After lunch, I decided to boil half a dozen just to have in the fridge. Kevin and I sometimes like to eat a hard boiled egg for a high protein snack. So that took care of that. Then there was the corn. I started husking and boiling and cold water bathing and scraping and bagging and freezing. Then I pulled Evan into the process and got him husking, very grudgingly, with a grimace and frown upon his face, he did it.
All the while the corn freezing project was underway, the cookie baking was going on as well. You know, I think I'm just not happy unless I'm in a frenzy. Anyway, Owen and Jenna helped out with this week's cookie. I am officially caught up from the week I took off to go on vacation.
I'm going to be straight up, honest and to the point with you. I don't care for this week's cookie. It's a cookie for kids, plain and simple. Too often, the cookies I have chosen to bake thus far on my Cookie Journey, have been cookies that sound good to me. Duh! Why on earth would I bake something that doesn't even sound good? I always feel bad, though, when one or all of my kids don't really like the new cookie recipe I have made. So I decided to take one for the team. Be the adult. Let the kids be kids. With that, may I introduce Kool-Aid Cookies. This recipe comes from Tasty Kitchen, a website that is an off-shoot of a blog I follow by Ree Drummond, aka Pioneer Woman.
Here's What You'll Need:
1 package unsweetened Kool-Aid mix, any flavor (.14 oz.)
1 2/3 cup sugar
1 1/4 cup butter, softened
2 eggs, beaten
1/2 teaspoon salt
1 teaspoon baking soda
3 cups flour
1/2 cup sugar for rolling
Here's What You'll Do:
Preheat the oven to 325 degrees. Mix 1 2/3 cup sugar with the Kool Aid mix in a small bowl. In a mixer bowl, cream the butter. Add the Kool Aid-sugar mixture to the butter and mix until light and fluffy. Add the eggs and mix well. Add the salt and baking soda and then add the flour slowly.
You want a ball, not a pancake, Owen!
Roll the dough into balls and then roll in the sugar. Place 2 inches apart on a cookie sheet and bake for 10-12 minutes.
Jenna demonstrates proper ball-rolling technique.
Be sure to leave room for the cookies to spread out in the oven!
I don't care for these cookies simply because I think they are too sweet and, most importantly, I don't care for the Kool Aid flavor that we used. If we had used orange or cherry or the lemonade flavor, I think I might have liked it a bit more. We used the blue raspberry lemonade variety and I know I would not even like to drink that flavor! The cookies do, however, have great texture and they bake up very nicely. Quick and easy to put together. Don't discount this recipe just because I'm not oohing and ahhing over it.