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192
FRIDAY, SEPTEMBER 6, 1991
Childhood Memories
Of Baking Cookies
Children can gain a real
sense of accomplishment and
sharing, along with a deli-
cious treat, by helping to
make real cookies.
"Even a child three or four
years old can participate in
cooking, and they take as
much pride as if they had
done it all themselves," says
Rena Coyle, author of My
First Cookbook and My First
Baking Book, both published
by Workman Press and illus-
trated with drawings of
"Bialosky Bear."
Ms. Coyle says that
children's clean hands are the
best tools they they can use in
the kitchen. "It's easier for
children to mix dough by
squeezing it with their hands
than to use a spoon," she said.
In addition to mixing the
dough, here are some aspects
of cookie-making that chil-
dren can accomplish with
some supervision:
• They can separate eggs
like a professional chef. Teach
children how to crack an egg
and pour it into one hand over
a bowl. The white will drop
through the fingers, and the
yolk can be eased into
another bowl.
• While knives should on-
ly be used by adults and older
children, young children can
form refrigerator cookie
dough into logs to be sliced
later.
• Children can form drop
cookie dough into balls by
hand and place them on the
cookie sheet, and learn about
spatial relationships while
you explain how they will ex-
pand and help measure the
necessary distance between
cookies.
Ms. Coyle suggests that
cookie recipes be selected
with a child's age and atten-
tion span in mind. For very
young children, choose re-
cipes that can be made in
small batches, or ones for
which the dough can be made
on day one, baked on day two,
and decorated on day three.
For safety's sake, taking hot
baking sheets in and out of
the oven should be done by
the adult or older child who
is supervising the time in the
kitchen. And while Ms. Coyle
shares many parents' en-
thusiasm for children cooking
with the microwave oven, she
does recommend the same
cautions as for conventional
ovens.
"Because the air is not hot,
the microwave seems less
dangerous, but food must be
treated as if it comes from a
regular oven," she said. "It
should always be taken out of
the oven with oven mitts, and
allowed to cool on the counter
for half the time it was in the
oven."
Try these cookie recipes:
PEANUT BUTTER
CRUNCH COOKIES
1 cup vegetable
shortening
2 cups firmly packed
brown sugar
1 cup crunchy peanut
butter
4 egg whites, lightly
beaten
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 /2 teaspoon baking
powder
2 cups crisp rice cereal
11/2 cups chopped
peanuts
1 cup quick oats (not
instant or old
fashioned)
1 cup flake coconut
1. Heat oven to 350 degrees.
2. Combine shortening,
sugar and peanut butter in
large bowl. Beat at medium
speed of electric mixer until
blended. Beat in egg whites
and vanilla.
3. Combine flour, baking
soda and baking powder. Mix
into creamed mixture at low
speed until just blended. Stir
in, one at a time, rice cereal,
nuts, oats and coconut with
spoon.
4. Drop rounded measuring
tablespoonfuls- of dough 2
inches apart onto ungreased
baking sheet.
5. Bake at 350 degrees F. for
8 to 10 minutes, or until set.
Remove immediately to cool-
ing rack. Makes about 4
dozen cookies.
OATMEAL SCOTCH
CHIPPERS
1V4 cups vegetable
shortening
1 1/2 cups firmly packed
brown sugar
1 cup granulated sugar
3 eggs
11/4 cups crunchy peanut
butter
41/2 cups old fashioned
oats (not instant or
quick)
2 teaspoons baking soda
1 cup semi-sweet
chocolate chips
1 cup butterscotch-
flavored chips
1 cup chopped walnuts
1. Heat oven to 350 degrees.
2. Combine shortening,
brown sugar and granulated
sugar in large bowl. Beat at
medium speed of electric mix-
er until well blended. Beat in