• Amanda Vanderbeek

    Amanda Vanderbeek

    Class of 2012
    Ely, MN
    Elementary education

    Amanda's Bio:
    I grew up in the Twin Cities, but now live up in Ely, MN near the BWCA, where my family has been for the last 7 years. I have three brothers, who I adore, and I enjoy fishing, playing basketball, and rough housing with them whenever I can. My mom has been a daycare provider since I was born, which served as inspiration for me to pursue a degree in Elementary education. I also love to paint, draw, and DANCE! I have been dancing for twenty years and am a dance instructor in Superior, WI....I can't imagine a life without it!

  • Katelyn Gehling

    East Bethel, MN
    Exercise Physiology for Pre-Physical Therapy

    Jin Baek

    Aurora, CO
    Biology and Chemistry (Pre-Med)

    Shauney Moen

    Graduate Student
    Oak Grove, MN
    Doctorate of Physical Therapy

    Yael Ikoba-Ndjip

    Brussels, Belgium
    Accounting Major; Finance minor

  • Malvern Madondo

    Harare, Zimbabwe
    Mathematics & Computer Science

    Conrado Eiroa Solans

    Madrid, Spain
    Psychology Major, Biology minor

    Neena Koslowski

    Apple Valley, MN

    Bryan Chavez

    Richfield, MN
    Accounting and Finance

  • Brooke Elvehjem

    Mora, MN

    Jason Chavez

    Minneapolis, MN
    Psychology, Organizational Behavior, and Social Work

    Halle Nystrom

    Graduate Student
    Fargo, ND
    M.S. Health Information Management

    Laura Salazar

    Bogotá, Colombia
    Marketing and Business Management

  • Takudzwa Munjanja

    Gweru, Zimbabwe
    Health Information Management, CIS minor

    Kathryn McCarrick

    Saint Paul, MN
    Elementary Education

    Shivani Singh

    Mumbai, India
    Management & Marketing

    Daniela Moreno Gomez

    San Salvador, El Salvador
    Computer Information Systems and Finance

  • Laila Zemar

    Casablanca, Morocco
    Biochemistry, Biology and Pre-med

Perfect Christmas Cookies: To Make

My mom and I are doing our holiday baking on Saturday, and I have been planning on which recipes we will be making.  I honestly cannot wait.  There is nothing better than relaxing, listening to upbeat Christmas songs, and making sweets with my very best friend!  All of us have our very favorite cookies to make on Christmas, whether they are a family tradition, super easy to make, or just plain delicious.  For my family, there are several specific recipes that are “must makes” every holiday season, so on Saturday these will be the ones that we will be baking.  What are they, you ask? 

1. Nutter Santas:

 Dip a nutter butter cookie in melted white chocolate on both sides, sprinkle with red sprinkles to resemble a Santa hat and coat, and give it two eyes and a nose with mini chocolate chips!

2. Kiss Cookies:

1/2 c. butter
1/2 c. peanut butter (creamy)
1/2 c. sugar
1/2 c. packed brown sugar
1 egg
1 1/4 c. flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt

Preheat oven to 375 degrees. Mix together first 5 ingredients; then add remaining flour and mix until you form a sticky dough. Roll into small balls and place onto a greased cookie sheet.

Bake 8-10 minutes or until just golden brown. Place Hershey kiss (with wrapping removed) in center of each cookie, while they are still hot.

3. Spritz

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups butter softened
1 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Preheat oven to 350ºF.

In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add  flour mixture to butter  mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.

Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.

4. Chocolate Slice and Bake Cookies

2 sticks unsalted butter
2/3 cup confectioners’ sugar
2 large egg yolks
1/2 tsp salt
1 teaspoon vanilla 
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder

Mix together butter, sugar, egg, salt, and vanilla.  In a separate bowl, mix cocoa powder and flour together.  Gradually add the dry mix to the wet, stirring to incorporate.  Turn the dough out onto a counter, gather it into a ball, and divide it in half. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.

Form each piece of dough into a log that is about an inch thick. Wrap the logs in plastic and chill for 2 hours.

Preheat the oven to 350°F.  Slice each log into cookies about 1/3 inch thick and place them on pan.  Bake the cookies for 12 to 14 minutes. Transfer the cookies to cooling racks to cool to room temperature.

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