The student news site of Bellarmine Preparatory School

The Bellarmine Prep Lion

The student news site of Bellarmine Preparatory School

The Bellarmine Prep Lion

The student news site of Bellarmine Preparatory School

The Bellarmine Prep Lion

Cookie Contest Winners

1st Place: Dominique Romero – Raspberry Bowties

 

6 ounces softened cream cheese
1 cup butter
½ cup sugar
½ teaspoon salt1 teaspoon almond extract
2 ½ cups flour
Jam for filling
2 ounces cream cheese for filling.

Baking Instructions

Story continues below advertisement

1) Mix all ingredients except and jam and 2 ounces of cream cheese.
2) Roll out in sheets.
3) Cut into squares
4) Put small scoop of jam and cream cheese in squares.
5) Pinch tips together.
6) Bake at 350 degrees for 12 minutes.

2nd Place: Sydney McKenna – Peppermint Chocolate Chip

Ingredients
Mix 1 cup Crisco
3/4 sugar & brown sugar
Fluff 3 minutes
2 eggs then fluff again
vanilla, salt, and soda
2 1/2 cups of flour (3 if eggs are big)
3 cups of chocolate chips (mix the chocolate chips with crushed candy canes, but this is optional)

Roll into balls and place on baking sheet.

Baking Instructions
1) BAKE: 360 degrees.

2) Check after10 and 12
minutes.

3) Enjoy:)

 

3rd Place: Henry Emery – Chocolate Mint Cookies

Ingredients
1 cup sugar
½ cup margarine or butter, softened
1 teaspoon vanilla
1 egg
2 squares unsweetened chocolate, melted and cooled
1 cup all-purpose flour
½ teaspoon salt

Peppermint Frosting
2 ½ cups powdered sugar
¼ cup margarine or butter, softened
3 tablespoons of milk
½ teaspoon of peppermint extract
Baking Instructions:
Heat oven to 375 degrees. Mix sugar, ½ cup margarine, the vanilla, egg and unsweetened chocolate. Stir in flour and salt. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased sheet. Flatten cookie with greased bottom of glass dipped in sugar. Bake 8 minutes. Cool. Frost. Drizzle.
Drizzle Heat
1/4 margarine or butter
2 tablespoons corn syrup
1 package (6 ounces) semisweet chips