Pat’s Pantry: Lunch box cookies

By Pat Mills

Now that the children are back in school, it is time to start baking cookies for their sack lunches.  Looking through recipes, I found a lot of good ones but they have peanut butter or nuts in them and our school doesn’t allow nuts of any kind. So here goes some different options. – Pat

Soft honey cookies
¼ cup sugar
2 tablespoons canola oil
1 egg
3 tablespoons honey
¾ teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
¼ teaspoon baking powder
¼ teaspoon ground cinnamon
1/8 salt
Beat sugar and oil until blended. beat in egg; beat in honey and vanilla. Combine flour, baking powder, cinnamon and salt; gradually add to sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours. Drop dough by tablespoonful 2-in. apart onto a greased baking sheet. Bake at 350 degrees for 8-10 minutes, or until bottoms are lightly browned. Cool for 1 minute before removing from pan to a wire rack. Store in an airtight container. Yield: 16 cookies.

Soft buttermilk sugar cookies
1¼ cups sugar, divided
¼ teaspoon ground cinnamon
½ cup shortening
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
½ cup buttermilk
Combine ¼ cup sugar and cinnamon; set aside. In a large bowl, cream shortening and remaining sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk. Beat well after each addition. Drop by tablespoonful onto greased baking sheets. Sprinkle with reserved cinnamon-sugar. Bake at 375 degrees for 8-10 minutes or until the edges begin to brown. Remove to wire racks. Store in an airtight container. Yield: about 2-½ dozen.

Sour cream chocolate cookies
½ cup butter or margarine, softened
¾ cup sugar
½ cup packed brown sugar
1 egg
½ cup sour cream
1 teaspoon vanilla extract
1¾ cups all-purpose flour
½ cup baking cocoa
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (6 oz) semisweet chocolate chips
½ cup vanilla or white chips
In a mixing bowl, cream butter and sugars. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips. Drop by rounded tablespoonful 2-in apart onto greased baking sheets. Bake at 350 degrees for 12-15 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely. Yield: about 3 dozen.

2 tablespoons sugar
2 teaspoons ground cinnamon
½ cup margarine, softened
1½ cups sugar
2 large eggs
2¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoons baking soda
¼ teaspoon salt
Stir together 2 tablespoons sugar and cinnamon, and set aside.  Beat margarine and 1-½ cups sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating just until blended after each addition. Combine flour and next 3 ingredients; gradually add to margarine mixture, beating until blended. Shape dough into 1-in balls; roll in cinnamon-sugar mixture. Place 2-inches apart on an aluminum foil-lined baking sheet. Bake at 350 degrees 8 to 10 minutes or until lightly browned. Transfer to wire racks to cool. Makes 3-1/2 dozen.

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