Batesville Herald Tribune, Batesville, Indiana

Archive

January 25, 2007

Chefs create desserts inspired by Girl Scout cookies

NORTH ANDOVER, Mass. — Corilee DeAngelis loves cookies.

But when the apprentice pastry chef and her boss — Rebecca Ingalls, the head pastry chef at Palmers Restaurant in Andover — were asked by the local Girl Scout council to whip up a delectable dessert using Cartwheels oatmeal cookies, the two were a little perplexed.

“It’s fun discovering which taste goes with what,” DeAngelis said. “I love cookies.”

It took some thinking and a lot of tasting, but DeAngelis and Ingalls produced a pumpkin cheesecake tartlet with an oatmeal cookie crust that became a hit at the Girl Scouts’ annual tasting party.

For the last few years, the Spar and Spindle Girl Scout Council — headquartered in North Andover and overseeing troops across the Merrimack Valley and North Shore — has approached North of Boston chefs, challenging them to create something delectable using Girl Scout cookies.

The results — which are shown off at the tasting party — says Beverly McDonald, the council’s communication director, are nothing short of delicious.

“It’s gotten bigger and better every year,” McDonald said. “We wanted to see if we could get people to think about cookies differently, and it worked out really well.”

Spar and Spindle cookie czar Nancy Tracy of West Peabody finds that people are always looking for ways to enjoy Girl Scout cookies other than just eating them out of the box — and local chefs amaze with their ideas and presentations.

“People are truly in awe how you can transform a delicious cookie into something delicious and elegant,” said Tracy, who oversees all of the council’s cookie sales.



What’s in a name

Because they are manufactured by different companies, some

varieties of Girl Scout cookies are sold under two different names.

r Caramel DeLites = Samoas

r Tagalongs = Peanut Butter Patties

r Do-Si-Dos = Peanut Butter Sandwich

Text Only