A 1922 recipe for Girl Scout cookies

For the Cookie Connection badge, we are learning about Girl Scout cookies. GSUSA has a brief history of this popular fund-raising project, and a recipe for one of the first cookies, which the girls baked themselves!

"The sale of cookies as a way to finance troop activities began as early as 1917, five years after Juliette Gordon Low started Girl Scouting in the United States. The earliest mention of a cookie sale found to date was that of the Mistletoe Troop in Muskogee, Oklahoma, which baked cookies and sold them in its high school cafeteria as a service project in December 1917.

In July 1922, The American Girl magazine, published by Girl Scout national headquarters, featured an article by Florence E. Neil, a local director in Chicago, Illinois. Miss Neil provided a cookie recipe that was given to the council's 2,000 Girl Scouts. She estimated the approximate cost of ingredients for six- to seven-dozen cookies to be 26 to 36 cents. The cookies, she suggested, could be sold by troops for 25 or 30 cents per dozen.

In the 1920s and 1930s, Girl Scouts in different parts of the country continued to bake their own simple sugar cookies with their mothers. These cookies were packaged in wax paper bags, sealed with a sticker, and sold door to door for 25 to 35 cents per dozen."

We found the dough to be rather soft and difficult to manage in our warm kitchen, and so it was easier to roll the dough into balls 1 to 1 1/2 inches in diameter (the size of a golf ball or large walnut) and stamp each ball with the bottom of a glass dipped in white sugar.

1922 Girl Scout Cookies

1 cup butter, softened
1 cup sugar, plus more for topping (optional)
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking powder

Preheat oven to 375° F.

Cream butter and 1 cup sugar. In another bowl, beat the eggs lightly. Add eggs to butter mixture; add milk, vanilla, flour, salt, and baking powder, and mix well. Refrigerate for at least 1 hour.

Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired.

Bake for 8 to 10 minutes, or until the edges begin to brown.

Makes 6-7 dozen cookies.

Granola

Granola

6 cups rolled oats
1 1/2 cups pecans
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
3 oz. canola oil
3 oz. honey
1 teaspoon vanilla extract

Ahead of time:

Preheat oven to 300 F. Spray a 9x12 baking dish with cooking spray.

Mix together the oats, pecans, brown sugar, salt, and cinnamon in a large bowl. In a microwaveable measuring cup, warm the oil and honey for about a minute -- this will help the liquids to mix evenly with the oats. Add the vanilla extract to the warm honey, and stir it into the oats.

Spread the granola evenly in the prepared dish, and bake for about 30 minutes, stirring occasionally. Let cool and store in a plastic container or resealable plastic bag.

Serves:

Makes about 8 servings.

Ingredients to bring:

prepared granola
milk
dried fruit, if desired

Equipment to bring:

none

Easy peach cobbler

Easy Peach Cobbler

6 tablespoons butter
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar (brown or white)
1 cup milk
1 24-oz jar sliced peaches

Preheat oven to 400 F.

Melt butter in an 8x8 pan, in the oven.

Drain the peaches.

While the butter is melting, mix together the flour, baking powder, salt, and sugar. Stir in the milk.

Remove the pan from the oven and pour the batter over the melted butter, then top with the peaches.

Return the pan to the oven, and bake until nicely browned, 35-45 minutes.

Makes about 8 servings. Active work time, 10 minutes; total preparation time, 1 hour.