Summer vacation is drawing to a close.
Aiken County kids go back to school this Monday.
Others are already in class and settling into their school routine.
Today on Quick Cooking, Karin Calloway has a sweet idea for making the end of summer a little easier to swallow.
It's the back to school season, and one tradition in my family is welcoming the kids home from school with fresh-baked cookies. You could simply pick up a tube of cookie dough from the supermarket, but most of the prepared dough includes ingredients I can't even pronounce. With this week's recipe for Icebox Cookies, you'll know exactly what you're serving the kids and once you've made the dough they're as easy as the slice and bake dough from the store.
Combine flour, powdered sugar, salt in a food processor and pulse. Now, add some butter and pulse until the mixture is crumbly. Add some egg yolks and flavorings of choice--I'm adding lemon zest and juice--and pulse until you have a nice dough.
There are many ways to flavor up this dough. The batch I just prepared is a luscious lemon version, and I've made a batch of chocolate chip dough to slice and bake now. The dough should be refrigerated for a couple of hours before you slice and bake it, but it also can be stored in the freezer.
Unroll the cookie dough and slice into 1/4 inch discs, placing the discs one inch apart on parchment-lined baking sheets.
Having a batch of this dough in the fridge or freezer means that you can greet the kids or unexpected guests, with fresh-baked cookies any time. All you need besides the cookies is a big glass of ice-cold milk.
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