Let’s pause for a moment in the discussion of healthy sports snacks and eating seasonally and talk cookies. Because while kids shouldn’t be given packages of cookies just for standing around a baseball diamond for 45 minutes, kids should still eat cookies. Especially when they’re made by mom.
Around here, we call these Icebox Cookies because they’re kept in the refrigerator. My grandma used to pack them in my mom’s lunch–and though my mom loved them, she admits she was terribly embarrassed because everyone else had store-bought cookies. I come from a long line of mothers who don’t buy cookies.
This is not a complicated cookie. Get a box of graham crackers and you’re halfway there. Better yet, keep a box of graham crackers in the back of your pantry, so you can make some of these when you have leftovers from frosting a birthday cake or batch of cupcakes.
1. Make the chocolate frosting of your choice. My current favorite is the “Fluffy Chocolate Frosting” from The Cake Mix Doctor.
2. Spread it between graham crackers.
3. Refrigerate cookies for at least 4 hours.
And if you happen to consider graham crackers a “store-bought cookie” and want to make your own, Martha Stewart’s recipe is here.