Back To School Lunch Box Cookies Recipes
BACK-TO-SCHOOL COOKIES
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
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 LUNCH BOX COOKIES
Your kid's wont trade these cookies. Ounce they get a taste of these fabulous cookies, they will want them everyday. Please vote for these cookies
Provided by Eddie Jordan
Categories Cookies
Number Of Ingredients 24
Steps:
- 1. GINGERSNAPS; Cream shortening and sugar together thoroughly. Add molasses and egg, mix well.
- 2. Sift remaining ingredients together add to creamed mixture. Beat until smooth.
- 3. Shape into walnut size balls roll in additional sugar. Place 2 inches apart on greased baking sheet.
- 4. Bake in preheated 350 degree oven until edges are browned.
- 5. Store in airtight container. These cookies improve with age.
- 6. SUPERB WALNUT COOKIES; Cream shortening, salt, and vanilla in a bowl. Add sugar gradually, cream well.
- 7. Add eggs mix thoroughly. Add flour, and walnuts mix well.
- 8. Drop from teaspoon onto greased baking sheet, flatten with bottom of a glass dipped in additional flour.
- 9. Bake in preheated 325 degree oven for 12 to 15 minutes. Yield 30 cookies.
- 10. FORTUNE COOKIES; Cream butter and sugar in bowl until fluffy; blend in vanilla.
- 11. Add eggs one at a time beating well after each addition. Beat in flour
- 12. Grease and flour cookie sheet. Drop 6 rounded teaspoons dough on each cookie sheet at least 2 inches apart.
- 13. Bake in a preheated 375 degree oven for 15 to 20 minutes or until edges are well browned.
- 14. Remove from oven loosen carefully with wide spatula. Keep pan warm.
- 15. Fold each cookie in half gently, wrapping fortune inside and keeping top of cookie on outside.
- 16. Pinch points together. Yield 5 dozen.
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4.9/5 (13)Total Time 27 minsCategory Bread, Cookies & PastriesCalories 158 per serving
- Put the flour, baking soda, salt, cinnamon and nutmeg in a bowl and set aside. In a large bowl, put the cereal, two types of oats, (flax/hemp seed), coconut, dried fruit and chocolate chips, and also set aside.
- In a large mixing bowl (for a stand mixer if you have one) cream the butter, sugar and brown sugar for about 5 minutes. Then add the milk, vanilla and eggs and mix well. Add the contents of the first bowl with the flour, and mix in slowly. When well incorporated, remove the bowl from the stand mixer and add the contents of the second bowl, with the oats and fruit, etc. and stir in with a large wooden spoon, until evenly mixed.
- Drop by heaped teaspoonfuls or larger, depending on how large you prefer your cookies and bake in preheated oven for 5 minutes, then turn 180 degrees, and bake for another 4 to 6 minutes, or until golden brown on the edges (the center should still be a little pale).
- Remove from pan with metal spatula and place on cookie rack to cool. Lovely when served warm, with a glass of milk or cup of tea!
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