Recipes with Julie Van Rosendaal: Kids' snacking recipes

It's the last week of summer, and we're wrapping up our series of kids' recipes with cookies that are perfect for back-to-school (and work) lunches!

Katelyn shared her recipe for chewy, letter-shaped vanillies — blondies with melted white chocolate stirred into the batter, cut into letters once the baked bars are cooled.

And Juliette shared her recipe for chai cookies, inspired by Taylor Swift, who famously loves chai cookies and posted a recipe that went viral back in 2009.

Here they are, for your lunchbox and after-school snacking pleasure!

Katelyn Wan says these letter shaped desserts are line brownies but more delicious — she calls them vanillies. She made them for her cousins, who were "dying for a new treat."

Preheat the oven to 350F.

Melt the butter and pour it into a mixing bowl (or melt it in the mixing bowl) and stir in the sugar, egg, egg yolk and vanilla. Whisk until well combined.

LISTEN | Julie Van Rosendaal talks about kids' sweet treats:

Melt the white chocolate chips and stir it into the butter-sugar mixture.

Stir in the flour and salt, mixing with a spatula just until combined.

Pour into an 8-inch square pan (I lined mine with parchment, but the batter is buttery enough that it won't stick) and bake for 25-28 minutes, until deep golden and a toothpick stuck inside comes out clean.

Once cooled, cut into letters (or just squares) with a butter knife. Enjoy!

Inspired by Taylor Swift's chai cookies, which are based on a Joy the Baker sugar cookie recipe, these delicious cookies are seasoned with a chai teabag.

Taylor Swift made hers with eggnog in the frosting, which would be delicious during the winter/holiday season.

Frosting:

Preheat oven to 350˚F and line a baking sheet with parchment paper.

In a stand mixer, cream the butter until smooth and add the oil. It's okay if it doesn't mix fully.

Add powdered sugar, sugar, egg and vanilla extract, and mix well.

Next add the flour, baking soda and the contents of the tea bag, and mix on low until combined.

It won't be a solid dough, more like a mix between a dough and batter.

Scoop onto the tray and bake for 8-10 minutes. Keep the cookies on the pan until fully cooled.

Mix together the remaining ingredients to make the frosting and add a spoonful to each of the cookies once cooled. Enjoy!

Calgary Eyeopener's food guide

Julie Van Rosendaal talks about food trends, recipes and cooking tips on the Calgary Eyeopener every Tuesday at 8:20 a.m. MT. The best-selling cookbook author is a contributing food editor for the Globe and Mail, and writes for other publications across Canada.