From the kitchen of Stephanie Knewasser. We love Girl
Scout Tagalongs. This is my version of them.
|"May kindness live in your heart."
A note about almond bark coating:
Chocolate Bark can be difficult to find. Look at grocery stores next to chocolate
chips. I have found it at Target, Walmart, Kroger, Harris Teeter and Publix (at
Publix only near the holidays). Despite the name, it contains no almond flavoring.
It's ideal for coating because of the perfect smooth firm finish. It's available in two
flavors, chocolate and white chocolate.
In stand mixer, beat:
3/4 c butter, softened
1/2 c + 2Tbsp sugar
1/4 tsp salt
Beat until creamy.
1 egg white
2 1/4 c flour
Mix just until blended.
Wrap dough in plastic wrap.
Refrigerate for 2 hours OR freeze for 30 minutes.
On a floured surface, roll dough to 1/8" thick.
TIP: I sprinkle flour on top of dough too, then cover dough
with a piece of plastic wrap when rolling.
Cut dough with a small round cookie cutter (mine are
It is a sticky dough. Tap cookie cutter in flour between
each cut. With a floured spatula, carefully place cookies
on un-greased cookie sheets. I use silicone baking mats.
Bake @ 350, 8-12 minutes.
The larger the cookie, the longer it will need to bake.
Check cookie bottoms to see when done.
Peanut Butter Filling
1 1/2 c creamy peanut butter
1/2 c margarine
1 tsp vanilla
2 1/3 c confectioner sugar
Mix until smooth.
Spread on baked & cooled cookies.
1 package Chocolate Almond Bark Coating, broke into
pieces (smaller pieces = quicker, more even melting)
2 Tbsp crisco
Melt chocolate in a double boiler. Stir. Careful not to
burn. When melted & smooth, remove from heat & begin
dunking cookies. Place a cookie on a fork, dunk, lift, tap
fork on edge of bowl to let excess chocolate drip off, place
on wax paper to set.
When chocolate has set, store in container with wax paper
between each layer. They freeze well.
Makes 59 cookies when using a 1 1/8" cookie cutter.
Use leftover peanut butter filling to make Buck Eye Balls.
Don't have a double boiler? Neither do I. Put an inch of
water in a pot. Place a heat proof bowl (I have Pyrex) on
top of it. Place chocolate in the bowl. Heat on low. Stir
chocolate. Be careful not to overheat.
The smaller the chocolate is broken, the quicker and
more even it melts. I used to chop it into chunks. Now I
use a food processor with the large shred blade.
Use a spatula to move
raw cookies to cookie
The cookies don't
spread, so they can be
Spread peanut butter
filling on baked