So I participate in this this class with my alliance group called Cooking with Kids.
We do recipes that are fairly simple (most of the time) and that do not require too much fancy knife skills or operation of equipment. If there is any of that, we break up the tasks and assist on the most difficult ones.
With that said, here is one of the recipes that I took to a party (already tested out as Christmas gifts a few years ago) and the reception was great, even though I felt the cookies could have been a little softer. HOWEVER, I hate soft cookies with a passion so I should hold my tongue and be glad they received a good review.
3/4 cup pecans
1 cup of all-purpose flour
1/3 cup sugar plus some for coating
1 tsp vanilla extract
1/8 tsp salt
1/2 cup butter (1 stick)–room temp–if mixing by hand, you may want to soften to just before the point that is starts to become liquid, that will make the mixing faster
Preheat oven at 350 degrees
put pecans on a cookie sheet and toast in oven for 6 minutes max, 5/5.5 is okay too, but watch it
once finished, chop with a chefs knife (so the pieces are still recognizable)
in mixer or by hand mix butter and sugar till light (1 min)
then add vanilla, salt
then add flour a little a time and mix till combined (do not over mix)
lastly add the pecans and fold in with a plastic spatula (baking)
form 1″ balls, then flatten, dip one side into extra sugar and place on cookie sheet (sugar side up),
place 3″ apart, then put sheet in fridge for an hour (optional)
bake until golden brown, rotate half way through cooking-about 10 minutes in, and then let it go for about 8 more minutes
cool on a rack after 2 minutes