Blog » The Cookies are Here!
This week marks a time-honored tradition: The arrival of Girl Scout Cookies. I have been a Girl Scout for nearly 20 years. My first year selling Girl Scout cookies, I sold more than 900 boxes, and that number increased every year until the end of my scouting tenure. As an adult, I’ve helped dozens of girls sell cookies, earn badges, complete certificates, and reach bronze, silver, and gold-award recognitions. All of the bling that the Girl Scouts bring cannot hold a candle to the goodness that are Girl Scout cookies.
Cookies are marketed with different names in different areas of the country, or even within each state. Caramel deLites are known as Samoas (I think it’s the coconut that makes them ‘Samoan’), Peanut Butter Patties are Tagalongs, and Peanut Butter Sandwiches are also known as Do-Si-Dos. One year, I remember the Girl Scouts had cheese crackers called Golden Yangles. In the shape of a bear claw, these marble-sized crackers only appeared for one year. And with good reason: they didn’t taste so great!
Since this is the only time of year to buy, get your cookies and stock up. They freeze well, are kosher, and have no preservatives! Your only problem is not eating an entire sleeve of Thin Mints in 5 minutes flat!
Shortbread (Trefoil)-Crusted Salmon
4 tsp. canola or vegetable oil
4 pieces boneless salmon (6 oz. each)
2 Tbsp. honey mustard or sweet-hot mustard
2 tsp. chopped fresh thyme
2/3 cup crushed Girl Scout Shortbread cookies
2 Tbsp. chopped Italian parsley
1/2 tsp. dried rosemary
Salt and pepper to taste
Preheat the oven to 400°F. Place the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.
In a small bowl, combine the honey mustard and 1 tsp. of thyme. In another small bowl, mix the shortbread crumbs with the remaining thyme, 4 tsp. olive oil, parsley, and rosemary. Sprinkle salt and pepper.
Using a small spoon, spread the mustard mixture on the salmon; top with the Shortbread mixture.
Roast the salmon for 12 to 14 minutes or until it is almost completely firm to the touch and flakes when poked with a fork.