National Cookie Day melts hearts…and chocolate!

On Friday, the 3rd grade at the Jacksboro Elementary school were treated to a very special event. In honor of National Cookie Day, the kids were given the task of making cookies to send to soldiers. No pre-baked mixes or cut and bake would do for this task. It was all from scratch, from an actual recipe.

As if that wasn’t special enough, the kids were also treated with time spent during the baking with the current Jack County Sheriff, Melvin Mayo.  In a post on his facebook page, Mayo stated

Had a great opportunity today to spend some time with our future leaders. Got to visit with Jacksboro Elementary 3rd graders today while they made cookies from scratch by recipe, in honor of National Cookie Day. This is an annual event where the kids are able to send cookies to soldiers that are stationed throughout the world and serving our country. Honoring our heroes is something I am very passionate about. We have the freedom to go about our lives daily because men and women have paid and continue to pay the price for freedom. I salute the 3rd graders and their teachers for taking on such an honorable task. Job well done.

If a photo can speak a thousand words, the pictures shared from the time spent with the kids spoke volumes. The message was that a sense of honor was shared by both the kids and Mayo in being able to do something special for the cause. And that the love for a good, fresh baked cookie has no boundaries.

Celebrate your own Cookie Day!

Toll House Cookies

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts

INSTRUCTIONS

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE
dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.


Cookie Day 2015!

mayo n kids 7 mayo n kids 8 mayo n kids 5 Mayo n kids 2


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