It's Girl Scout Cookie Time

If your taste buds are tingling at this time of the year, it's because the Girl Scouts are selling cookies. Just eating them straight out of the box is enough for me, but the Girl Scouts have published recipes for some delicious looking desserts with cookies as an ingredient.

Here's my favorite for Thin Mints

Thin Mints® White Chocolate Biscotti

Created by: Karrie Holland
Prep: 40 min. Bake: 40 min. + cooling

• 1 package (9 ounces) Girl Scout Thin Mints® cookies, divided
• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2-3/4 cups white baking chips, divided

Preheat oven to 350°. Coarsely chop 16 Thin Mints®; finely crush remaining Thin Mints® cookies, reserving for dipping. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in chopped Thin Mints® cookies and 3/4 cup baking chips.
Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool on pan on a wire rack 15 minutes or until firm.
Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, bottom side down.
Bake 18-20 minutes or until light golden brown. Remove from pans to wire racks to cool completely.
In a microwave, melt remaining baking chips; stir until smooth. Place reserved crushed Thin Mints® cookies in a shallow bowl. Dip each cookie bottom into chocolate; allow excess to drip off. Dip in crushed Thin Mints® cookies. Place on waxed paper; let stand until set. Store between pieces of waxed paper in airtight containers. Yield: 2 dozen.

For more recipes click here.