Girl Scout Cookies

Mint Cookies

1 box Devil Food Cake Mix
2 eggs
2 tablespoons water
2 tablespoons cooking oil
1/2 cup cocoa
1 package Chocolate Chips
3 drops Wilton’s Candy Mint Flavoring


Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil, and cocoa. May be sticky. Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and flatten with a glass or spoon sprayed with vegetable oil spray. Bake for about 8 minutes. Let cool completely.

Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a couple drops of the mint flavoring. (It is a strong flavoring, don’t use too much!) You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.

Shortbread cookies


1 box shortbread cookies
6 tablespoons butter
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
4 cups toasted coconut
1 cup chocolate chips


Place each shortbread cookie in cup of a greased muffin tin. In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly.

Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches 220-228 degrees. Remove from heat.

Stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well.

Spoon mixture by teaspoonfuls over shortbread cookies. Cool completely. Remove cooled cookies from muffin tin onto waxed paper.