iced berry piñata knock off
back in the day, i was a girl scout and i proudly sold girl scout cookies each and every winter. i had a few favorites, including peanut butter patties, but my absolute favorite girl scout cookie didn’t come out until i was no longer in scouting. they were called “iced berry piñatas” and they were absolutely delicious! they have been discontinued, so i decided to make up my own recipe for them. the secret to these delicious cookies is the toasted oatmeal, which gives them an unexpected crunch.
- 2 1/2 c old-fashioned rolled oats (not instant)
- 1 1/2 c all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 1/4 tsp cinnamon
- 1/2 tsp ground allspice
- 1 tsp salt
- 1/4 c butter, softened
- 1/2 c shortening
- 1 c brown sugar, firmly packed
- 3/4 c granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- seedless raspberry (or strawberry) jam
- 2 squares white almond bark
- to toast oats, preheat oven to 325° and spread oats in a thin layer over a jelly roll pan. bake 10-12 minutes, stirring frequently until a pale golden color and a nutty aroma is distinct.
- in a large mixing bowl, sift together the dry ingredients. when oats are cool, add them to the dry mixture, stirring well to combine.
- cream the shortening and butter with the sugars until the mixture is creamy and fluffy. add the vanilla, then the eggs one at a time while beating at medium speed.
- gradually add dry ingredients to the mix.
- roll dough into golfball size pieces, flattening each slightly, and place them on a non-stick cookie sheet about 2″ apart. they will not spread a great deal during baking.
- bake for 13-15 minutes in a 325° oven with baking racks centered. cool one minute and then transfer to a wax covered surface.
- while cookies are slightly warm, drop 1/4 tsp of raspberry jam on cookie and spread around with a pastry brush. allow cookies to completely cool.
- melt almond bark according to directions and drizzle over cookies. allow to harden, and pack in a cookie container separated by layers of wax paper.
enjoy!
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i'm a 20-something lady living in bellingham, wa. a wife to tom, maker of music, boring at-home desk job employee by day, and lover of life, all of the time. i enjoy cooking, watching movies and all things that inspire me to be creative.
Thank YOU SOOOO MUCH! these were my ABSOLUTE favs! i sold them when i was in 6th grade and ate 4 whole boxes all by myself(:
Kristin, thanks for reading! I’m sure I polished off a box or two in my day, as well. I hope that you enjoy the recipe!
I am going to try this recipe tomorrow – but I need to know how many cookies it makes?? One dozen? Two? More? THANKS!!
Hi, Kristina -
Thanks for reading! The recipe makes 18 large cookies or 2 dozen smaller cookies. Please let me know what you think.
Jess
I have a question, what could be used instead of almond bark? I am not a baker, but I am sure my husband will try to make these for me. I loved these cookies!
Thanks.
Hi, Gina -
Thanks for your comment! I would recommend using white chocolate chips, instead of almond bark. You could also try using semi-sweet chocolate chips, for a different taste.
Jess
These are amazing! For years i’ve been harassing girl scouts for no longer selling these lol I also recommend dipping the bottoms of the cookies in the white chocolate also to make them more similar to the originals.
Thanks, Jennie! I agree with the dipping, it makes it more like the original. I’m glad that you enjoyed the recipe.