Grandkids at college love Cookie Care Packages

Grand Island Dispatch, May 11, 2007

Spring is really beautifully presented in Western New York. I think of family members who live in the southern or far western states and wonder if they miss the spring colors, the daffodils, hyacinth, tulips in an astounding array of color. And what do they see that I don’t even know about?

Well, one granddaughter who has spent 14 years in a southern climate is now in New York City. She is in her freshman year studying at Parsons School of Design,

Winter was really hard for Rebecca to accept. She put off even buying winter clothes. I think she thought that the cold weather was a freakish bad joke that would be gone in a short time. I hope she finally bought at least a pull-down-over-the-ears hat and some gloves.

It wasn’t until after Christmas that we found out she had to make some meals on her own. Her dad told us that she could use anything microwaveable. She loves cookies and he said she would be delighted if we would send some homemade ones along, too.

When Rebecca called us to thank us for the first shipment, chocolate chip cookies, we loved knowing that she appreciated our effort.

Along about the Rice Krispies treats package, when she called, I asked if she had any preference in “zapable” foods. “Are you kidding?” she asked. “I’ll eat cardboard if you send it.”

For fun, with the next package, I sent along a picture I drew of a burger, a hot dog, rolls and condiments with instructions for microwaving them, saying I thought the construction paper images would be easier to digest than cardboard.

I have some small loaf pans. I baked our favorite banana nut bread, two or three large ones and two small ones. Various local Carr family members usually get a loaf of the bread, so they go fast enough right here. I freeze anything that may be more than we can eat in a day or two, so I froze one for Rebecca.

So far, we’ve sent a package a week for the last several months. I am running low on cookie ideas; so this week, we sent vanilla sugar cookies. Running low on ideas will send me back to testing new recipes. Bob won’t mind being the one to approve a new cookie. Rebecca and Bob are, for sure, related.

I’ll start this week’s recipes with a sure-fire winner – one that every camper and school child knows, but some non-campers and big kids might appreciate having spelled out for them. There is an indoor and an outdoor version.

Some Mores (or S’mores)

For each cookie to be made:

1 two-section graham cracker, broken in half
1/2 of a 1.55-ounce milk chocolate bar (Hershey’s is our favorite)
1 regular-size marshmallow

Outdoor version:

Adults to supervise. On one half of a graham cracker, place one-half of a chocolate bar. Toast one marshmallow carefully until golden brown. Put marshmallow on chocolate. Top with a half graham cracker. Press together. Repeat for some more. Eat while still warm – not hot.

Indoor version: Put 1/2-graham cracker on a paper towel. Put 1/2 of the 1.55-ounce chocolate bar on the graham cracker. Put one marshmallow on top of the chocolate. Microwave on high for 10 to 15 seconds, when the marshmallow will begin to puff up. Take out of microwave and top with second half of the graham cracker. Repeat procedure for each cookie, separately.

Rebecca may be making her own, as you read these recipes, but not the next one, until she’s a sophomore with a real stove.

Amazing Cookies (courtesy of the Buffalo News)

3/4-pound (three sticks) of margarine
1 and 1/2-cups sugar
1 and 1/2-cups brown sugar
2 eggs
2 teaspoons vanilla
1 teaspoon salt
1/4-teaspoon cinnamon
1 tablespoon baking powder
1 tablespoon soda
3 cups flour
2 cups chocolate chips
3 cups old-fashioned oats
2 cups sweetened, flaked coconut
2 cups chopped nuts

Blend margarine and the sugars, add vanilla and eggs. Beat well.

Add spice, salt, baking powder and baking soda to flour mix.

Stir in coconut, chips and nuts.

Drop by quarter-cup amounts onto lightly coated cookie sheets. Space about 1-and-1/2 inches apart.

Bake 15 to 18 minutes at 350 degrees. Cool on rack.

I think this recipe taught me a good lesson. Adding coconut to any cookie it is compatible with adds just enough moisture to the mix to keep a cookie soft.

I have also learned that under-baking is the way to go. If a cookie is slightly browned at the minimum time called for, take it out of the oven, cook for about a minute on the cookie sheet before you transfer them to a rack to cool.

Vanilla Sugar Cookies

2 –and-1/2 cups flour
1 teaspoon baking powder
1/2-teaspoon salt
1 cup (two sticks) margarine, softened
1-and-1/2 cups sugar
2 eggs at room temperature
1-and-1/2 teaspoons vanilla

Mix dry ingredients in a medium-sized bowl.

In a larger bowl, cream together shortening, sugar, eggs and vanilla.

Add flour mixture and blend.

Chill thoroughly.

Using about half the dough on a floured surface, roll out as thin as possible. Cut shapes, sprinkle with sugar, multi-colored “shots” or non pareil sprinkles (if using these, brush with an egg wash, first, or the sprinkles will roll off!

Or, instead or rolling out, form into small balls, place on cookie sheet and flatten with the bottom of a tumbler (floured); or, using a fork, flatten down once, and then again at right angles to the first one, just as you would with a peanut butter cookie.

I tried the “roll-out-as-thin-as-possible” with one-half of the dough. Now, I am not good with rolled cookie dough. I tend to have cookies so out of shape that you can’t tell a star from a gingerbread boy. So I used the second way with great results for the second half of the dough.

Offering cookies to our grandson, Nate, he chose the rainbow sprinkled one. I knew he would. Anyone under 21 will choose the brightest colored ones.

We sent Rebecca’s share on Thursday. She’ll get the package by Monday.

Again, Happy Mother’s Day, friends.