Dish of the week: Pastry pro offers tasty play on Girl Scout cookie

(Credit: Giant Noise)
(Credit: Giant Noise)

They stand sentry at the entrance to Walgreen’s. You work with their marketing directors, err, parents. Or, you are their parents. From mid-January to late-February the Girl Scouts and their tempting cookies are unavoidable.

At the threat of heresy, I will go on the record here and say that I am not a fan of the beloved Thin Mints. My GS cookie preferences lean towards the Samoas, though I won’t turn down a cold Tagalong or an almost-stale Do-Si-Do. Heck, even the gluten-free Toffee-tastics are pretty swell.

Launderette (2115 Holly St.) pastry chef and partner Laura Sawicki, who was a Brownie growing up and “cookie queen” three years in a row, drew inspiration from the outfitted sugar dealers to create a marvelous take on the Samoas. The chocolate-dipped cookies are topped with a slightly salty miso-butterscotch caramel and flakes of toasted coconut. It is the perfect combination of gooey and creamy, with a hidden crunch. Launderette serves two for $6 at lunch.



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