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With two days to “H-Day” you’re probably busy with costumes and running out for a few bags of candy. In case you’re looking for last minute cookies that will impress both kids and adults, try these from Food & Wine magazine.

They’re more like small cakes than cookies, and will be a nice treat with a cup of tea after the lil’ goblins have gone to bed.

Black-and-Orange Cookies
Makes about three dozen 4″ cookies

Get the kids to help you out. I’m sure school-aged kids can help spread the black and orange icing, too.

Ingredients (cookies):

1. 1 cup plus 2 tablespoons cake flour
2. 1/2 cup all-purpose flour
3. 1 teaspoon baking powder
4. 1/4 teaspoon salt
5. 1 stick (4 ounces) unsalted butter, at room temperature
6. 3/4 cup sugar
7. 2 large eggs, at room temperature
8. 2 large egg yolks, at room temperature
9. 2 teaspoons pure vanilla extract
10. 2 teaspoons milk

Ingredients (icing):

1. 2 3/4 cups confectioners’ sugar
2. 1/4 cup boiling water
3. 1 teaspoon pure vanilla extract
4. Orange food coloring, or red and yellow combined
5. 2 ounces bittersweet chocolate, chopped

Directions (cookies):

1. Preheat the oven to 350°; position 2 racks in the upper and middle thirds of the oven. Line 3 baking sheets with parchment paper.
2. Sift the cake flour, all-purpose flour, baking powder and salt onto a large sheet of wax paper. In a large bowl, using an electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes. Add the eggs and yolks one at a time, beating well between additions. Beat in the vanilla and milk. At low speed, beat in the dry ingredients until just combined.
3. Spoon rounded tablespoons of the batter onto the baking sheets, about 2 inches apart. Bake the cookies for about 12 minutes, until the centers spring back when lightly pressed. Be careful not to let the cookies brown or overbake, or they will be dry. Transfer the cookies, flat-side up, to a wire rack and let cool completely.

Directions (icing):

1. In a medium bowl, whisk the confectioners’ sugar with the boiling water until smooth. Add the vanilla extract and a few drops of food coloring and whisk until the icing is evenly colored. Using a small offset spatula, spread the orange-colored icing over half of the flat side of each cookie.
2. In a microwave oven, melt the chocolate in a small bowl. Stir the chocolate into the remaining orange icing. Spread the chocolate icing on the other half of each cookie and let stand until set, about 15 minutes. (If the icing becomes too thick, add hot water, 1 teaspoon at a time, until smooth and shiny.)
3. The black-and-orange cookies can be stored in an airtight container for up to 2 days.

Well meerkats aren’t exactly magical, but there are certainly fun to watch either at the zoo or on Animal Planet’s Meerkat Manor. Sometimes I think Meerkat Manor is a little too PG-13 for younger kids - too much death, sex and violence. So if you’re looking for something “meerkat-ish” for children three to six, check out Meet the Meerkat by Darrin Lunde from Charlesbridge Publishing.

Meet the Meerkat uses a question and answer format that should appeal to little children:

Hello, little animal. What is your name?

My name is Little Meerkat. I am a kind of a mongoose.

This would be a great book to read before a trip to the zoo. You’ll follow Little Meerkat into the Kalahari desert and learn about his life and habitat. Patricia J. Wynee provides scientifically accurate - and charming - illustrations. (Click here to download a coloring page PDF.)

Also by Darrin Lunde and perfect for Halloween is Hello, Bumblebee Bat (for children three to six). Again using the question and answer format, children are introduced into the life and habitat of the exotic and endangered Bumblebee Bat.

Speaking of bats, why not try baking up a batch of Martha Stewart’s Dulce De Leche Bat Cookies? These would be perfect to bring to the zoo for a meerkat or bat watching trip - or a Halloween party!

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From Charlesbridge Publishing comes, Sneeze! by Alexandra Siy and Dennis Kunkel. For fourth through six graders, Sneeze! features nine kids discovering nine different reasons for sneezing including allergens, dust mites, bright lights (a reflex) and viruses. The book features full-color pictures of sneeze-inducing irritatants, human nerves and neurons, all 400 to 222,220 times larger than life.

Since the book shows cells close up, a fun activity to go along with Sneeze! is Make Your Own Cell Cookies.

My son Nathan did this activity in his second grade science class. (Younger children could do this with some adult supervision and older children will enjoy it as well.) The kids in Nathan’s class loved this activity because of the hands-on approach to learning science by using food, and most importantly eating their creations after the activity was completed.

Make Your Own Cell Cookies

Materials:

1. Large sugar cookies (one per child)
2. Cake decorating frosting (at least 4 different colors)
3. Cake decorating candies (at least 3 different kinds) - good choices include licorice, M&Ms, small marshmallows, red hots, Jolly Ranches, etc. Nuts and dried fruit can be used, but beware of food allergies!

Activity:

1. Review plant and animal cells, organelles, and organelle functions. A great website for this is Cells for Kids, which has lots of links to similar activities
2. Explain to the children that they will be making their own “cell” cookie.
3. Each child should choose at least six organelles to create on his/her cookie using the frosting and decorations provided.
4. Allow children to be creative. After they finish their cell cookies, have each child identify the organelles on his/her cell cookie and explain their functions.
5. After they’re done, they can eat their cell cookie. Delicious!

In your area it may be too early for winter coats, hats, scarves and mittens. (It’s gotten cool enough here for sweatshirts in the morning.) With the start of school, we need to remind our kids not to lose their stuff, and A Mountain of Mittens by Lynn Plourde and illustrated by Mitch Vane is a great way to do this.

Honestly, if Nathan loses his gloves every week this year, I’m going to leave him in the lost and found box. Understandably, it was Lucie who really loved A Mountain of Mittens, especially the picture of Molly’s parents who look a lot like my husband and me. Here’s a story description:

Every morning Molly’s parents remind her to come home after school with her mittens, and every day Molly forgets. Nothing works — not Velcro, not crochet chains, not even duct tape! But, Molly is not alone. All the kids at school forget, and soon there is a mountain of mittens in lost-and-found that has grown out of control.

The Charlesbridge website has a great activity for collecting lost mittens, hats, coats and scarves to help kids in need. Your school or scouts probably already has an annual coat drive. A great way to announce and promote the drive would be a short storytime reading A Mountain of Mittens. The cost of admission would be a gently used warm winter clothing item.

Afterwards, take a picture of all the items you collected, and send it to trademarketing@charlesbridge.com. They may post it on their website!

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It’s been very challenging to find recipes to celebrate Women’s History Month. Instead, I found a culinary history book called, Dinners with Famous Women: From Cleopatra to Indira Gandhi. In it, Eugenia Van Vliet writes about women from different centuries and recount the meals of their time. You can enjoy dinner with Cleopatra, Annie Oakley, and Mata Hari. Or learn about a meal Anne Boleyn relished at Hampton Court with Henry VIII, eat a meal with Emily Dickinson, and celebrate Passover with Emma Goldman. Sounds fascinating!

But did you know that chocolate chip cookies were invented by a woman - Ruth Wakefield? Before 1930 chocolate chip cookies didn’t exist. From the Lemelson-MIT Inventor of the Week website:

One of Ruth’s favorite recipes was for Butter Drop Do cookies. As she prepared the batter one day she discovered she had run out of baker’s chocolate. She found a semi-sweet chocolate bar that had been given to her by Andrew Nestle, and so she cut it into tiny bits and added them to the dough, expecting them to melt as the cookies baked in the oven. However, the chocolate did not melt. Instead, it held its shape and softened to a delicately creamy texture. Needless to say, the cookies Ruth had created became very popular with guests at the inn, and soon her recipe was published in a Boston newspaper, as well as other papers in the New England area.

Meanwhile, Nestle saw sales of its Semi-Sweet Chocolate Bar jump dramatically, and Ruth and Nestle came together to reach an agreement that would allow Nestle to print the “Toll House Cookie” recipe on its packaging. Part of this agreement included supplying Ruth with all of the chocolate she could use for the rest of her life.

Nestle, meanwhile, began scoring the Semi-Sweet Chocolate Bar, and packaged it with a special chopper for easily cutting it into small morsels. Then, in 1939, Nestle had a better idea, and began offering Nestlé Toll House Real Semi-Sweet Chocolate Morsels. The rest is “chocolate-chip” history.

Some one call the Pope and make this woman a saint. What would we all do without the comfort of a good chocolate chip cookie? Here’s the world-famous recipe. Thanks Ruth and Mr. Nestle.

Original Nestlé Toll House Chocolate Chip Cookies
Estimated Times: Preparation - 15 min | Cooking - 9 min | Cooling Time - 15 min
Yields - 60

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Ingredients:

1. 2 1/4 cups all-purpose flour
2. 1 teaspoon baking soda
3. 1 teaspoon salt
4. 1 cup (2 sticks) butter, softened
5. 3/4 cup granulated sugar
6. 3/4 cup packed brown sugar
7. 1 teaspoon vanilla extract
8. 2 large eggs
9. 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
10. 1 cup chopped nuts

Directions:

1. PREHEAT oven to 375° F.
2. 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.
3. 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: 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 waxed 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.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Cookies photograph courtesy of of Publications International, LTD.