Start spring break off with a cookie camp
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Wednesday, March 21, 2012
3/21/12 at 4:19 AM
The forecast for the start of spring break looks a little wet. So if you are looking for something to do with the kids, consider inviting some friends over for an indoor cookie camp.
Children will enjoy making the cookies themselves, and it will give them something to do if the weather does not cooperate with your vacation plans.
Most children love a chocolate chip cookie. I also included a recipe for a Snickerdoodle Bar Cookie and one for lemon lovers.
Here's hoping for sunny skies soon!
CHOCOLATE CHIP COOKIES
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
1. Preheat oven to 350 degrees.
2. Cream the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
- adapted From Allrecipes.com
SNICKERDOODLE COOKIE BARS
1 cup butter or shortening (shortening gives a better texture)
1 1/2 cups sugar
3 eggs
1/4 cup sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sugar
1 tablespoon cinnamon
1. Cream the 1 1/2 cups of sugar and butter (or shortening). Add the eggs one at a time, scraping the bowl between eggs. Add the sour cream. Combine the flour, soda, cream of tartar, powder and salt and mix into the sugar mixture.
2. Combine the 1/3 cup sugar and cinnamon in a small bowl. Grease a 9-by-13-inch pan and coat the bottom and an inch up the sides with half the cinnamon mixture.
3. Spread the dough in the pan and then cover with the remaining cinnamon and sugar. Bake for 30 minutes at 350 degrees or until done (the center should be moist but not doughy).
- adapted from Wiseanticsoflife.com
LEMON CRINKLE COOKIES
1/2 cup butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 whole egg
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cups powdered sugar
1. Preheat oven to 350 degrees. Grease light-colored baking sheets with nonstick cooking spray and set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides of bowl and mix again. Stir in all dry ingredients (except powdered sugar) slowly until just combined. Scrape sides of bowl and mix again briefly.
3. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
4. Bake for 9-11 minutes or until bottom of cookies begin to barely brown and cookies have a matte finish (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a dark baking tray, reduce baking time by about 2 minutes.
- adapted from TastyKitchen.com
Associated Images:
Cooking a batch of chocolate chip cookies is a great spring break activity. CORY YOUNG / Tulsa World file
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