
When I was a Girl Scout, I sold more cookies than anyone in my troop. I knew that Friday, payday, was the day to sell in my neighborhood. I would make my rounds on Friday nights and nab dads with fresh cash in their pockets. Now I buy the cookies by the case every year and give them out to the gang in the kitchen. I developed my own versions of Girl Scout cookies for the launch party of a book that the Girl Scouts produced about inspiring women; Barbara Lazaroff, co-owner of Spago, was featured in the book. The chocolate-covered chocolate-mint cookies were always my favorite. Freeze them in the summer.
Excerpted from Desserts by the Yard. Copyright © 2007 by Sherry Yard. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
Ingredients:Makes 72 cookies
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 cups sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
6 ounces (1 1/2 sticks) cold unsalted butter , cut into 1/2-inch pieces
2 large egg yolks
1 1/2 tsp. peppermint oil
1/4 tsp. vanilla extract
1 1/2 pounds bittersweet chocolate
Place the flour, cocoa, sugar, baking powder, baking soda, and salt in a food processor fitted with the steel blade and pulse a few times to combine the ingredients. Add the butter and pulse to cut the butter into the dry ingredients. Add the egg yolks, peppermint oil, and vanilla and pulse until a dough forms on the blades of the food processor.
Remove the dough from the food processor and shape into a 2-inch-thick log. Wrap in plastic wrap or parchment paper and refrigerate for at least 2 hours, or overnight.
Place racks in the middle and lower third of the oven and preheat the oven to 350°F. Line baking sheets with parchment paper.




