I’m Catholic by birth. Winter to us means Lent, which, to be honest, is about all I remember beyond the school uniforms. Anytime winter/Lent rolled around, the only thing we could count on was the house-wide hostility that would mount as we spent several weeks avoiding sweets and desserts in all their overindulgent forms. The colder months, you might recall, make up Girl Scout cookie season. In a unique show of torture, rather than simply not placing an order with the Scouts, our family bought a bunch, tossed them into the freezer, and stored them until Easter—about two months later. This recipe is for all you lifetime gluten-free folks who have never been able to enjoy a winter of Girl Scout Thin Mints—and for all you weak-willed kids who can’t help but break the Lenten period of atonement. Bless your hearts!
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