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Below are three excellent cookie recipes to make with children. They are well-tested by my granddaughter, Bella. She loves them.

[typography font=”Amaranth” size=”24″ size_format=”px”]Melt Away Cookies[/typography]

Ingredients:

1 cup flour

½ cup corn starch

½ cup powdered sugar

¾ cup (1½cubes) butter, softened

1 teaspoon vanilla

Directions:

1. Preheat oven to 350° F.
2. Combine flour, corn starch and powdered sugar in medium bowl – set aside.
3. Beat butter in large bowl with mixer at medium speed until creamy and smooth.
4. Add flour mixture and vanilla; beat until well blended.
5. Refrigerate for 30 minutes to 1 hour or until easy to handle.
6. Shape dough into 1-inch balls.
7. Place 2 inches apart on ungreased baking sheets; flatten slightly with floured fork.
8. Bake 10 to 12 minutes or until edges are lightly browned.
9. Remove from baking tin and cool completely on wire rack..
10. Store in a tightly covered container.

Prep Time:  15 minutes
Cook Time:  10 to 12 minutes
Chill Time:  30 minutes
Yield:  3 dozen cookies

 

[typography font=”Amaranthl” size=”24″ size_format=”px”]Quick Chocolate Oatmeal Cookies[/typography]

These are wonderful, quick cookies. It is one of the first things my children learned to “cook.” You can add more or less oats. I have found that the weather makes a difference on the consistency. It is very important not to boil them for longer than a minute.

Ingredients:

2 cups sugar

½ cup Nestle Quik©

½ cup milk

1 cube butter

2 cups uncooked oatmeal

1 cup nuts, chopped

1 teaspoon vanilla

Directions:

1. Mix sugar, Nestle Quik, milk and butter in a sauce pan – boil for one minute (no longer than 1 minute)
2. Remove from the heat and add the oatmeal, nuts and vanilla
3. Drop on waxed paper – let cool

Yield: 2 1/2 dozen

Preparation Time: 10 minutes

 

[typography font=”Amaranth” size=”24″ size_format=”px”]Lemon Shortbread Cookies     [/typography]

Ingredients:

4 cups flour

1 pound (4 cubes) unsalted butter, softened

1½ cups granulated sugar

1½ cups powdered sugar, sifted

4 tablespoons lemon juice (~3 lemons)

1 tablespoon vanilla extract

½ teaspoon salt

Directions:

1. Pre-heat the oven to 350º F.
2. Line baking sheets with parchment paper – set aside.
3. Sift flour – set aside.
4. Cream butter and sugars until light and fluffy.
5. Add lemon juice, vanilla, and salt – beat until well combined.
6. Stir in flour – 1 cup at a time.
7. Scoop a heaping tablespoon for each cookie onto prepared cookie sheets about 2 inches apart.
8. Bake for approximately 15 minutes or until very light brown around the edges.
9. Allow cookies to cool on cooling rack.

Yield:  5 1/2 dozen cookies

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