Dirty Girl Scout Cookies

I love the name of these cookies!  Conjures up a lot of images, eh?  Good images, not-so-good images.  Is it "Dirty-Girl Scout-Cookie" or is it "Dirty Girl-Scout Cookie"?  Hum, I'll leave that up to you!  :)

Here's a shot of the finished cookies and new cocktail...Soon to become one of my favorite cocktails.  And, I will honestly say: one of my Top 10 Cookies!!!!!

I made this large so you could see the cookie and

 marvel over the layered effect of this cocktail creation.

So, you wonder how I ever found this one?  Well, I was feeling, I don't know, stressed about almost everything in my life.  When that happens I either: bake something or buy something.  This time, I bought 2 new cookbooks, both booze-themed.  This recipe comes from The Boozy Baker, by Lucy Baker.  Seriously, her name is Baker.  When I saw this title and looked at the ingredients and accompanying cocktail, I WAS IN! 

How bad can ANY cookie or cocktail be with those three liqueurs, along with an equal part of vodka?  I'll save the recipes for the end of the post just in case you'd like to try these on your own.  I HIGHLY recommend both for your next autumn night baking respite.

Here's the step-by-step action. 

Sift the cocoa powder into
the other dry ingredients

Gonna look like this once
everything is combined

Beat the sugars and butter until you
achieve this consistency and you actually "hear"
the beaters "flap" against the side of the bowl. 
A good 3 minutes, scraping half way through.

 

Add in the Baily's, eggs, extracts and espresso powder.





Beat to combine, pretty huh?



Mix in the dry ingredients.  Thick batter and very yummy!

Place on a lined cookie sheet. 

I initially used the 3 tbsp measure that the recipe called for...NO WAY!  Giant cookies were okay, but I really wanted something more manageable.  Based on the pics in the cookbook, there was no way 3 tbsp measure was used, nor is the leveling correct.  I eventually found the Facebook page for The Boozy Baker...Let's just say that not all photos in the book may be accurate.  Kinda like the little white lie your boyfriend tells you -- no ~real~ danger or damage done, just annoying as hell!

Okay, back to the finishing touches...

My lovely once out of the oven and resting its laurels waiting to cool. Beauties!

 



Yes, I'm still working on exposure in the home kitchen.
Don't you love the off-set affect?  Tre artsy, no?



Place those babies on the cooling racks either over a sheet pan or with something under the cooling rack.  Mix up the glaze and glaze quickly or you'll have hard glaze and no way to affix the Junior Mint on top. 

The picture in the book showed a brown glaze.  Well, my glaze was green.  Green because: (1) I used green crème de menthe, and (2) the picture in the cookbook may have had the wrong exposure.  I found the "original batch" on Lucy's FB page...Green glaze.  Check.  I actually like the look of the brown cookie and green glaze: definitely a Dirty Girl Scout color combo.  :)

Dirty Girl Scout Cookies (makes about 40)

Adapted from The Boozy Baker, by Lucy Baker (no joke, that’s her real name!)

Cookies

½ pound butter (2 sticks) at room temp

1 cup granulated sugar

½ cup packed light brown sugar

2 large eggs

½ tsp vanilla extract

½ tsp peppermint extract

1 tbsp Bailey’s Irish Cream Liqueur

2 tsp instant espresso powder

2 cups + 3 tbsp flour

2/3 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp salt

Preheat oven to 325°F.  Line your cookie sheets with parchment paper.  Trust me.

Beat the butter and sugars with an electric mixer until fluffy, about 3 minutes and scrape along the way. 

Add the eggs, extracts, Bailey’s and espresso powder and beat to combine, scrape along the way.

In a separate bowl, sift the flour, cocoa powder, baking soda and salt.  Gradually add the dry ingredients into the butter mixture on low speed to combine.  Beat on medium low until well combined, scrape along the way.

Drop the dough into rounded balls, about 1 ½ tbsp (I used a #40 scoop), spacing about 2 inches apart.  Bake until the cookies have flattened, about 15 minutes.  Rotate your pans if necessary. 

Cool on the sheets for 10 minutes, then transfer to a wire rack to cool completely. 

Glaze

1 ½ cups confectioners’ sugar

2 tbsp Bailey Irish Cream Liqueur

1 tbsp Kahlua (coffee liqueur)

1 tbsp crème de menthe

Junior Mints (enough for 40 cookies)

Combine the confectioners’ sugar and the liqueurs in a medium bowl and whisk until smooth.  Working quickly, drizzle the glaze over the cookies and let it drip down the sides.  While the glaze is still wet, gently press a Junior Mint into the center.  Let dry until firm.

Cocktail

1 ½ oz Bailey’s

1 oz vodka

1 oz Kahlua

1 oz crème de menthe

Mix together the Bailey’s, Kahlua and vodka in a shaker filled with ice.  Shake the heck out of it and pour into a well-chilled martini glass.  Drizzle the crème de menthe over the top. 

Enjoy, you little dirty girl!