I’ve been lamenting the amount of pre-packaged snacks that seem to make their way into my daughter’s lunch lately. Not only are they packed with high-fructose corn syrup and other additives, they are expensive! So I’m going to try my hand at making some of her lunch snacks.

I found this recipe in my handy-dandy Pilsbury Complete Cookbook, but you can find it here. Pilsbury my go-to cookie & cake book. Every recipe in here is dead easy and delicious, and really, you can’t go wrong with that crazy giggly guy. Also, I just so happened to have the cake mix required. Not exactly as “home made” as I intended, but good enough for the first time.

I ALWAYS bake cookies on parchment paper. They don’t stick, they don’t burn and clean up is a breeze.

I love setting cookies to cool on my granite counter. They cool in no time, and you don’t have to worry about funny little rack marks in the bottom.

The original recipe calls to ice the cookies, but I thought that would make them messier harder to transport. My mom said “Why don’t you make them sandwich cookies?” Yes? Why don’t I? (evil laugh) More cookies! I had a container of ready made icing in the pantry that I tinted blue (Em’s favourite colour), but it was way too much. I have tons of icing left over, next time I’ll make a double batch of cookies to even things out.

This made about 20 sandwiches, and they taste like crispy cake! Since the icing was still a little loose, the cookies were sliding a bit. I put them back on a cooled cookie sheet and wrapped them loosely with plastic wrap. I’ll put them in an airtight container later and Em’s will be able to have confetti cookies in her lunch this week.