Sunday was the annual business meeting and cookie contest at church. Both Jimmy and I had entries this year.
Here is mine, gingerbread kiss. Afterward I thought gingerbread hug would be a better name since they use hugs candies.
Here are Jimmy's, peppermint cheesecake.
The most unique has to go to one of our youth, Isaac, and his Jesus loves broken people entry.
There is a preliminary round of congregational tasting and voting. The top 4 go to a panel of judges for final placement and JIMMY WON! Ryelle was 4th with reindeer oreos, Marly was 3rd with oreo cheesecake, and Lois was 2nd with chocolate shortbread.
The plaque will be officially engraved in the coming weeks and he'll be in the history books. He is already thinking up his plan for next year.
Here is his recipe if you want to make some yourself!
Peppermint Cheesecake Cookies (Graham Cracker)
Prep Time: 25 minutes | Cook Time: 11 minutes | Servings: Servings 24 cookies
Ingredients:
Cookies
3/4 cup salted butter
1/2 cup white granulated sugar
3/4 cup light brown sugar, lightly packed
1 large egg YOLK (discard or save the whites)
1 large egg
1/2 tablespoon pure vanilla extract
1-3/4 cups white, all-purpose flour
1 cup graham cracker crumbs (about 9 full sheets finely crushed)
1 teaspoon baking soda
1/2 teaspoon fine sea salt
Cream Cheese Frosting
1/2 cup butter
8oz cream cheese
3-4 cups powdered sugar
1-2 tbls milk
1/2 tsp pure vanilla extract
1/4 tsp peppermint extract
crushed candy canes for garnish
Directions:
BUTTER AND SUGARS: Melt the butter in a microwave-safe bowl in the microwave. Set aside and cool to room temperature, about 5 minutes. ( If the butter is hot when it is added to the sugars, it will melt the sugars and cause greasy cookies.) Once butter is cooled, scrape it into a large bowl. Add in the brown and white sugar. Whisk briskly until completely incorporated, smooth, and combined-- about 1-2 minutes.
EGGS AND VANILLA: Add in 1 full egg and then 1 egg yolk (discard the whites or save for another recipe). Add in the vanilla. Stir until smooth.
DRY INGREDIENTS: In another bowl, stir together the flour, graham cracker crumbs, baking soda, and salt. Stir everything to combine.
COMBINE: Mix the wet and dry ingredients until just combined, avoiding over mixing.
CHILL: Cover the bowl tightly and chill the dough for 30 min
BAKE: Preheat the oven to 325 degrees F and line a pan with parchment paper or a Silpat liner. Using a tablespoon measuring spoon, form balls of dough using 2 tablespoons of dough per cookie (45g if you have a food scale or medium cookie scoop). Space 6 cookies per cookie sheet. Bake for 10-14 minutes or until ever-so-slightly browned at the edges or no longer gooey looking on top.
FROSTING: Combine butter and cream cheese, beat until well combined and lump free. Add vanilla and peppermint extract until mixed well. Add powdered sugar 1 cup at a time until well incorporated. Add milk until desired consistency is reached.
DECORATE: pipe or spread cream cheese frosting and spinkle with crushed candy canes
Prep Time: 25 minutes | Cook Time: 11 minutes | Servings: Servings 24 cookies
Ingredients:
Cookies
3/4 cup salted butter
1/2 cup white granulated sugar
3/4 cup light brown sugar, lightly packed
1 large egg YOLK (discard or save the whites)
1 large egg
1/2 tablespoon pure vanilla extract
1-3/4 cups white, all-purpose flour
1 cup graham cracker crumbs (about 9 full sheets finely crushed)
1 teaspoon baking soda
1/2 teaspoon fine sea salt
Cream Cheese Frosting
1/2 cup butter
8oz cream cheese
3-4 cups powdered sugar
1-2 tbls milk
1/2 tsp pure vanilla extract
1/4 tsp peppermint extract
crushed candy canes for garnish
Directions:
BUTTER AND SUGARS: Melt the butter in a microwave-safe bowl in the microwave. Set aside and cool to room temperature, about 5 minutes. ( If the butter is hot when it is added to the sugars, it will melt the sugars and cause greasy cookies.) Once butter is cooled, scrape it into a large bowl. Add in the brown and white sugar. Whisk briskly until completely incorporated, smooth, and combined-- about 1-2 minutes.
EGGS AND VANILLA: Add in 1 full egg and then 1 egg yolk (discard the whites or save for another recipe). Add in the vanilla. Stir until smooth.
DRY INGREDIENTS: In another bowl, stir together the flour, graham cracker crumbs, baking soda, and salt. Stir everything to combine.
COMBINE: Mix the wet and dry ingredients until just combined, avoiding over mixing.
CHILL: Cover the bowl tightly and chill the dough for 30 min
BAKE: Preheat the oven to 325 degrees F and line a pan with parchment paper or a Silpat liner. Using a tablespoon measuring spoon, form balls of dough using 2 tablespoons of dough per cookie (45g if you have a food scale or medium cookie scoop). Space 6 cookies per cookie sheet. Bake for 10-14 minutes or until ever-so-slightly browned at the edges or no longer gooey looking on top.
FROSTING: Combine butter and cream cheese, beat until well combined and lump free. Add vanilla and peppermint extract until mixed well. Add powdered sugar 1 cup at a time until well incorporated. Add milk until desired consistency is reached.
DECORATE: pipe or spread cream cheese frosting and spinkle with crushed candy canes
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