My son Nathan is 4 and loves to cook. He picked out his own apron, it is black and grey, and every time I go into the kitchen to cook he gets it and has me put it on him, even if he is only going to go back into the living room to watch Sponge Bob. Someone is cooking therefore he needs his apron. I am now on the lookout for recipes that are kid friendly and yet still teach measurements.
Nathan and his friend Logan wanted to cook the other day and I had come upon this recipe in BHG special edition Christmas Baking magazine and thought I would let them try it. They completed the entire recipe by themselves with just a little help from me to keep them safe. They were so proud of themselves that they ran over to Logan's house to share their masterpiece with his family. What a great day for both of them. What is great about this recipe is that is doesn't rise, therefore they really cannot screw it up and it is delicious.
Toffee Crackle Cookies
prep: 25 minutes Bake: 20 minutes per batch Oven: 300〫
1 Cup Butter, softened
1 Cup packed brown sugar
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla
2 1/4 cup AP flour
1 cup chocolate covered toffee pieces
Preheat oven to 300〫. In a large bowl beat butter with an electric mixer on medium to high speed for 30 minutes. Add brown sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in toffee pieces.
Shape dough into 1 1/4" balls. Place 2 inches apart on an ungreased cookie sheet. Dip bottom of a glass into granulated sugar and flatten each ball to about 1/4" thickness.
Bake about 20 minutes or until edges are firm but not brown. Transfer cookies to a wire rack to cool.
* Recipe provided by Greg Luna for BHG