Paying it forward

My oldest son is very much into taekwon-do. He's been at it for about 3 years now and just last night promoted (after 3 hours of testing, he was exhausted!) to his blue belt. (Huge cheers!)

We've been at the same school since the beginning and know alot of the other parents and students, get involved in tournaments and student association events where we can and where they don't conflict with other scheduled events. All too often they do conflict with something we can't change.

Such was the case this weekend when the school hosted a fundraiser spaghetti dinner and auction to raise money for students, coaches and parents to attend the Canadian National Taekwon-do Championships to be held in Calgary, Alberta this week. Last year we attended the auction and had a blast! This year we had company, family who was just returning from a week in Mexico, and would not be able to attend.
We still wanted to contribute something so I did what I do best lately - I baked for them.

I admit I confused myself. I had thought I was providing an item to be auctioned off, had not noticed the portion of the newsletter asking for donations of baked goods for the spaghetti dinner. I still would have contributed the large box of cookies I donated had I paid attention to that detail - I think I just would have added alot more cookies!

The cookies, from left to right: giant ginger cookies, lemon ice box, brownie bites, oatmeal raisin, and finally raspberry linzer cookies.

When choosing my cookies for this, I admit, I was going for kid friendly types above all other criteria. All of these cookies were ones I would make for my own children, who promptly devoured the left over cookies.

I understand the cookies were very well received at the dinner, and enjoyed by children, both young and old. I'm just glad we were able to help and be involved in some way, even if we wouldn't be there.

Lemon Ice Box Cookies

1 cup butter, at room temperature
3/4 cup sugar
2 eggs, at room temperature
1 tablespoon grated lemon rind (save lemon for glaze)
3 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Cream butter and sugar together. Beat in eggs, one at a time. Add in lemon rind.

In separate bowl, stir together four, baking powder and salt. Mix into butter-sugar mixture and combine well.

For slice and bake cookies: Shape into rolls about 2 inches in diameter, wrap in plastic wrap and chill over night.

Slice thinly and place on ungreased cookie sheet. Bake at 375F for 7-10 minutes.

For rolled cookies: Shape dough into a disk, wrap in plastic wrap and chill overnight.

Take dough out of fridge 15 - 25 minutes before you want to roll it. Lightly flour surface and rolling pin. Roll slightly thinner than 1/4 inch and cut using cookie cutter of choice. Bake at 375F for 7-10 minutes.

Cool cookies on wire rack before glazing.

Make a glaze of icing sugar and lemon juice, mixing until you have a barely pourable glaze. (I used about 1 cup of icing sugar to the juice of 1 lemon.) Either dip the cookies into the glaze before placing back on rack with a sheet pan underneath it (to catch the drips), or pour the glaze over the cookies.