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It’s time again to scout
out your cookie treats

The holiday sweets are finally all gone. Time to start that new year's diet. Except that now it's Girl Scout cookie season.

Dang.

Even if you resisted pre-ordering cookies back in November, the Scouts are hawking those irresistible $3.50 boxes outside supermarkets, discount stores and at most shopping centers through Feb. 6.

The good news is your indulgence goes to a good cause: Cookie sales raise 50 percent of the Girl Scout Council's operating budget, and all the money stays in Hawaii.

Older Scouts can even earn scholarship money by selling cookies.

For information on the cookie sale call 595-8400.

And if just eating them out of the box isn't good enough, try these recipes for more lavish desserts, from the Girl Scouts:

LEMON CHIFFON PIE

Crust:
1 box Lemon Drop cookies, crushed
1/2 cup melted butter

Filling:
6 ounces frozen lemonade concentrate
1 can sweetened condensed milk
8 ounces whipped topping

Mix crushed cookies and butter; press into pie pan. Bake at 300 degrees 10 minutes.

To make filling, mix lemonade and milk until thick. Fold in whipped topping. Spoon over crust and refrigerate. Garnish with more whipped cream.

APPLE BARS

2 cups oatmeal
1-1/2 cups flour
1 cup chopped pecans
2 cups brown sugar
1 teaspoon baking soda
1 cup melted margarine
1 cup M&Ms
1 can sweetened condensed milk
1 cup Apple Cinnamon cookies, crushed

Mix first 5 ingredients. Add margarine and mix until crumbly. Measure out 1-1/2 cups and add M&Ms to this. Press remaining crumbs into greased pan. Bake at 350 degrees for 12 minutes.

Combine milk and cookie crumbs; spread over baked crust. Top with M&M mixture. Bake 14 more minutes.

Nutritional information unavailable.

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