GOOD TASTES

WHEN YOU GIVE A KID A COOKIE…

CHANCES ARE, THEY’LL ASK YOU FOR A GLASS OF MILK TO GO WITH IT!

WRITTEN BY GINA REARDON / PHOTO BY MELANIE MCDOWELL

My stepmom was a talented cook and a solid baker. My dad remarried when I was nine years old, after losing my mother to cancer. My stepmom baked cookies, pies, cakes, cinnamon rolls, and more, so it was not unusual to return home after school and be greeted with those wonderful aromas wafting from the kitchen, wrapping around me like a warm scented hug. Finding comfort in the kitchen while cooking for others is a passion and a gift to share. As a young mother myself, I baked as much as time allowed. My firstborn rarely had store-bought bread, and other than an occasional Oreo, only homemade cookies.

At the next Bake Sale for No Kid Hungry, one can expect to discover a vast assortment of cookies of all shapes and sizes, including these Chocolate Chunk Cookies with Peanut Butter M&Ms and Amish Sugar Cookies. Funds raised by No Kid Hungry help food-insecure kids connect to more school breakfast, after-school and summer meals. Our local chapter of No Kid Hungry is making a difference, one cookie at a time. I hope to see you there!

KC Bake Sale for No Kid Hungry

WHEN: Sat., May 7, 9am-2pm WHERE: Under the big white tent along the Meyer Boulevard greenspace next to Commerce Bank in Brookside, 6336 Brookside Plaza, Kansas City, Missouri bakesale.nokidhungry.org

Chocolate Chunk Cookies with Peanut Butter M&Ms

Ingredients

1 cup soft butter 1/3 cup Crisco vegetable shortening ½ cup granulated sugar ½ cup light brown sugar 1 cup dark brown sugar 1/4 cup turbinado (raw brown sugar) 2 eggs 3 teaspoons vanilla 3-¼ cup all-purpose flour 1 teaspoon baking soda 1 teaspoon sea salt 12-14 ounces dark or bittersweet chocolate, coarsely chopped in about ½-inch pieces 12-16-ounce bag of peanut butter-filled M&Ms, divided Flakey sea salt, if desired

Preparation

Cream butter and sugars until light and fluffy, about 5 minutes. Add eggs one at a time, stirring well from bottom of the bowl, then add vanilla, blending well. Whisk dry ingredients together and add slowly, about a scant cup at a time. Mix well. Mix in chocolate chunks. By hand, fold in 1 cup of the peanut butter-filled M&Ms so they will not break, stirring to distribute evenly. Reserve remaining M&Ms. Cover bowl and refrigerate overnight to allow flavors to develop. (This step can be omitted if you simply cannot wait!) Pull bowl from refrigerator and allow to warm up on the counter for 1-2 hours. Preheat oven to 350 degrees. Using a scoop for consistent size and baking time, scoop balls of dough about the size of a golf ball and place on parchment-lined baking sheets about 1 inch apart. Press lightly with the palm of your hand to flatten slightly, sprinkle a few grains of flakey salt on top, if desired, and press a few of the reserved M&Ms onto the top of the cookies. Bake for 9-11 minutes until the cookies are set and no longer gooey on top. Remove from the oven and let cool on the baking sheets. This will yield a soft cookie. (For a crisper version, bake a minute or two longer until golden around the edges.) Store in an airtight container for up to 3 days, (or in the freezer to hide from your husband and kids).

YEILDS: 3 DOZEN

Amish Sugar Cookies - the best soft sugar cookie recipe ever!

Ingredients

1 cup unsalted butter 1 cup vegetable oil 1 cup granulated sugar 1 cup confectioner’s sugar 2 eggs 2 teaspoons vanilla 4-½ cups all-purpose flour 1 teaspoon cream of tartar 1 teaspoon baking soda ½ teaspoon salt

Preparation

Cream butter and sugars until light and fluffy, 3-4 minutes, and slowly blend in vegetable oil. Add eggs and vanilla, mix well. Sift or whisk together dry ingredients and stir in slowly, a scant cup at a time. Mix well. Preheat oven to 350 degrees. Using a scoop, form balls of dough about 1 inch in diameter. Roll in coarse sugar, sanding sugar or sprinkles, and place on a baking sheet a few inches apart. Freeze for 15 minutes. Bake the cookies about 8-10 minutes until they have flattened slightly, are puffed, and are just barely beginning to crack. Remove from the oven and allow to cool on the baking sheets (the cookies will continue to cook as they cool). Store in airtight containers for up to 5 days (or they disappear).

YEILDS: 3 DOZEN

Gina Reardon, former owner of Catering by Design and culinary philanthropist, leads the KC team for No Kid Hungry, culinary professionals and community members focused on supporting Share Our Strength’s No Kid Hungry campaign. Funds raised help connect the nation’s 16 million low-income children with more school breakfast, lunch, and summer meals.