• Pie Crust:
  • 1 cup flour
  • ¼ cup oat bran
  • 1/8 cup wheat germ
  • 1/8 cup wheat bran
  • 1/2 tsp.apple cider vinegar
  • 3 tsp. water
  • 1 egg yolk
  • ½ tsp. Salt
  • zest of 1 small lemon
  • ¾ cup butter
  • Filling:
  • 3/4 cup walnuts
  • 1/2 cup almonds
  • 1 roll of cookies
  • 1 tsp. Cardamom
  • 2 tsp. Cinnamon
  • 1 egg white
  • 1/3 cup honey
  • pan: 1.5 TBL butter, melted
  • drizzle with ¼ cup honey

Once again, it’s time for eating Girl Scouts’ cookies! When I see the cookies, the packages, the girls outside stores, so many memories come flooding back to me. I was a Brownie at age 5 and got my first badge in cooking and baking. We made beef stew and an apple pie at my friend Taryn’s house. Some of those girls remained my best friends all through elementary school and some beyond. I moved on to girl scouts when I was old enough and in 4th grade I crossed the bridge and became a Junior Girl Scout!

Seriously, some of my most fond childhood memories include my days in the troupe, camping, singing, cooking, crafting, and just socializing with my friends.

I am excited to participate in the Girl Scouts of Western Washington‘s annual food blogger competition again this year. They have asked us to invent new recipes using their cookies, so I’ve flexed my creative muscles and baked up the baklava themed, “Trefoils Pinwheel” cookie. The Trefoils girl scout cookies are truly the most classic, in my mind. It’s the flavor my mom preferred and always bought, so that cookie alone brings back memories of my childhood home, kitchen, and I think of my mom (who co-lead the troupe!). I decided to use these shortbread cookies in my invention this year. The end result; a sweet salty nutty buttery crispy crunchy spicy treat.

I made it into the top 5!
Please vote for me! voting page
You can vote one time only, by February 27th, 2014.

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Preheat oven to 400 degrees F.

Pie Crust:  Mix these ingredients together in an electric mixer or food processor beginning with flour and butter, then gradually adding other ingredients until it forms a ball of dough.

1 cup flour

¼ cup oat bran

1/8 cup wheat germ

1/8 cup wheat bran

(Side note: this can be made with 1 1/2 cups flour, if you want to skip the above added ingredients. With pure flour, this is a more smooth and lighter colored pinwheel)

1/2 tsp. apple cider vinegar

1 egg yolk  (I separated my egg before beginning this project)

½ tsp. Salt

zest of lemon

¾ cup butter

3 tsp. water

For the filling, mix these next ingredients together in a bowl.

¾ cup walnuts, roughly chopped into small chunks.

1/2  cup almonds pureed in food processor until very small.

1 roll of Trefoils shortbread Girl Scout Cookies, pulsed in food processor until broken up into even sized small bites.

1 tsp. Cardamom

2 tsp. Cinnamon

1 egg white

1/3 cup honey

Using a large glass baking dish, put 1 1/2 TBLS butter into pan and place in hot oven for 5 minutes. This will melt the butter. Remove from oven and tilt back and forth to evenly distribute butter along the bottom of the pan. Set aside.

Roll out the pie crust with a rolling pin as thin as you can get it. Spread the filling onto the crust evenly. Roll the whole thing up. (I coated my hands with olive oil to do this, but coconut oil also works, or flour…just something so that you don’t stick to the pie dough) Using hands, evenly roll this out a bit, as a tube and close the ends together. Using a sharp chef’s knife, slice this cookie roll into 1/2 inch thick pieces.

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Place pinwheel cookie roll-ups into the prepared pan with melted butter. Leave space between each circle, they should not be touching (I used my largest baking dish, the 11X15 inch size). Generously drizzle with honey, about another 1/4 cup total.


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Bake for 20 minutes in the middle of the oven, at 400 degrees F. Remove from oven. Let cool for 5 minutes. Remove from baking dish and place on a plate or platter or into a lidded container. Serve with another drizzle of honey and a helping of Trefoil cookie crumbs sprinkled over the top. Enjoy with a cup of coffee or tea any time of the day.

After these cool they should be stored at room temperature, covered or sealed. They will be good for one week (if they last that long before getting eaten!).

The crunchy chunks of shortbread cookie stand out with their unique sweet cream flavor. The nuts and spices blend nicely with everything. The slightly savory crust balances the whole thing. And who can resist the butter and honey combo? Yum!!

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Public cookie sales happen February 28-March 16! There is an awesome cookie locator, as well as an app, that tells you exactly where girls are selling cookies in your neighborhood! Girl Scouts of Western Washington’s pages are:  http://www.facebook.com/GirlScoutsWW and https://twitter.com/#!/GirlScoutsWW and their hash tag is: #GSCookieRecipe.

What’s your Girl Scout Cookie story?

Here are links to my recipe entries from the past:

Zesty Sunshine Bites

Do Si Dos Swirl Spread