“The Girl Scout cookie program is about so much more than cookies,” said Rhonda Lambert, chief operations officer for GSNCA. “Girls learn how to make a business plan, and then they carry it out. Our girls have been so successful in the past. They had an increase in cookie sales last year.”
Cookies available this year include Thin Mints, Samoas, Trefoils, Tagalongs, Do-si-dos, Savannah Smiles (100th anniversary cookie), Dulce de Leche and Thank U Berry Munch.
All eight varieties contain zero grams of trans fat.
Each box sells for $3.50. Proceeds will remain in north central Alabama to benefit local Girl Scouts.
According to the GSNCA website, the money is used for such purposes as campsite maintenance, financial assistance for travel, leadership development and special membership initiatives such as Girl Scout troops in homeless shelters, detention centers and migrant communities.
In 2013, GSNCA sold more than 1.4 million boxes of cookies in 36 counties.
Studies have shown that participating in the Girl Scout cookie program helps girls increase their money management skills, gain an understanding of business ethics and develop people skills.
Girls can also earn official Girl Scout awards at every level of scouting, including cookie and financial literacy badges and the annual Cookie Activity Pin.
The first cookie sale was held in December 1917 by the Mistletoe Troop in Muskogee, Okla.
Those cookies were baked by the girls and their mothers in their own kitchens.
Girl Scouts of the USA licensed its first commercial baker in 1936.
In 1951, there were only three varieties of cookies — Sandwich, Shortbread and Thin Mints.
Thin Mints are the top seller nationwide.
For more information, visit girlscoutsnca.org/cookies.
Dulce de Leche
24 Dulce de Leche Cookies
24 Foil cupcake liners
3 (8oz.) packages of cream cheese, softened 1 cup of sugar
1/2 cup caramel ice cream topping
Crumbled Dulce de Leche cookies (topping) 1/2 cup butterscotch chips, melted (topping)
Preheat oven to 375 degrees
Place foil cupcake liners in muffin tim
Place one whole Dulce de Leche cookie in the bottom of each cupcake liner Beat cream cheese and sugar
Add eggs and beat until well mixed
Add caramel syrup, beat well.
Place 1/4 cup of batter on top of the cookie in each cupcake liner
Drizzle a swirl of caramel syrup on top of each one
Bake for 15-18 minutes until set.
Top each mini cheesecake with some Dulce de Leche cookie crumbles or drizzle melted butterscotch chips.