1/2 c. peanut butter
  • 1/4 c. brown sugar, packed
  • 1/2 c. powdered sugar
  • 1 1/2 tsp Ener-G egg replacer + 2 Tbs warm water, whisked til frothy
  • 1/2 tsp vanilla extract

DIRECTIONS:

  1. In a bowl, whisk together flours, baking powder, and salt.
  2. In a separate bowl, cream butter, peanut butter, and sugars with an electric mixer. Add egg replacer and vanilla and blend.
  3. Add flour mix into butter mix until well blended.
  4. Separate dought into 2 halves. Flatten and wrap each section with parchment paper. Chill for 2 hours or more.
  5. Preheat oven to 35o degrees.
  6. Roll out dough between 2 pieces of parchment paper until 1/4-1/2″ thick. Cut circles out of dough with a 2-2 1/2″ fondant cutter. Place on baking sheet.
  7. *Optional: Using a straw, cut a circle out from the center. Make 6 small cirle patterns with a toothpick around the middle circle.
  8. Bake for 12-15 minutes, or until brown along edges.
  9. Cool on baking sheet.

Peanut butter filling:

  • 1/3 c. peanut butter
  • 3 Tbs shortening
  • 1/3 c. powdered sugar

DIRECTIONS:

  1. With an electric mixer, blend peanut butter and shortening. Slowly add powdered sugar until light and fluffy.
  2. Scoop filling onto one sandwich, place another on top of the filling, gently press down, and allow to set.
  3. Best if eaten within a day or two. Refrigerate if desired.

Those damn Girl Scouts are so brilliant; they are like drug pushers that disappear 9 months out of the year, leaving you grasping onto the memory of what you remember it tasted like.

Maybe it’s the same with most things in life. We spend so much time wishing things were as they were in the past {especially when we are told we cannot go back there again} when the reality is that maybe it’s more about what we think we remember to be the truth that we build up in our heads. Maybe our memories are best to be kept in the past. So for now, I will enjoy the moment…And when I begin to crave Girl Scout cookies, I will pull up this post and remember that I still have cookies in my freezer.