Cook of the Week 12.14.2022


Stormie Kimbrough Dunaway is the 5 year old daughter of Lester and Kimbrough Dunaway of Swainsboro. She attends Swainsboro Primary School where she is in Ms. Erin Way's class, Kindergarten. She loves school. She loves dancing (SDC, under Ms. Brooke), soccer, playing ball, spending time with her family and her friends, shopping, attending Calvary Church and then Hillcrest on Wednesday's evenings, and sometimes seating people while visiting her aunt's and uncle's restaurant in Wrightsville. Stormie loves Halloween and Christmas. She loves making special treats and cookies with her Mommy and Mama (grandmother, Martha Mulling, Swainsboro). Stormie wishes everyone a Very Merry Christmas and Happy New Year.

Red Cherry Thumbprint Cookies

1-1/2 sticks salted butter, softened

1/2 c. granulated sugar

1 large egg

Grated zest of 1 lemon

2 cups all-purposr flour

1/2 tsp baking powder

6 tbsp red sanding sugar

12 red Candied cherries, halved

Cream butter and sugar until fluffy, about 2 minutes on medium speed. Add the egg and lemon zest. Mix until combined. Reduce speed to low and add flour and baking powdered. Beat until combined. Wrap dough in plastic wrap, refrigerate until firm (overnight). Pre-heat oven to 360. Line baking sheets with parchment paper. Place sanding sugar into a bowl or plate. Break off tablespoon size pieces of dough and roll into a ball. Roll balls into red sugar, then place on line baking sheets. Gently thumb then press 1/2 candied cherry into center of dough ball. Bake until set around the edges, but not browned (13 to 15 minutes). Remove from the pan sheets to cool completely on a cooling rack.

Easy Palmirers

1 sheet Puff Patry, thawed

2 to 3 tbsp cinnamon sugar mix

Preheat oven to 400. Lay puff pastry sheet out on piece of parchment paper. Gently roll the pastry to flatten the folds. Sprinkle with cinnamon sugar mixture over the entire pastry. Fold two opposite ends of pastry toward the middle, 1/4 of the way. Fold each side in again, then over 1 more time. This is creating a rolled stack, 6 layers high. Using a sharp knife, cut the rolls into 4 equal sections. Then into 5 thin pieces each of the 4 equal sections. Move the entire parchment paper over to the baking sheet. Gently lay the thin sections flat about 3 inches apart. Bake 15 to 20 minutes, until golden brown. Cool. Note you can do with any nut butter as well.

Gingerbread Thumbprint Cookies with Delce de Leche

2 cups all-purpose flour

1/2 tsp

1/4 tsp ground allspice

1/4 tsp cinnamon

1/4 tsp ground cloces

1/4 tsp ground ginger

1/4 tsp nutmeg

6 tbsp salted butter, softened

3/4 cup packed light brown sugar

1/2 cup dark molasses

1 large egg

6 tbsp dulcet de Leche or caramel sauce

Whisk flour, salt, allspice, cinnamon, cloves, ginger, and nutmeg. Medium speed cream butter and sugar until fluffy (about 2 minutes). Drizzle in molasses, mixing well and scraping down the sides of the bowl. Beat in egg. Reduce speed to low, add flour slowing until well combined. Wrap dough in plastic wrap and refrigerate until firm (overnight). Pre-heat oven to 450. Line 2 baking sheets with parchment paper. Scoop rounded teaspoons of dough and roll into balls. place 2 inches apart. Gently press your thumb into the center of each ball. Bake until Cookies are set, but still soft (about 14 minutes). Then press the handle of wooden spoon into the center of each cookie to reinvent. Remove the cookies to cool completely on a cooling rack. Fill each cookie 1/2 with 1/2 tsp dulcet de Leche.

Chocolate Rice Krispie Gingerbread Men Pops

1/4 cup butter, extra for greasing

6 cups mini marshmallows

1 tbsp cocoa powder

5-1/2 cups Chocolate Rice Krispies

White cookie icing

Christmas M&M’s or Christmas candies

Paper straws or popsicle sticks (optional)

Melt butter for 1 minute in the microwave in a large microwavable glass bowl. Add mini marshmallows and stir to coat in melted butter. Microwave for 1 minute, then stir. Keep repeating in 30 seconds until marshmallows are completely melted. Stir in cocoa powder and mix. Add Rice Krispies, stir until completely coated. You will need to work quickly, Grease hands and mold. Fill the gingerbread mold (1 inch for the straw or popsicle stick ones) little thinner for just gingerbread shaped ones. Remove from mold and place on parchment paper to set. If adding straw or popsicle stick, gently twist into bottom of gingerbread man after removing from the cutter. Before the shape is pressed together firmly. Once set decorate with icing and candies.