We baked several dozen cookies this week for church. And DD and DS were my big helpers. They're getting quite good in the kitchen. They take turns dumping in ingredients and stirring the batter. While Rice Krispie candy is their favorite to make and to eat--and I'm considering having us make big batches of it to take to our pediatrician, vet, community center, and church as holiday gifts--they like cookies too. The dough is their favorite part, better even than the finished cookies. Now, that was fine before we started using real eggs--egg replacer is made of ground flaxseed--but it's been hard to break the dough-eating habit. Who would think I could complain about NOT having an allergy? I think I'd better keep pasteurized eggs in the house for baking (though, I ate dough all the time as a kid and never got sick--the trick is in how you crack the eggs--avoid the outside of the shell where the salmonella is).
Yesterday, we made Ginger Snaps and Orange Cranberry sugar cookies, both starting with gluten free mixes. DD loved stirring and DS was the champion at rolling the balls in the sugar. He'd chant "roll them in sugar and drop them on the tray!" He liked it so much that we rolled both batches, even though the second batch didn't need it.
We all watched them bake, carefully avoiding the oven. And were impatient for them to cool. DD inhaled the ginger snaps but left the cranberry orange alone. DS didn't really like the finished product and ended up playing with his trains.
But they were asking to bake cookies again today.
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Gluten Free Pantry Gingerbread and Spice Cake mix--follow the recipe for Ginger Snaps. We used pumpkin pie spice instead of ginger.
Namaste Cookie mix--we added about 2/3 cups craisins and the zest and juice of one orange, plus about 2 teaspoons or more of cinnamon.
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