I’m making my way through the girl scout cookies, slowly but surely. Just like the Thin Mints, and the Trefoils, these cookies are gluten free, egg free, and nut free. But they taste amazing. I used a box of instant pudding mix to flavor the dough, and some prepared frosting from a tub.
If the idea of using prepared frosting freaks you out, go ahead and make your own, but be aware that it needs to be quite thick.
“Lemon Chalets”—lemon sandwich cookies
yields 30 sandwich cookies
1/2 cup butter, melted
1 (15-ounce) package Gluten Free Pantry Cake & Cookie Mix
1 (3.4) ounce package instant lemon pudding mix
1/4 cup milk (can use soy)
1/2 cup prepared lemon frosting (read labels carefully; some brands list wheat starch instead of corn starch)
Combine butter, cookie mix, pudding mix, and milk in a large mixing bowl. Stir well with a fork until dough forms. Roll dough out 1/4-inch thick between two pieces of parchment paper. Use a very small cookie-cutter (or an empty film canister) to press out circles. Place circles on a parchment-lined cookie sheet. Use the blunt end of a wooden skewer to poke some holes in each cookie. Bake for 8-14 minutes in a 350° oven. Let sit for a few minutes before removing from sheet.When cool, spread a thin layer of frosting on half of the cookies, then top with remaining cookies to create sandwiches.