Lemon Chalet bars

Ingredients
1 package Lemon Chalet cookies
1/4 cup butter
1 cup sugar
2 eggs
1/3 cup of lemon juice
1 Tbsp. Lemon Zest
2 Tbsp. flour
1 tsp. salt
2 Tbsp. powder sugar to sprinkle on top
Makes 12 bars.

Method
Preheat oven to 350 degrees. In a food processor, grind the cookies and butter into crumbs. Press into the bottom of an oven proof 9 X 9 dish.
In mixer, combine sugar and eggs. Slowly add lemon juice and rinds. Add flour and mix well. Pour on to cookie crumbs. Bake 20 minutes until lightly golden brown. When cool, sprinkle with powder sugar and cut into squares.

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Thanks-a-Lot Strawberry Mille Feuille
Ingredients
1 package Thanks-A-Lot Cookies
1/2 quart heavy whipping cream
1/4 cup sugar
1 tsp. vanilla
1 package of strawberries (sliced)
1 sprig mint

Method
Whip cream in mixer and slowly add sugar and vanilla. Make individual desserts as follows: Place a cookie on individual dessert plates with the chocolate part facing down. Using a piping bag, pipe some cream over the cookie. Next add strawberries (let strawberries stick out from the sides). Top with another cookie, then repeat with cream and strawberries. Finish to off with another cookie. Add a dollop of cream and a sprig of mint. Serve!

Part of ChefsLine’s Special Feature: Buy More Cookies. Get all of the recipes featuring Girl Scout Cookies now > .