Back To School Cookies Recipes

BACK-TO-SCHOOL COOKIES

Back-to-School Cookies image

I made these cookies for the first time when my oldest daughter started kindergarten and now I have to bake them every year when it's time for 'back to school!'

Provided by barbara

Categories Desserts Cookies Sugar Cookies

Time 4h12m

Yield 36

Number Of Ingredients 11

Ingredients

1 cup white sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla extract
3 ¾ cups all-purpose flour
2 teaspoons baking powder
¼ cup heavy cream
1 pinch salt
½ cup confectioners' sugar, or as needed
1 teaspoon lemon juice, or as needed
assorted food coloring

Steps:

Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla extract and beat until well mixed. Sift together flour, baking powder, and salt and stir into the creamed butter mixture alternately with the heavy cream until dough is evenly mixed. Chill dough in refrigerator, 2 to 3 hours.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Roll cookie dough on a floured work surface. Cut dough into strips about 2 1/2 inches long and about as thick as a pencil, forming one end into a point. Arrange "pencils" on the prepared baking sheet.
Bake in the preheated oven until lightly browned, 12 to 14minutes. Transfer parchment paper with cookies to a wire rack to cool completely.
Mix enough confectioners' sugar and lemon juice together in a bowl to form a thick icing. Divide icing among several small bowls and mix different colors of food coloring into each bowl.
Decorate "pencil" cookies with colored icing so they look like colored pencils. Allow icing to dry completely.

Nutrition Facts : Calories 131.1 calories, Carbohydrate 17.4 g, Cholesterol 26.2 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 72.5 mg, Sugar 7.3 g

BACK-TO-SCHOOL COOKIES

Back-to-School Cookies image

These hearty treats are great for an after-school snack or to share with friends. With a glass of cold milk, they're an irresistible snack. -Frances Pierce, Waddington, New York

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 6-1/2 dozen.

Number Of Ingredients 12

Ingredients

1 cup butter-flavored shortening
1 cup creamy peanut butter
2 cups packed brown sugar
4 large egg whites
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups crisp rice cereal
1-1/2 cups chopped nuts
1 cup sweetened shredded coconut
1 cup quick-cooking oats

Steps:

Preheat oven to 375°. In a large bowl, cream the shortening, peanut butter and brown sugar until light and fluffy, about 5 minutes. Beat in egg whites and vanilla. Combine the flour, baking soda and baking powder; gradually add to creamed mixture and mix well. Stir in the cereal, nuts, coconut and oats. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden browned, 7-8 minutes. Remove to wire racks.

Nutrition Facts : Calories 103 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

BACK-TO-SCHOOL COOKIES

Back-To-School Cookies image

From Taste of Home. These are similar to the ones my mom used to make us, so I was very happy to find it!

Provided by Suzie_Q

Categories Drop Cookies

Time 25m

Yield 12 dozen, 72 serving(s)

Number Of Ingredients 12

Ingredients

1 cup butter flavor shortening
1 cup creamy peanut butter
2 cups packed brown sugar
4 egg whites
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups crisp rice cereal
1 1/2 cups chopped nuts
1 cup flaked coconut
1 cup quick-cooking oats

Steps:

In a large bowl, cream shortening, peanut butter, and brown sugar until light and fluffy.
Beat in egg whites and vanilla.
Combine flour, baking soda and baking powder; gradually add to creamed mixture and mix well.
Stir in cereal, nuts, coconut and oats.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Flatten with a fork, forming a crisscross pattern.
Bake at 375 degrees for 7-8 minutes.
Cool on wire racks.

Nutrition Facts : Calories 112, Fat 6.6, SaturatedFat 1.6, Sodium 69.7, Carbohydrate 12, Fiber 0.7, Sugar 6.9, Protein 2.2

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