Mrs. Fields' Original Cookies, Inc. bakes and sells specialty cookies, brownies, pretzels, and other baked goods. From one store started by Debbi and Randy Fields in 1977, the firm has expanded to over 1,500 stores named Mrs. Fields' Original Cookies, the Great American Cookie Company, the Original Cookie Company, Pretzel Time, Hot Sam, and Pretzelmaker. This is a true success story of an American homemaker and her husband who overcame numerous obstacles to create an international business. However, like many companies that began as family businesses, it reorganized under outside leadership and ownership. The firm's chocolate chip cookies were so popular that they became the subject of a modern urban legend in the late 1980s and early 1990s.

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Lemonades


LEMONADES
Girl Scout Cookie Copycat Recipe

3/4 cup  (1 1/2 sticks) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg
2 tablespoons honey
1 tablespoons grated lemon zest
1 teaspoons pure lemon extract
2 cups all purpose flour
1 teaspoon baking powder
1  teaspoon baking soda
1/4 cup confectioners' sugar

Make the dough: In a large bowl using a mixer on medium speed, beat butter and sugars until light and fluffy. Add the egg, honey, zest, and extract and beat until combined. Reduce mixer speed to low and add the flour, baking powder, and baking soda. Mix until well blended and a sticky dough forms. Remove dough from bowl and divide in half. On a sheet of parchment or waxed paper, form each dough half into a log about 1 1/2 inches in diameter. Tightly wrap in the paper and refrigerate until dough is firm -- 2 to 3 hours.

Bake the cookies: Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Unwrap one log of the dough and slice 5/8 inch thick rounds. Place cookie-dough rounds 2 inches apart on the baking sheet. Rewrap remaining dough and keep chilled until ready to bake. Bake until the cookies are golden -- 11 to 13 minutes. Carefully transfer cookies with a spatula to wire racks and cool completely. Sprinkle tops of each cookie with a thin, even layer of confectioners' sugar. Store in an airtight container for up to 4 days or freeze, without confectioners' sugar, for up to 4 weeks.


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