Marie’s Pumpkin Chocolate Chip Cookies Ms. Strickland, Counseling Center
Ingredients: 2 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon salt 1 ½ cups granulated sugar 1 stick of softened butter 1 cup of canned pumpkin purée 1 large egg 1 teaspoon vanilla extract ½ cup Chocolate chips Glaze (recipe follows) Directions: Preheat the oven to 350°. Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Beet sugar and butter in a large mixer bowl until well blended. Beet pumpkin, egg, and vanilla extract until smooth. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto baking sheets. Bake for 15-18 minutes or until the edges are firm. Cool on baking sheet for two minutes; remove to wire racks to cool completely. Drizzle glaze over cookies. For the glaze: Combine 2 cups of sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter, and 1 teaspoon vanilla extract in a small bowl until smooth.
Peanut Butter Squares Principal Lambert ‘97 Ingredients: 1.5 cups of graham cracker crumbs ½ cup butter (melted) ½ cup margarine (melted) 1 cup of peanut butter 4 cups of powdered sugar 1 12-ounce package of chocolate chips (melted) Directions: Combine the first five ingredients. Stir until smooth. Press into a buttered 9 X 13-inch pan. Spread melted chocolate chips over mixture. Refrigerate until firm. Warm slightly at room temperature and cut into squares. (Chocolate will not crack when slightly warm.) Enjoy!
Chocolate Peppermint Crinkle Cookies Katie Evans ‘21, Student Body Officer
Ingredients: 4 ounces unsweetened chocolate, chopped 4 Tbsp unsalted butter, cubed 1 cup flour ½ cup unsweetened cocoa powder 1 tsp baking powder ¼ tsp baking soda ½ tsp salt ¾ cup sugar ¾ cup light brown sugar 2 large eggs ½ tsp pure peppermint extract 4 peppermint candy canes, crushed ½ cup sugar ½ cup powdered sugar Directions: • •
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Preheat the oven to 325°F and line two baking sheets with parchment paper. Place chocolate and butter in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Set aside to cool slightly. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Whisk together sugar, brown sugar, eggs, and peppermint extract in a large bowl until combined; add cooled chocolate mixture and whisk until smooth. Fold in flour mixture just until incorporated, then fold in crushed candy canes. Let dough stand at room temperature for 10 minutes. Place granulated sugar and powdered sugar in separate bowls. Use a scoop coated with nonstick spray to scoop 1.5-inch balls of dough. Roll in granulated sugar to coat, then coat generously in powdered sugar. Place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 14 to 15 minutes, until puffed and cracked, with edges set.
Snowball Cookie Recipe Dean Douglas Ingredients: 2 ¼ cups flour ¾ cup walnuts finely chopped ½ teaspoon salt 1 cup butter unsalted 1 teaspoon vanilla ½ cup powdered sugar plus extra for dusting Directions: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Combine flour, walnuts, and salt in a small bowl. Set aside. Beat butter, vanilla, and powdered sugar with a mixer until creamy. Turn the mixer to low and add flour mixture until combined. Form dough into 1" balls and place on the prepared pan. Bake 8-10 minutes or until the bottom edges of cookies are lightly browned. Cool a few minutes until you're able to handle the cookies. Roll in powdered sugar and place on a rack to cool completely. Add coconut for extra flair!
Raspberry Jam Cookies Vice Principal Hendrickson ‘83
Caramel Oatmeal Bars Mrs. Bills Ingredients: 1 ½ c flour 1 ½ c oats 1 c brown sugar 3/3 tsp salt 1 C butter 1 ½ c chocolate chips 12 oz caramel topping (I use Mrs. Richardson’s) 5 T flour for caramel Directions: (Preheat oven to 350°) Mix flour, oats sugar, soda, salt, and butter to crumble. Press half Into greased 13 x 9 pan. Bake at 350° for 10 minutes. Sprinkle chocolate chips on top. Mis caramel sauce and 5 T flour and drizzle over the chips. Break the remaining crumble mixture into small pieces and Drop the other half of the crumble mixture on top. Bake for an additional 1 5-20 minutes. Chill.
Pizzelles Kurt McLaughlin ‘21, Student Body President Anise Pizzelles (makes approx. 36) Ingredients: 6 eggs 1 cup of vegetable oil 3 cups of flour 1 ½ cups of sugar 2 tbsp melted butter 1 tbsp vanilla extract ¾ of a 2.3 oz jar of anise seeds Directions: Beat the egg. Add the melted butter when cool. Add oil, vanilla, and sugar. In small batches add flour to the wet mixture, then stir in anise seeds. Scoop the golf ball size spoonful of batter into pizzelle iron and cook until slightly brown. Cool on rack.