Calder Woods celebrates Girl Scout tradition

photo by Brandi Haskett

Thursday, March 13, Calder Woods Retirement Village commemorated the 102nd anniversary of the founding of the Girl Scouts with a Girl Scout cookie social.

The event kicked off with a Girl Scout trivia game hosted by Calder Woods Director David Long, followed by a brief narrative from former Girl Scout Senior Troop Lead­er JoAnn Cannon. Winners of the trivia game, which includ­ed questions ranging from, “What is the most popular cookie sold?” to “How many cases of cookies can fit in a minivan?” (Thin Mints, and about 50 cases, in case you are wondering) were able to pick their favorite box of Girl Scout Cookies.

Cannon recalled numerous stories as leader of senior troop 300. For nearly 40 years, she helped guide young women to become successful members of society and also insisted teaching proper etiquette for any occasion— something that is overlooked too often today.

“My goal was to teach these young girls how to present themselves well to society, and for them to be able to say ‘I know what to do,’ when an opportunity arises,” Cannon said. “To this day, I will get a call from one of my girls thanking me for showing them the correct techniques for this or that.”

Kayla Jasso, a third grader and Girl Scout Brownie, was also in attendance to take orders for those tasty cookies after the social was over.

The Girl Scouts organiza­tion was founded by Juliette “Daisy” Gordon Low in Savannah, Ga., on March 12, 1912, and lives on today through the 3.2 million mem­bers worldwide.

Low believed that all girls should be given the opportu­nity to develop physically, mentally, and spiritually, the Girl Scouts Web site states. The sale of cookies as a way to finance troop activities began as early as 1917.

 

Girl Scout Cookie recipe, circa 1922

• 1 cup butter

• 1 cup sugar

• additional sugar for top­ping (optional)

• 2 eggs

• 2 tablespoons milk

• 1 teaspoon vanilla

• 2 cups flour

• 1 teaspoon salt

• 2 teaspoons baking pow­der

Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refriger­ate for at least 1 hour. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired.

Bake in a quick oven (375°) for approximately 8 to 10 min­utes or until the edges begin to brown. Makes six- to seven-dozen cookies.

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