FUN
FACTS
The
sale
of
cookies
as
a
way
to
finance
troop
activities
began
as
early
as
1917,
five
years
after
Juliette
Gordon
Low
started
Girl
Scouts
in
the
United
States,
when
the
Mistletoe
Troop
in
Muskogee,
Oklahoma,
baked
cookies
and
sold
them
in
its
high
school
cafeteria
as
a
service
project.
Girls
Scout
cookies
began
as
simple
sugar
cookies
but
now,
102
years
later,
there
are
many
flavors
to
pick
from:
Girl
Scout
S'mores®
(dipped
and
sandwich),
Thin
Mints®,
Samoas®,
Tagalongs®,
Trefoils®,
Do-si-dos®,
Savannah
Smiles®
and
Toffee-tastic®.
In
1933,
Girl
Scouts
of
Greater
Philadelphia
Council
baked
cookies
and
sold
them
in
the
city's
gas
and
electric
company
windows.
The
price
was
just
23
cents
per
box
of
44
cookies,
or
six
boxes
for
$1.24!
In
1944,
during
World
War
II,
when
sugar,
flour,
and
butter
were
in
short
supply,
the
Girl
Scouts
had
to
sell
calendars
as
an
alternative
to
cookies
to
raise
money
for
activities.
ORIGINAL GIRL
SCOUT COOKIE
RECIPE FROM 1922
Ingredients:
1 cup of butter, or substitute
1 cup of sugar
2 tablespoons of milk
2 eggs
1 teaspoon of vanilla
2 cups of flour
2 teaspoons of baking powder
Directions:
Cream butter and sugar; add well-beaten eggs, then
milk, flavoring, flour, and baking powder. Roll thin and
bake in quick oven. (Sprinkle sugar on top.)
This amount makes six to seven dozen.
Modern-day tips (not part of the original recipe):
Refrigerate batter for at least one hour before rolling
and cutting cookies. Bake in a quick oven (375°) for
approximately 8 to 10 minutes or until the edges begin
to brown.
Off icialKidsMag.com • FEBRUARY 2019 • 17
