Subj : Re: Extra Sweet - Cont'd
To   : Ben Collver
From : Dave Drum
Date : Sat Oct 25 2025 07:55:01

-=> Ben Collver wrote to Dave Drum <=-

 DD> Title: Liver & Gall-bladder Tea *
 DD> * Contains neither liver nor gall bladder - UDD

 BC> LOL!  Reminds me of Wednesday's joke about Girl Scout Cookies.

 BC> *  Exported from  MasterCook  *

 BC>                         Girl Scout Mint Cookie Pie

 BC> Recipe By     : Denise Bradshaw (BDGM08B)
 BC> Serving Size  : 6    Preparation Time :0:00
 BC> Categories    : Chocolate                        Pies

That used to was my favourite Girl Sprout cookie. Then I discovered 
that Keebler's elves sell them in my local lstupormarkup so I don't 
got to wait all year. Now my favourite (what I buy from the girls ib
green anyway are ....

MMMMM-----      Recipe via Meal-Master (tm) v8.06
 
      Title: Girl Scout Lemonades 
 Categories: Cookies, Snacks, Citrus
      Yield: 18 cookies

MMMMM-------------------------COOKIES--------------------------------
  2 3/4 c  A-P flour
      1 ts Baking powder
      1 ts Salt
    1/2 lb Unsalted butter; softened, 
           - room temp
      1 c  Granulated sugar
      1 ts Lemon extract
      1 lg Egg

MMMMM--------------------------ICING---------------------------------
      2 c  Powdered sugar
      1 tb Lemon extract
      1 tb Water
           Yellow gel food coloring

  Set the oven @ 350ºF/175ºC and line 2 large baking
  sheets with parchment paper.

  In a medium-sized mixing bowl, combine flour, baking
  powder and salt with a fork. Mix well and set aside.

  In a separate mixing bowl, cream together the butter and
  sugar using an electric hand or stand mixer. Mix until
  smooth and fully combined.

  Add egg and lemon extract. Mix again until smooth.

  Add flour mixture in, half at a time, and mix until
  fully combined and dough-like.

  Place cookie dough in the refrigerator for about 30
  minutes before you roll out the cookie dough.

  Remove dough from the bowl and place it on a flat,
  lightly floured surface.

  Using your hands, flatten the dough pressing downward.

  Use a rolling pin to roll out the dough to about 1/4"
  3/8" thick.

  Using a 2" round cookie cutter, cut rounds from dough
  and place the cutouts on the prepared baking sheets at
  least 2" apart. 

  Using a lemon cookie stamp or an inspirational phrase
  cookie stamp, create your pattern on the top of the
  cutouts. Press the stamp firmly into the dough until the
  indentations make it at least half way through.

  Bake for 10 to 12 minutes.

  When done, allow the cookies to cool completely on the
  pan before making the icing.

  ICING: In a small mixing bowl, combine the powdered
  sugar, lemon extract, water and about 2 inches of yellow
  gel food coloring. Mix with a fork until fully combined
  and smooth. It will be very thick at first.

  When the icing is at the perfect consistency, spoon out
  about 1 tablespoon onto the back (non-pressed side) of
  the cookie. Use your spoon to push the icing around so
  it naturally levels and covers the entire surface.

  Do this for each cookie, working one at a time.

  When all of your cookies are covered in icing, allow
  them to sit at room temperature for 6 hours or overnight
  so that the icing completely hardens before serving.

  MAKES: 18 cookies

  Author: Stephanie Manley

  RECIPE FROM: https://copykat.com

  Uncle Dirty Dave's Archives
 
MMMMM


.... January 20, 2021 - The end of an error!
--- MultiMail/Win
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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