My daughter joined Girl Scouts this year, meaning I am having my first Girl Scout Cookie sales experience since the mid 1980s.
The sales setup is different this year. The girls get the goods up front rather than taking orders and delivering a month later. That means I’m hauling bags and boxes of cookies everywhere I go. I’ve been opening a little Girl Scout Cookie store at my desk every day this week. If my co-workers have a mid-afternoon sugar crash, I can fix ‘em up for just $3.50.
I’m fairly obsessed at the moment with the idea this year of using the cookies as ingredients rather than snacks. Girl Scout Cookies are good on their own, sure, but they can be re-purposed into something even better, as I’ve learned each year when judging Cocktails & Cookies, a fundraiser for Girl Scouts of Kansas Heartland.
I’m a judge again this year for the event, which is scheduled for Feb. 22 at the Wichita Scottish Rite Center. It asks local chefs to create fabulous desserts using Girl Scout Cookies as a base, then a panel of judges chooses who did it best. There have been some pretty amazing inventions over the years, including the lemon cookie truffles that Kelly Dugan of Velvet Cream Bakery won with in 2012.
My co-worker Melanie used the Thin Mints I sold her on Monday to make these amazing Thin Mint Cookie Truffles, shown above. They were deadly good, and used only four ingredients.
Tickets to Cocktails & Cookies, which also offers It includes heavy hors d’oeuvres, sweet cocktails and more, are $100 a person. Get them here.