Cut one large strawberry into 4 slices.
Lay one slice of strawberry on top of each Girl Scout Thin Mint Cookie.
For a second option:
Slice about 4 strawberries into a bowl.
Crumble 1 to 2 Girl Scout Thin Mint Cookies over top.
Garnish with 1 tbsp thawed whipped topping, such as Cool Whip Free.
br>Crush or process remaining cookies, then mix them with the
Place icing into cake decorating tubes for easy use.
Squeeze a little green, red and yello icing around edges of thin mint cookie.
Put one vanilla wafer on top and one on bottom of the thin mint cookie so icing hangs out on edges.
In a large mixing bowl, cream the butter, white and dark sugars. Beat in the egg, water and vanilla. In a separate bowl, sift together the flour, baking soda, and salt. Blend flour mixture into the butter mixture, and stir well. Wrap dough in waxed paper and chill at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cover each thin mint with 1 tablespoon of dough. Place on cookie sheet and top with a pecan.
Bake at 375 for 10 to 12 minutes. Let cool slightly on cookie sheet before removing to racks.
Drizzle chocolate syrup on bottom of each crust.
Put 1/2 of the ice cream in each crust.
Drizzle more chocolate syrup.
Spread cool whip on and then drizzle more syrup.
Crumble grasshopper cookies, or girl scout thin mint cookes on the top (just a few).
Freeze, then serve.
bowl; mix in crushed cookies. Add milk, 1 tablespoon at
ell. Beat in egg and mint extract.
Sift flour, cocoa
Place all ingredients into shaker with ice, shake and strain into a martini glass.
Garnish with crushed pepper- mint crisp chocolate and add fresh mint.
Combine pulverized cookie crumbs and cream cheese, mixing together with a wooden spoon to distribute as evenly as possible. When no longer able to incorporate with a spoon, with your hands squeeze mixture together to bind. Form mixture into 24 1-inch balls and place on a wax paper lined baking sheet. Freeze for 1 hour.
In the meantime, melt the dark chocolate bark or melts in a double boiler. Using a toothpick, dip truffles completely into melted dark chocolate and twirl to allow the excess to drip off. Place back on lined baking sheet and ...
s essential to keeping the cookies from spreading while baking.
o get to a fairly thin consistency for frosting.
Divide
Have vanilla wafer rounded side up.
Spread thin layer of vanilla frosting, then put one chocolate mint cookie on, then a thin layer of vanilla frosting.
Color coconut with green food coloring (to make it look like green lettuce), put coconut on next layer, then a vanilla wafer, rounded side up. Put a thin layer of honey, sprinkle sesame seed on top.
Preheat oven according to package directions.
Slightly butter cookie sheet.
Place slices of cookies on sheet 2-3\" apart.
Top each slice with chocolate wafer or mint.
Cover wafer or mint with another slice of cookie dough.
Brush dough with beaten egg.
Press nuts on top of dough.
Bake for 10 minutes.
Voila, you have cookies ready to eat!
Arrange cookies on tray and place in freezer for 10 minutes.
Place a medium scoop of ice cream on top of each cookies, pressing down slightly.
Drizzle chocolate topping over and return to freezer until ready to serve. Garnish with mint leaves.
Bake 8-10 minutes. While cookies are baking unwrap mints and
In a large mixing bowl, combinei the cake mix, butter, and water.
Add eggs and mix well.
Shape into 1 inch balls and roll in confectioners' sugar.
Place 2 inches apart onto ungreased baking sheets.
Bake at 375 for 8-10 minutes, or until set.
Immediately press a mint into the center of each cookie.
Cool for 2 minutes before removing to wire racks to cool completely.
For each hamburger cookie, spread 1/2 teaspoon of frosting on flat side of 1 vanilla wafer.
Place 1 teaspoon coconut and 1 mint cookie on frosting.
Spread flat side of second vanilla wafer with 1/2 teaspoon frosting; place frosting side down on mint cookie. Brush top of \"hamburger\" with honey; sprinkle with sesame seed. Repeat to make 5 more cookies.
Makes 6 cookies.
dough portion around 1 mint. Repeat with remaining dough portions
ecomes too thick.
Refrigerate cookies until chocolate hardens, about 10
acks to cool.
FOR THIN, CHEWY COOKIES: Reduce granulated sugar to