Girl Scout Cookie from 1917 |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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. Ingredients:
1 cup butter |
1 cup sugar (plus additional amount for topping) |
2 eggs |
2 tablespoons milk |
1 teaspoon vanilla |
2 cups flour |
1 teaspoon salt |
2 teaspoons baking powder |
Directions:
1. Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour.
2. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired.
3. Bake in a quick oven (375°) for approximately 8 to 10 minutes or until the edges begin to brown. Makes six- to seven-dozen cookies.
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