Mrs. LoPorto is assisted by Sal & Gabby. Yummy Snowball cookies are on the way!
And, like magic, here they are! 
Grace, Nessa, Mrs. Seaman and Emma worked on divine lemon-y goodness! Yummmmm!
Kathleen and Mrs. Johnson work on some Gluten Free Peanut Butter Blossoms. While Mr. Renna, Maeve, and Adam start their Chocolate covered Oreo Poppers! Chocolate dipped in Chocolate? Sign me up!
Adam, Mrs. Gorbaty, Maeve, Mrs. Corcoran and Emma are shown here on the platter assembly line. What an operation! and in no time at all 20 beautiful platters were prepared for the members to share with members of the community to show our appreciation for all they do and to let them know that they are being thought of at this festive time of year!
Beautiful job everyone! If anyone has any pictures of Hannah, Emily and or Antoinette, please share them with me as they are not represented here, but were definitely involved in this baking extravaganza! And, as promised:
Oreo Poppers (Adam, Maeve & Mr. Renna’s group)
1 bag oreo cookies
1 brick cream cheese
1 pkg choc. Chips
1 gal. zip lock bag
crush cookies (finely) in bag.
mix with cream cheese in a bowl until combined
coat with melted chocolate
refrigerate to set chocolate
Lemon Snaps (Grace, Emma, Nessa & Mrs. Seaman)
½ c. butter, softened
½ c packed brown sugar
2 T granulated sugar
1 egg
2 T lemon juice
½ tsp. grated lemon rind
1 c. white flour
¼ tsp. salt
1/8 tsp. nutmeg
Cream butter and sugar at high speed for 3-5 minutes
Add egg and beat another 2-3 min.
Stir in remaining ingredents. Mix until well combined.
Drop by rounded teaspoons on greased cookie sheet.
Bake 12-15 min at 375 degrees. Remove from pan immediately and sprinkle with 10X sugar
Makes 2 doz. Cookies
Snowballs (Gabby, Sal and Mrs. LoPorto’s group)
2 cups flour
1 c butter at room temp
4 T sugar
2 tsp vanilla extract
2 tsp. almond extract
2 cups chopped walnuts
Powdered sugar
Cream butter, sugar and extracts together with mixer very thoroughly.
Add flour, nuts, and knead together with hands until well combined.
Roll into small balls and place on ungreased cookie sheets.
Place in preheated 300 degree oven for about 45 minutes or until golden brown.
Roll while hot or warm in powdered sugar.
Cool on rack and roll again in powdered sugar.
Peanut Butter Blossoms (gluten free) (Kathleen, Hannah, Antoinette, Emily & Mrs. Johnson’s group)
2 eggs
1 cup peanut butter
1 c. sugar
Beat eggs
Stir in peanut butter and sugar
Spoon by tsp onto ungreased cookie sheet.
Bake 350 degrees for 10-12 minutes
Top each cookie with an unwrapped chocolate kiss.
Makes 2 ½ doz. 2 inch cookies
Other cookies included:
Rum cookies (Nessa Corcoran)
½ c sifted 10 X sugar (plus some for rolling)
2T cocoa
½ c fine chopped pecans
3 T light corn syrup
¼ c. rum
1 box vanilla wafers
combine everything but the wafers.
Crush wafers into fine crumbs
Mix in crushed wafers
Form into small balls and roll in 10 x sugar
Turbans (peanut butter crinkles) (Mortons)
Snickerdoodles (Maeve Corcoran)
3 T sugar
1tsp ground cinnamon
1 pkg yellow cake mix
2 eggs
¼ c vegetable oil
preheat oven to 375 degrees
combine sugar and cinnamon and set aside
combine other ingredents into a large ball. Roll into small balls
roll in sugar mixture.
Place on cookie sheet, flatten with a floured bottom of glass.
Bake for 7-9 min. cool on sheet for one minute, then remove to wire rack.
