At Cookies for Kids’ Cancer, we’re all about helping supporters find ways to “Be a Good Cookie” – whether it’s hosting a bake sale, running a race, organizing a ladies’ night out, or giving your talents to raise awareness and funds for pediatric cancer research. But summer time, with oppressive temperatures and unpredictable thunderstorms, can make planning an old-fashioned bake sale a little more challenging.
One way to beat the summer heat while continuing to raise funds is to host a pre-order “bake and take” bake sale. Here’s how:
Step 1 – Select a few of your favorite cookie recipes that taste delicious and travel well. One of our favorite bake and take treats are Prince Liam’s Peanut Butter Cookies. See below for the recipe!
Step 2 – Email friends, neighbors and family members nearby and offer to “bake and take” a batch of cookies to them one night for their dessert in exchange for a donation to Cookies for Kids’ Cancer.
Step 3 – Go to your grocery store and purchase everything you need for the cookies you plan to bake. While shopping, remember to purchase plenty of GladWare to securely transfer your baked treats to supporters! GladWare, made by our longtime supporters at The Glad Products Company, is a great way to deliver your treats.
Step 4 – Bake and Take! Simply spending one afternoon in the kitchen – far away from the HEAT of the outdoors – you can truly be a Good Cookie by showing your support of the cause while sharing your cookies with friends and family.
Prince Liam’s Peanut Butter Cookies*
Makes 3 dozen cookies
1/2 cup vegetable shortening
1/2 cup sugar, plus additional for sprinkling
1/2 cup packed dark brown sugar
1/2 cup natural style peanut butter, at room temperature
1 large egg, at room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour, preferably unbleached
1 1/4 teaspoons baking powder
1/8 teaspoon salt
3/4 cup dry roasted peanuts, coarsely chopped
Preheat the oven to 350 degrees. Line 3 cookie sheets with parchment paper.
1.Place the shortening, both sugars, peanut butter, egg, and vanilla in the bowl of a mixer fitted with a paddle and beat on medium speed, stopping occasionally to scrape down the sides of the bowl, until well combined, about 3 minutes. In a separate bowl, combine the flour, baking powder, and salt. Add the flour mixture to the peanut butter mixture and beat on low speed until well combined, 1-2 minutes. Add the peanuts and beat 30 seconds longer.
2.Drop batter by tablespoons on the prepared cookie sheets, about 1 1/2-inches apart. Roll each tablespoon of batter into a ball. Working one at a time, dip the tines of a fork in sugar and press down a ball of batter, forming a crosshatch on top, into a 1 1/2-1 3/4-inch round.
3.Transfer to the oven and bake until the edges of the cookies are lightly browned, 12-14 minutes. Cool cookies on cookie sheet on a rack 5 minutes. Transfer cookies to the rack and cool completely.
* To find this and other bake-sale-perfect recipes, be sure to order Cookies for Kids’ Cancer’s Best Bake Sale Cookbook by Gretchen Holt Witt, available for pre-order now and available in stores starting September 12, 2011.