![]() |
(The recipe, including a link to the index of printable PDF files, can be found at the bottom of this post.) |
Description (from the publisher):
Today may seem long before leaving for a summer vacation or short during the time away. The moments that make up the day are filled with surprises, joy, fun, and memories. This book guides young readers to keep their eyes and ears open so the day doesn’t slip by.
My Thoughts:
"Today stretches long..." This book about the way time stretches and shrinks, and sometimes stands still, is a great way to talk to kids (& adults!!--I needed this just as much as my kiddos!!) about being patient (while waiting for something exciting to happen), being present (in those moments that seem to rush by way too fast), and holding onto those precious memories to relive them again and again after *today* has passed.Beyond the main text, a story that celebrates a fun summer family vacation where the child gets to visit their grandpa and cousins, the back matter with tips on being mindful and calming anxiety as you appreciate the here-and-now is extremely informative and helpful!
Stephanie Graegin's illustrations are warm and inviting, evoking a perfect summer day and the joy of family reunions.
The Recipe:
1 c. butter
1 ½ c. sugar
1 (3 oz.) box lime Jello
2 (.15 oz.) packets watermelon Kool-Aid
1 tsp. baking soda
1 tsp. salt
½ c. warm water
4 c. gluten-free all-purpose flour
Cream butter and sugar together.
Add Jello, Kool-Aid, baking soda, salt, and warm water. Mix
on low speed until all ingredients are incorporated, then increase to high
speed. Beat until light and fluffy (3-5 minutes).
Stir in flour, and mix until well-combined.
Drop by 1-inch cookie scoop onto parchment-lined cookie
sheet, about 2 inches apart. Press balls with the bottom of a glass cup (or
other flat, round surface) to flatten to about ½ inch thick.
Bake* 9-11 minutes at 375 degrees Fahrenheit, until bottoms
are slightly browned.
Let cool about 5 minutes on tray before removing to a wire
rack to cool completely.
*Optional: Bake a few cookies & freeze the extra cookie dough. Roll
dough balls and flatten as directed. Place cookies on parchment-lined baking
sheet (no space necessary) and freeze for 2-4 hours. Once frozen, transfer
cookie dough to a large freezer bag and return to your freezer. You can bake straight
from frozen at 350 degrees Fahrenheit for 12-14 minutes. Freshly-baked cookies
anytime you want!
This
recipe, initially requested by Elder Dahle (who served in the Maryland
Baltimore LDS mission in 2023) pairs
well with TODAY
by Gabi Snyder and Stephanie Graegin.
No comments:
Post a Comment