School House Cookies Food

SCHOOL CAFETERIA PEANUT BUTTER COOKIES

Steps:

• Preheat a convection oven to 325 degrees F (165 degrees C). See note for non-convection oven. Line baking sheets with parchment paper.
• In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Mix in peanut butter until well blended. Scrape down the sides of the bowl with a plastic scraper between additions. Add eggs 5 or 6 at a time, mixing well after each addition. Scrape down bowl, and mix for a minute. Combine the flour, baking soda and salt; gradually mix into the dough until fully incorporated. Scrape down the sides of the bowl one more time, and be sure the bottom has mixed evenly.
• Scoop out dough using an ice cream scoop, or roll into 2 inch balls. Place cookies 3 inches apart on the prepared baking sheets. Press down lightly with a fork to make a criss-cross pattern.
• Bake for 7 minutes in the preheated oven, until the edges are lightly toasted. Allow cookies to cool on the baking sheet for at least 5 minutes so they do not crumble.

SCHOOL HOUSE COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl, cream sugar and margarine.
• Add egg, vanilla and salt, beat well.
• In another bowl, stir together flour, baking powder, wheat germ and oats.
• With a fork, stir dry ingredients into other ingredients, blend well adding a tablespoon or more of water if necessary to hold ingredients together.
• Drop by teaspoonsfuls onto a greased cookie sheet.
• Flatten cookies slightly, and bake for 10-12 minutes.

OATMEAL SCHOOL COOKIES

Steps:

• Preheat oven to 375.
• Cream together the butter and sugar with electric beaters.
• Add the egg, vanilla, and salt and beat well.
• Stir flour, baking powder, wheat germ, and rolled oats together with a fork.
• Add raisins so they get rolled in flour and don't stick together.
• Blend well with other ingredients; I usually end up using my hands.
• Add a little water if necessary to hold mixture together.
• Place by tablespoonful on greased cookie sheets.
• Flatten them slightly.
• Bake for 10-12 minutes.

CHICAGO PUBLIC SCHOOL CAFETERIA BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugar until fluffy.
• Mix in vanilla extract.
• Mix in flour gradually.
• Using a small cookie scoop, roll dough into balls and slightly flatten on ungreased cookie sheets.
• Flatten cookies with the bottom of a glass dipped in sugar if desired.
• Bake until golden brown (approximately 12-15 minutes.
• Makes about 2 dozen.

BACK-TO-SCHOOL COOKIES

Steps:

• Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla extract and beat until well mixed. Sift together flour, baking powder, and salt and stir into the creamed butter mixture alternately with the heavy cream until dough is evenly mixed. Chill dough in refrigerator, 2 to 3 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Roll cookie dough on a floured work surface. Cut dough into strips about 2 1/2 inches long and about as thick as a pencil, forming one end into a point. Arrange "pencils" on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 12 to 14minutes. Transfer parchment paper with cookies to a wire rack to cool completely.
• Mix enough confectioners' sugar and lemon juice together in a bowl to form a thick icing. Divide icing among several small bowls and mix different colors of food coloring into each bowl.
• Decorate "pencil" cookies with colored icing so they look like colored pencils. Allow icing to dry completely.

SCHOOL CAFETERIA SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
• Heat oil in a wide pan over medium-high heat. Saute onion and bell pepper in the hot oil until soft, 5 to 7 minutes.
• Mix Italian dressing mix into ground beef and add to the hot pan; saute until browned and crumbly, 5 to 7 minutes. Drain. Add spaghetti sauce and simmer over medium heat for 15 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and add beef mixture; mix well. Transfer to the prepared casserole dish and top with Cheddar cheese.
• Bake in the preheated oven until cheese is browned, about 10 minutes.

SCHOOL CAFETERIA PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350.
• Use a very large mixing bowl and cream together shortening, butter and both sugars.
• Beat in eggs.
• Beat in peanut butter.
• Gradually add in flour and baking soda. You may only need the 4 3/4 cups of flour and not a full 5 cups.
• You may need to use hands as dough gets very stiff.
• Drop them by tbsp on to ungreased cookie sheets.
• Bake at 350 degrees for about 10-13 minutes or until lightly browned at edges.
• Makes about 100 cookies.

BACK-TO-SCHOOL COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream the shortening, peanut butter and brown sugar until light and fluffy, about 5 minutes. Beat in egg whites and vanilla. Combine the flour, baking soda and baking powder; gradually add to creamed mixture and mix well. Stir in the cereal, nuts, coconut and oats. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden browned, 7-8 minutes. Remove to wire racks.