Before they went camping up at Lake George for Memorial Day weekend, Katie used the lemon cookie recipe from the book. A few days before, we had taken a ride to the nearby Waterwheel Village Country Store (near Galway, New York) where Katie bought a set of dinosaur cookie cutters she'd seen on an earlier visit. She used about a fourth of the dough for their camping trip, and froze the rest. Tonight, after dinner, she asked the boys if they wanted to make more dinosaur cookies, and of course, they said yes!
Here's the recipe, followed by a few photos of their baking session tonight.
Fossilized Lemon Tracks
(aka lemon sugar cut-out dinosaur cookies)
from "How Do Dinosaurs Eat Cookies?" by Jane Yolen & Mark Teague
1 cup softened butter
1 1/2 cups granulated white sugar
1 1/2 teaspoons lemon extract (Katie didn't have any; she used lemon rind)
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
2 3/4 cups all-purpose flour
Extra sugar: 1/4 - 1/2 cup white sugar (do not mix into dough)
1. Ask an adult to help you bake, and wash your hands
2. In a large bowl, stir the butter with an electric mixer or large spoon.
3. Add each ingredient in order (except for the extra sugar), mixing well each time. At the end, you will need to wash your hands.
4. Roll the dough into small balls.
5. Sprinkle the extra sugar on a place and roll the dough balls around until coated. Place them on the cookie sheet with space between them. (Katie chose to roll the dough out, sugar-cookie style).
6. Press "dino tracks" into each cookie dough ball with a chopstick, or the handle of a spoon, or some other kitchen tool. Experiment with making different kinds of "tracks." Press them in hard enough to squish the dough down by half.
7. Bake for 9-12 minutes at 375 degrees F. Let them cool 2 minutes before removing with spatula.
8. Eat and share!
|After dinner cookie session with the boys...|