- 1 box of Trefoils Girl Scout Cookie
- 6 TBLs of butter
- 3 sprigs fresh Rosemary (about 3 TBLs chopped)
- 2 TBLs butter, softened
- 2/3 cup granulated white sugar
- 2 eggs
- 2 TBLs all purpose white flour
- 1/4 tsp salt
- 1/4 cup orange juice (juice of one orange)
- 1 1/2 tsp grated orange peel (peel from one orange)
- 1 tsp lemon juice
- 1 cup fat free milk
It’s the second annual Girl Scouts of Western Washington cookie recipe contest! (Read about the contest here.) They are looking for new recipes, using their cookies, that are original, creative, and delicious. I also participated last year. In my recipes, I am focusing on making things that young girl scouts could also make. I was a girl scout from age 5-11 and I fondly remember learning to cook together with my troupe. This year I am making a bar cookie with a fresh dose of rosemary for a savory kick and a burst of seasonal citrus. When I was a kid, my mom only bought us the Trefoils. They were our family girl scout cookie, so I chose to work with them this year. May I present to you the rosemary trefoil shortbread & orange custard bar…which I have named: Zesty Sunshine Bites!
In my food processor I put the gentle plastic blade and all the cookies from one box of Girl Scout Trefoils. I pureed them for about 1 minute, until they were broken into small chunks, (but not powdered completely). You may also crush the cookies by hand in a sealed bag, using a rolling pin. Next I added 6 Tablespoons of butter. Then I chopped rosemary blades from 3 small twigs that I cut from my planter in the backyard, and added those (about 3 TBLs). I turned it on to puree and allowed it to go until all the cookies where mixed in with the butter and rosemary bits and then I turned it off. Do not over mix. You may instead stir this by hand if you don’t have a food processor. (You can use dried rosemary if you want, in which case, you only need 1 1/2 teaspoons). I took this mixture and spread it evenly into a lightly oiled glass baking dish, size 10″ X 6″. Press it down firmly. Bake at 350 for 15 minutes.
While the crust was baking I used my Kitchen Aid mixer and blended 2 TBL butter with sugar until crumbly, then I added the eggs, flour, and salt and mixed it all for two minutes on medium until it was thickened. While this was going I squeezed the juice from one orange and used a zester to collect the needed peel. I poured the orange juice, peel, and lemon juice into the mixer and left it on while measuring the milk ,then poured that in. It all blended nicely together for one minute and then I turned it off.
When the timer went off, I took the crust out of the oven and lowered the temperature to 325 degrees. I poured the custard mixture over my rosemary shortbread crust and put it back into the oven and baked it all uncovered for 25 minutes longer. When it was done, I took it out of the oven and let it cool, before cutting into it. My Zesty Sunshine Bites are a soft layered bar cookie with a fantastic flavor of rosemary, citrus, and shortbread; blended for a fun new winter dessert!
Girls Scouts are on facebook.
Which girl scout cookie is your favorite and how many boxes will you be buying this year?