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Homemade Girl Scout Cookies: Samoas 2 sticks (1 cup) unsalted butter at room temperature
1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until light and fluffy. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Pull dough together and shape into a cylinder with a diameter of about 2 1/2 inches. Wrap in parchment paper and freeze for at least 25 minutes. 2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and
place on baking sheets, about an inch apart. Once you have made 30 cookies,
wrap up the cookie dough, freeze, and save for another time. Use a tiny
circle shaped cookie cutter or a large round cake decorating tip to cut
a hole in the center of each disk. Refrigerate for an additional 10 minutes.
Bake for 8 minutes, or until crisp. Let cool completely.
4. Melt chocolate in a microwave safe bowl in 30 second intervals, stirring well after each interval, until fully melted. Place the caramel coated cookies in the chocolate. Use a fork to pull them out of the chocolate and place them on a parchment line cookie sheet. Use the chocolate still on the fork to drizzle stripes over the top of the cookies. Refrigerate until set. Dipping Caramel 1 1/2 cups granulated sugar)
1. In a heavy bottomed saucepan with high sides, combine sugar, corn
syrup, water, and salt. Whisk until combined, and set over medium-low heat.
Swirl the pan every now and then to help distribute the heat. Use can use
a pastry brush dipped in water to brush the sugar crystals down the sides
of the saucepan. When the sugar dissolves completely, raise the heat to
medium. When it comes to a boil, watch very carefully for the bubbles to
become more viscous (this means that the water has evaporated and that
it is ready to go through the candy stages). As it is bubbling away, you
want it to turn a deep amber color. When it does, remove the heat and,
working quickly, use the spoon to scoop up a small amount of the candy
and drop it into the small glass of water. If the blob turns hard like
lollipop, then it is ready. If the blob is still soft, put the pan back
on the heat. Keep testing until the candy is hard. Remove from heat.
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