If you have leftover Girl Scout cookies, try this recipe

Girl Scout cookies have a limited chance of surviving to be used in a recipe. But just in case, here’s a recipe for the new Café Cookies the scouts will be selling this year.

Troops 474 and 446 will be handing out samples of the new cookie Saturday at River Park Square. They will be near the Nordstrom Coffee Bar between 10:30 a.m. and 4:30 p.m.

For more information about the local program or to find out where to buy cookies, go to www.gsiec.org or call 747-8091.

Café Cookies Kuchen

From the Girl Scouts Mile High Council in Denver

1 box new Girl Scout Café Cookies, crumbled

2 teaspoons baking powder

1/2 cup butter, softened

2 cups brown sugar, divided

2 eggs, separated

1 cup milk

1 teaspoon vanilla extract

1/2 cup chopped nuts (optional)

3 Granny Smith apples, finely diced

1 tablespoon cornstarch

1/2 cup water

1/2 cup applesauce

Whipped cream (optional)

Combine cookie crumbs with baking powder.

In a separate bowl, cream butter with 1 cup brown sugar. Stir in egg yolks and mix well. Add milk and vanilla. Beat entire butter mixture well.

Add cookie crumb mixture to butter mixture. Mix until dry ingredients are moist. Let sit covered for 30 minutes.

Preheat oven to 300 degrees.

Beat cookie crumb and butter mixture again until it forms a smooth batter. Stir in nuts, if using.

Beat egg whites until they form stiff peaks, then fold into batter. Pour batter into an 8-inch square cake pan and bake for 1 hour, or until cake tests done.

Meanwhile, mix cornstarch with water. Add to apples, remaining brown sugar and applesauce in a medium saucepan. Bring apple mixture to a boil. Reduce heat and simmer, stirring until mixture thickens – do not overcook.

Pour sauce over hot Café Cookie Kuchen and serve with a dollop of sweetened whipped cream.

Yield: 1 (8-inch) square cake

Nutrition per serving: Unable to calculate.