Today starts a new school year in my city. I love seeing all the kids at the bus stop again. My kids are out of college ~ well, one is in grad school ~ and I kind of miss that first day of school excitement. All this lead me to thinking about lunch boxes and what I used to put in them. I think the dessert was always most important to my kids!

A couple of cookie recipes that travel well and are good for lunch boxes are Peanut Butter Cookies and Mini Chocolate Chip Shortbread. Both of these recipes are easy to make and kids love them.

Peanut Butter Cookies
Makes 3-4 dozen cookies

1/2 cup butter, softened
1/2 cup butter flavor shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 cup creamy peanut butter (you can also use chunky if you prefer)
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt

1. Cream butter, shortening and sugars. Add the eggs and blend well. Add the peanut butter and vanilla. Add all dry ingredients until well blended.

2. Roll tablespoonfuls of dough into balls and place 3 inches apart on lightly greased baking sheets. Using a fork, make a crisscross pattern in each cookie.

3. Bake at 375º for 8-10 minutes. Do not over bake. Leave the cookies on the sheets for 5 minutes before removing to a rack to cool completely.

Mini Chocolate Chip Shortbread
Makes about 48 squares depending on how big or small you cut them.

1 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla
2 1/4 cups flour
2 cups semi-sweet miniature chocolate chips, divided

1. Preheat oven to 350º.

2. In a large mixing bowl, beat butter and sugar together until creamy. Beat in egg and vanilla. Add flour gradually and beat well. Stir in 1 cup morsels.

3. Press on bottom of un-greased 9×13 baking pan. Bake for 30-33 minutes or until the top is lightly browned. Immediately sprinkle with the remaining chocolate chips and let sit for 5 minutes or so until the chips become shiny; then spread evenly over top.

4. Cool completely in the pan and then cut into squares.