Bake/Cook/Make Day Saturday!

Bake/Cook/Make Day Saturday:

Saturdays are set aside to spend some quality, fun time in the kitchen with your child.

Honey Crunch Cookies

2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 cup honey
2 eggs
1 cup flaked coconut
1 cup butterscotch chips
4 cups crisp rice cereal

Instructions:

1. Sift together the flour, baking powder and salt; set aside.
2. In a large bowl, cream butter until light and fluffy.  Add honey, a little at a time, beating well after each addition.
3. Add the eggs, one at a time, beating well after each addition.  Mixture will appear curdled.  Gradually add dry ingredients; beat until moistened.  Fold in coconut, chips, and cereal.  Drop by teaspoonfuls 2 in. apart onto greased baking sheets.
4. Bake at 350 degrees for 12-14 minutes or until golden brown.  Remove to wire racks to cool.

Chocolate Pecan Kisses

1 egg white
1/3 cup sugar
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped pecans

Instructions: 

1. Place the egg white in a small bowl; let stand at room temperature for 30 minutes.  Beat on medium speed until soft peak form.  Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.  Fold chocolate chips and pecans.
2. Drop by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets.  Bake at 250 degrees for 40-45 minutes or until firm to the touch.  Turn oven off and let cookies dry in the oven for 1-1/2 hours.
3. Carefully remove cookies from the parchment paper.  Store in an airtight container.

Recipes were found in the Taste of Home Best Loved Cookies and Bars  magazine.  Available in stores until January 18, 2010.  Also log onto www.tasteofhome.com.

Bake/Cook/Make Day Saturday!