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Cooking with Children: Crescent Sugar Cookies

When it comes to cooking ideas for kids, baking can be a great place to start. Cooking full meals can be challenging when there are a lot of ingredients or different things that need to be done at the same time. Even now that I'm older I have a hard time keeping track of everything that's going on in the kitchen! That's why I love baking; it creates sweet treats through simplicity.

One of the reasons I love it so much is because when I was a kid, my mom used to bake cookies with me every so often. We had a couple of go-to recipes that were simple for me at a young age and absolutely delicious for everyone else involved! One of my absolute favorite was the crescent sugar cookie we used to make. They really are the perfect cooking recipe for kids. These sugar cookies are really basic, but come out crispy and delicious. My favorite part was rolling the cookies into shape and into a bunch of powdered sugar. I continue to make these even now and they always remind me of mom. If you find yourself cooking with children in the future, these may be just the thing to keep smiles on their faces.

Crescent Sugar Cookies

Ingredients

1 cup butter; ˝ cup confectioner's sugar; 2 teaspoons vanilla extract; 2 cups flour; 1 cup pecans (almonds can be substituted); ˝ teaspoon of salt

1. Preheat your oven to 325 degrees. Combine one cup of flour, pecans and salt in a processor/blender. By turning it on and off repeatedly, finely chop the pecans. This can be a really fun job for the kids to do.

2. With a mixer, combine the butter, powdered sugar, and vanilla extract in a bowl until all blended together. Add the pecan mixture and last cup of sugar and blend well. From here you can either continue baking, or refrigerate the dough for another day.

3. Now this is the fun part, and when it comes to children's cooking you always want to make sure there's fun stuff for the kids to do. Take pieces of dough and roll them into 3 inch long logs. Pinch the ends, then turn them slightly to form a crescent shape. Place them on an ungreased baking sheet about an inch apart. The dough is not like chocolate chip cookie dough, it won't spread and cause the cookies to stick together.

4. Bake cookies for about 18 minutes, or until they turn light brown and firm. Let them cool for about 10 minutes when done, then roll them in extra powdered sugar. When they completely cool off the sugar will set into the cookie.

The great thing about these cookies is that they can really last for a long time. They can be stored in an airtight container for up to 2 weeks.

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