Kid-friendly cookies

When I was a kid, I couldn't wait for the holidays to arrive. It was always Im for my sister, Leslie, and me to help Mom make festive treats. My nephew, Hunter, and his cousin, Rachel, experienced the same thrill as they helped prepare these cookie recipes, sneaking a few bites along the way. Your young chefs will also enjoy the fun of breaking Toffee Cookie Bites and powdering Peppermint Crescents. (Just leave the oven duty to the grown-ups.) Who knows? You might inspire the next Julia Child or Emeril Lagasse.

PEPPERMINT CRESCENTS MAKES

3 DOZEN

PRRP: 30 MIN., BAKE: 18 MIN., COOL: 5 MIN.

1 cup butter, softened

1 2/3 cups powdered sugar, divided

1¼ teaspoons peppermint extract, divided

1/8 teaspoon salt

2 cups all-purpose flour

Sifted powdered sugar

2 tablespoons milk

Hard peppermint candies, crushed

BEAT butter at medium speed with an electric mixer until creamy. Gradually add 2/5 cup powdered sugar, 1 teaspoon peppermint extract, and salt, beating well. Gradually add flour, beating until blended.

DIVIDE dough into 3 portions; divide each portion into 12 pieces. Roll each piece into a 2-inch log, curving ends to form a crescent. Place crescents 2 inches apart on lightly greased baking sheets.

BAKE at 325° for 15 to 18 minutes or until lightly browned. Cool 5 minutes. Carefully roll warm cookies in sifted powdered sugar. Cool completely on wire racks.

STIR together milk, remaining 1 cup powdered sugar, and remaining ¼ teaspoon extract until smooth. Drizzle cookies with icing, and sprinkle with crushed candies, gently pressing. Store in airtight containers.

SANDY RUSSELL

ORANGE PARK, FLORIDA

TOFFEE COOKIE BITES

MAKES ABOUT 4¼ DOZEN

PREP: 10 MIN., BAKE: 15 MIN., CHILL: 2 HRS.

24 saltine crackers

1 cup butter

1 cup firmly packed light brown sugar

1 (12-ounce) package milk chocolate morsels

1/2 cup chopped pecans or walnuts, toasted

COVER bottom of a 13- x 9-inch aluminum foil-lined pan with crackers.

MICROWAVE butter and brown sugar in a microwave-safe glass bowl on HIGH for 3 to 4 minutes or until sugar dissolves, stirring occasionally. Pour butter mixture over crackers.

BAKE at 325° for 15 minutes or until bubbly. Remove from oven, and sprinkle with chocolate morsels, spreading as they melt. Sprinkle with pecans.

COVER and chill at least 2 hours. Cut toffee into 1-inch squares or break into pieces, and store in an airtight container in refrigerator.

PAM LUTGRN

LARGO, FLORIDA

CHOCOLATE SNOWBALLS

MAKES ABOUT 7 DOZEN

PREP: 25 MIN., BAKE: 10 MIN. PER BATCH

1¼ cups butter, softened

2/3cup granulated sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

½ cup unsweetened cocoa

¼ teaspoon salt

½ cup finely chopped unsalted peanuts

Sifted powdered sugar

BEAT butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and vanilla, beating well.

COMBINE flour, cocoa, salt, and nuts; gradually add to butter mixture, beating until blended.

PORTION dough by teaspoonfuls, and roll into balls; place on ungreased baking sheets.

BAKE at 350° for 8 to 10 minutes. Roll warm cookies in sifted powdered sugar. PENNY JUAREZ

COLORADO SPRINGS, COLORADO

Copyright Southern Progress Corporation Nov 2003
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