When the kids are home from school during their summer vacation, you need to be ready with snacks and cookies to keep their hunger at bay. It’s also nice to have some on hand in case someone drops by unexpectedly for a little visit or in case you decide to take a leisurely hike and want a snack to eat along the way.
Here are two cookie recipes that fit the bill. They’re both tasty and are sure to be a hit with kids and adults alike. The Double Chocolate Dream Cookies will be especially popular among chocolate lovers, and those who prefer something a little lighter will enjoy the Lemon Snowballs.
DOUBLE CHOCOLATE DREAM COOKIES
2 1/4 cups flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup packed brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 package (12-ounces) semisweet or milk chocolate chips
1/2 cup chopped nuts (your choice)
Combine flour, cocoa, baking soda and salt in a small bowl. In a mixer bowl, beat butter, brown sugar, granulated sugar and vanilla until creamy. Beat in eggs about 2 minutes or until light and fluffy.
Gradually beat in flour mixture. Stir in chocolate morsels and chopped nuts.
Drop by rounded tablespoons onto ungreased baking sheets. Bake in preheated 375-degree oven for 8 to 10 minutes or until puffed.
Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 3 dozen cookies.
LEMON SNOWBALLS
1/2 cup butter (no substitutes) softened
2/3 cup sugar
1 egg
1/4 cup lemon juice
1 tablespoon grated lemon peel
1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup finely chopped almonds
Confectioners’ sugar
In a mixing bowl, cream butter, sugar and egg until well blended. Add lemon juice and peel.
In a separate bowl, combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds; cover and refrigerate the dough for at least 1 hour or overnight.
After chilled, roll the dough into 1-inch balls. Place on ungreased baking sheets and bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top).
Remove immediately to wire racks; cool for 5 minutes and then roll in confectioners’ sugar. Yields about 2 dozen cookies.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
