- 1/2 cup Trefoils cookie crumbs
- 1/2 cup Darigold butter
- 1 1/4 cup flour
- 1/4 tsp. salt
- 1/2 cup granulated white sugar
- 3/4 tsp. cracked black pepper
- 4 Tbl whole milk
- 4 Tbl crumbled applewood smoked bacon
- 3 Tbl caramelized onion
- Darigold sour cream
- 1/4 cup butter
- 1/2 tsp. cracked black pepper
- 1/2 cup Trefoils cookie crumbs
Mmmm, it’s Girl Scout Cookie season! I’m in a contest to get creative with cookies. I makes so much sense too, because I have received Facebook messages and emails from everybody I know who has a daughter selling cookies. When I buy a box from each of them, I’ll most certainly have more than I can eat. Then again, Girl Scout Cookies are so delicious and fun to share at the office, church, and school that I doubt I’ll have “leftovers”.
How many boxes will you buy this year? ;)
For this year’s contest I selected the Trefoils. These seem to be my go to cookie. Well, it is the one that my mom always bought from me when I was a girl scout a few decades ago. The taste and smell are classic and always bring me back to those cherished good times with my troupe, earning badges, learning new things, camping, singing, and playing. Truly some of my favorite childhood memories.
In the spirit of the girl scouts, I learned and tried a few new things for my recipe this year; I caramelized onions and made brown butter for the first time.
Savory shortbread recipes are great as an appetizer, pair well with fruit, cheese (and wine!), and look attractive.
Begin by cutting raw bacon into 1/2 inch bits and cook until crunchy. Transfer to a folded paper towel to soak some of the fat off. Cool.
Caramelize onion. It takes forever! Okay, about 90 minutes. I used 1/4 cup of Darigold butter to cook 3 medium onions, on low heat.
Now make some shortbread.
In a large bowl mix sugar, flour, butter, and salt. Next crush some Trefoils in a food processor and add 1/2 cup to the shortbread. Add the crunched up cooled bacon and chopped cooled caramelized onion. Add freshly cracked black pepper. Add milk by the tablespoon, until dough is workable (I needed 4 Tbls). Using a spatula or your bare hands, form dough into a mound. Sprinkle a small amount of flour and use a rolling pin to roll this out to about 1/4 inch thickness. Prick with a fork and slice before baking on a lightly buttered cookie sheet.
Bake at 325 degrees F for 27 minutes, until edges begin to brown slightly. Remove from oven and allow to cool. Separate wedges.
Historically when shortbread is cut into pizza or pie shaped wedges, they are called “petticoat tails”.
Next I made brown butter. That is done by heating butter until it’s water evaporates and the protein bits turn brown the it tastes nutty. I made a small amount, so it didn’t take long, only a few minutes. I took the other 1/2 cup of Trefoils cookie crumbs, plus more freshly cracked black pepper, and I sauteed them in brown butter for 3 minutes, stirring each minute.
To serve this sweet and savory treat, I added a dollop of Darigold sour cream to the top of each petticoat tail, then I finished it off with a sprinkle of the brown butter & cookie topping. ( I also made some with the topping mixed into the sour cream, for a thicker spread). Serve with apples, cheese, and wine if you choose, or enjoy as is. The flavor is rich, delicious, and balanced.
Girl Scout Cookies go on sale March 4-20, 2016.
To find some near you click here.
Visit the contest page often to follow my progress and that of other bloggers in this year’s 5th annual Girl Scouts of Western Washington food blogger cookie recipe contest!
UPDATE: I won 2nd place and got to make this on TV!!! http://www.king5.com/story/entertainment/television/programs/new-day-northwest/2016/03/07/who-doesnt-love-girl-scout-cookies/81432554/