Thursday, March 28, 2013

Homemade Tagalongs

Last week I made homemade samoas. Now it's only fitting that I make my 2nd favorite kind of girl scout cookies this week. Tagalongs are the peanut butter patties covered in chocolate with a cookie crunch. This cookie will be less involved then the samoas. Tagalongs use the same shortbread cookie base as the samoas so you could make both cookies in the same day if you wanted to.

Shortbread cookie:
1 cup  unsalted butter, soft
1/2 cup sugar
2 cups  flour
1/4 tsp baking powder
1/2 tsp salt
2 TBS milk
1/2 tsp vanilla

In the bowl of a mixer combine the butter and sugar and beat till light and fluffy- about 3min. In a different bowl combine the flour, baking powder and salt. Once the butter/sugar is ready add the flour in 4 parts making sure to scrape down the sides of the bowl between each addition. Once all the flour is in, add the milk and vanilla. Mix till combined (not very long)- At this point the cookie dough is made and needs to be chilled in the fridge for about 1 hour. Once the dough is chilled it will be ready to roll out to 1/4 inch thick and cut out. All you need is 1 large round cookie cutter. Bake them at 350 for 10-12 min. turning half way through. I got 3 1/2 dozen cookies. 

Peanut Butter Filling:
8oz peanut butter- creamy
1 cup powdered suagr
1-2 TBS milk
In a large bowl combine the peanut butter and sugar together. This will take some muschle - so if you have a electric mixter just toss it all in there, and beat with a paddle. If the mixer is too dry add a little milk as needed to make it plyable and easy to work with. 

2 cups dark chocolate chips - (or milk if you prefer)

Once the peanut butter filling is made I bet your cookies have cooled. I found the easiest way to get the fillling on the cookie was using a pastry bag (if you don't have one you can use a plastic baggie and cut a smallish hole in the tip) and just pipe a small mound of filling and press down with your fingers. Now melt the chocolate in a double boiler or microwave. The easiest way to dip the cookies would be to dunk in and completely cover and fish out with a fork  and let the excess chocolate drip off. Then set back on the sheet pan coveed with parchment, wax paper or even plastic wrap. After all the cookies are dipped let them dry and enjoy. 

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