While I was out of work, I wanted to brush up on my pastry skills that I hadn't utilized since culinary school. It resulted in a LOT of experimental bread and viennoiserie-baking, but it also resulted in these cookies!

I was extremely rusty in my chocolate-tempering skills. I thought it would be neat to do bonbons or truffles, but I didn't own chocolate molds, and I didn't want to just make plain truffles.

That's when I remembered Claire's Gourmet Makes Girl Scout Cookies video. I had been wanting to recreate Samoas for years, but I never had the motivation or the correct ingredients. But with quarantine, I had too much time plus a grocery store under my apartment!

This turned into a long, harrowing process... but the results were great. I wanted to pay homage to both my childhood and heritage during this project, so I created Asian-inspired Girl Scout Cookies.
 

• Matcha Thins (Thin Mints): thin green tea shortbread covered in dark chocolate

• Do-ra-yaki-dos (Do-si-dos): honey-oatmeal cookie sandwiched with azuki (red bean) buttercream

• Miso Caramel deLites (Samoas): shortbread covered in miso caramel and toasted coconut, drizzled in dark chocolate

• Black Sesame Patties (Tagalongs): shortbread with sweetened black sesame paste, covered in dark chocolate
   

This is pretty complicated if you try to make all four at once, but I listed the breakdowns of the recipes below. Please note any leftovers should be stored in an airtight container. The Do-ra-yaki-dos and Samoas should be refrigerated because of their dairy content.

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Plain Shortbread Recipe:
 

• 1 1/2 cups cake flour

• 2 Tablespoons cornstarch

• 1 teaspoon baking powder

• 1 teaspoon salt

• 2 sticks (1 cup) unsalted butter, softened

• 1/2 cup powdered sugar

• 1 egg white

• 1 teaspoon vanilla extract

• Tempered dark and milk chocolate, or chocolate melting wafers
   

1. Sift together dry ingredients.

2. Cream together butter and powdered sugar. Add in egg white and vanilla and mix until light and fluffy.

3. Add in dry ingredients and mix until fully combined. Spread the dough between parchment or silpats (or plastic wrap) and chill for at least 30 minutes. Spreading the dough in a flatter shape makes it easier to roll out later on.

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Matcha Thins

(Level: Easy)
 

1. Follow plain shortbread recipe but with the addition of 3 Tablespoons culinary matcha powder in the dry ingredients.

2. Roll to 1/8-inch thin and cut out circles the size of thin mints.

3. Freeze until solid, then bake at 350°F. Start checking around 5 minutes. Bottoms should be lightly golden brown.

4. Dip in tempered dark chocolate or dark chocolate melting wafers using a fork. Place on parchment or Silpat. Let set completely and enjoy!

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Do-ra-yaki-dos

(Level: Easy)
 

• 1 stick (1/2 cup) butter, softened

• 1/4 cup honey

• 1/4 + 2 Tbsp cup granulated sugar

• 1 egg white

• 1/2 teaspoon vanilla extract

• 3/4 cups all purpose flour

• 2 Tbsp cornstarch

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 cups quick or old fashioned rolled oats. I would suggest grinding the oats to a smaller size if you use the rolled ones

 

1. Cream together butter and sugars. Add egg white and vanilla and beat until light and fluffy.

2. Sift together dry ingredients. Add to egg mixture and mix just until combined.

3. Mix in the oats until incorporated.

4. Portion into Tablespoon-size balls.

5. Flatten on a tray and bake at 350°F until golden brown on top, about 7-8 minutes.

Azuki Buttercream
 

• 1/2 stick (1/4 cup) unsalted butter, softened

• 1 cup powdered sugar

• Smooth or chunky red bean paste (to your preferred taste or color) - Maybe a few Tablespoons to start

 

1. Beat together sugar and butter until fluffy and light. Add red bean paste and mix until combined.

2. Place a dollop of buttercream on one oatmeal cookie, and press down with another cookie until buttercream comes out to the edges. Enjoy!

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Black Sesame Tagalongs

(Level: Medium)
 

1. Follow plain shortbread recipe.

2. Roll dough to 1/4 inch thick. Cut circles out using a cutter similar to tagalong size. Roll pieces into balls, then create an indentation with your thumb in the center as if it’s a thumbprint cookie. Flatten the edges to imitate the tagalong shape (like the shape of a shallow volcano).

3. Freeze until solid, then bake at 350°F, about 6-7 minutes. Bottoms should be lightly golden brown.

4. Make the filling by either combining equal parts black sesame paste and powdered sugar, or by combining black sesame powder with some peanut butter and powdered sugar until a thick, spreadable paste is formed.

5. Fill the indentations of the tagalongs with the black sesame filling.

6. Dip in tempered milk chocolate or milk chocolate melting wafers. Let set completely and enjoy!

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Miso-Caramel deLites

(Level: Hard)
 

1. Follow plain shortbread recipe

2. Roll to a little thicker than 1/8-inch and cut out circles the size of Samoas. Use a smaller cutter or a circular piping tip to cut out the center hole.

3. Freeze until solid, then bake at 350°F for 6-7 minutes. Bottoms should be lightly golden brown.

4. Toast some unsweetened desiccated coconut until golden brown in a skillet or in the oven. On the stove, stir consistently to prevent burning and ensure even color.

5. Miso caramel sauce: cook 1 cup granulated sugar in a saucepan until melted, stirring often. Once melted and beginning to caramelize (have color), deglaze with 6 Tablespoons cubed unsalted butter. Be careful of the steam. Add 1/2 cup heavy cream and  2 Tablespoons white miso paste. Simmer and whisk for 2 minutes to emulsify and thicken. Cool.

6. Spread some of the caramel onto the shortbread base.

7. Toss some caramel with the toasted coconut. There should be enough caramel to coat all the coconut, but not so much that the mixture loses its shape.

8. Using your hands, press the coconut mixture onto the Samoa cookie base. Do not compress.

9. Using a fork, dip the bottom of the cookie in tempered dark chocolate or chocolate melting wafers. The chocolate should cover the shortbread.

10. Move cookies to a parchment-lined tray.

11. Using a spoon or piping bag, drizzle lines of dark chocolate across the top of the cookie. Let set completely. Enjoy!