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Step 3: Spoon 1 heaping teaspoon of peanut butter mixture on top of the center of each shortbread cookie. Step 4: Distribute any remaining peanut butter mixture among the cookies, then use a knife or icing spatula to smooth out the mixture evenly across each cookie top.
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Peanut Butter Patties®. The decadent taste of pure peanut butter over the satisfying crunch of a vanilla cookie makes this delicious treat a cookie sale must-have. Peanut Butter Patties® have been in our Girl Scout Cookie line for more than 30 years, are the third-best-selling Girl Scout Cookie and are among the top 10 best-selling cookies.
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Preheat the oven to 350°F. In a bowl, combine the flour, baking powder and salt. Whisk the mixture until smooth. In a mixing bowl, cream the butter, brown sugar and white sugar until light and fluffy. (It takes longer than you'd expect to cream butter and sugar !) Mix in the egg.
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In a small mixing bowl, combine peanut butter and powdered sugar until incorporated. Line a cookie sheet with wax paper. Fill a small cookie scoop ~½ way full of the peanut butter mixture. Place on prepared pan. Refrigerate for 10-15 minutes or until set. Preheat the oven to 350 degrees F.
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Roll out dough to cut-out-cookie width, either between sheets of parchment paper or from inside the bag, then cut with a circle cutter or the rim of a small glass. Freeze dough at least 20 minutes before cooking 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet.
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How to Make Homemade Tagalongs. Tagalongs consist of a shortbread cookie base, peanut butter filling, and chocolate coating. To keep the shortbread cookie base gluten-free, we used a combination of almond flour (for classic cookie flavor and texture), oat flour (because it's hearty and slightly sweet), and tapioca flour (to lighten them up.
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Divide the dough into two equal halves, press and shape into a log about 1.75"-2" inches thick and about 5-6 inches long. Tightly wrap the dough in plastic wrap and chill for at least 45 minutes until the dough is hardened. Preheat the oven to 350°F. Line a large cookie sheet with a silicone baking mat.
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If using buttery crackers and peanut butter. Use a generous amount of peanut butter between each cracker and put together assembly line style to save time. After all the Tagalongs are assemble, dip each into melted chocolate. Set for at least 10 minutes or put into refrigerator for a quick set.
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Aldi diehards can rejoice — Delish writer Madison Flager points out that the popular, low-cost grocery store offers a number of Girl Scout Cookie copycats under the store's brand name, Benton's. For example, if you love the fan-favorite Tagalongs cookie (which also goes by the name Peanut Butter Patties), check your local Aldi for Benton's.
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To mix the dough for Tagalongs: Line a rimmed baking tray with parchment paper. Keep it handy for later. In a mixing bowl, whisk together the flour and salt and put aside. Combine the butter and sugar in the bowl of a stand mixer. Use a paddle attachment on a medium setting to incorporate the ingredients.
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Bake on a sprayed cookie sheet or parchment paper until light brown edges approx. 9 to 11 minutes. Watch carefully not to brown. Immediately upon taking it out of the oven, form a well in the center with the back of a spoon or use your fingers covered in a cloth so as not to burn yourself. Cool completely.
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Whether the package says Peanut Butter Patties® or Tagalongs®, or Samoas® or Caramel deLites®, the cookies are similarly delicious. Contact your local Girl Scout council to find out which Girl Scout Cookies are available in your area.
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2 tbsp milk. Preheat oven to 350F. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball. Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick.
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Preheat oven to 350F. Line an 8x8 or 9x9 square baking pan with aluminum foil leaving overhang, spray with cooking spray and set aside. Shortbread Crust - Combine all ingredients in a medium mixing bowl, cutting in the butter with a pastry cutter or wooden spoon until a crumbly mixture forms.
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Directions: Preheat oven to 350 degrees F. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball. Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick.
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1. Add a heaping teaspoon of creamy peanut butter to the surface of 15 - 18 crackers and set them on a baking sheet lined with parchment or wax paper. 2. Then, melt your chocolate in either a double boiler on the stove, or, in a bowl in the microwave in 30 second intervals, stirring in between.
