COTW: Stormie Dunaway

This week's Cooks are Stormie Dunaway, 3-year old daughter of Lester and Kim Dunaway, and Michael and Dakota Bravo, son and daughter of James and Ashley Bravo. They are the grandchild of Martha Mulling and the late John Nessmith.
Stormie loves dancing, gymnastics, school, and spending time with her family. Michael is a SHS senior, a sophomore at EGC, and works full time. When not in school or working, he loves hanging out with his friends and playing Magic. Dakota is a seventh grader at SMS. She participates on the football cheerleading squad and cheer competition team. When not in school or cheering, she loves working in her family's restaurant. All three love spending time with their grandmother and family. They have been enjoying baking cookies since they were small. They want to wish everyone a very Merry Christmas and a Happy New Year. Enjoy!

Santa's Chocolate Chip Cookie (Makes about 5 dz.)
2 1/4 c. All Purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
2 Sticks Butter, softened
3/4 c. Sugar
3/4 c. Brown sugar, packed
1 tsp. Vanilla
2 Eggs
2 c. Semi-sweet chocolate chips (12 oz.)
Christmas sprinkles

Preheat oven 375°F. Combine flour, soda, and salt. Beat butter, sugars, and vanilla until creamy. Beat eggs, one at a time, mixing well. Beat flour in gradually. Stir in chocolate chips and Christmas sprinkles. Drop on a lined baking sheet by rounded tablespoon sizes, about two inches apart. Bake for 9 to 11 minutes or until the bottoms are golden brown. Cool for two minutes before placing on cooling rack to completely cool.

Christmas Shortbread Bites (Makes about 60 squares)
2 Sticks butter, softened
3/4 c. Powdered sugar
1/2 tsp. Vanilla
2 c. Flour
Christmas sprinkles

Preheat oven 325°F. Cream butter and sugar. Add vanilla. Slowly stir in flour. Form into a ball and wrap to cool for 30 minutes, if too warm. If not too warm, roll out and cut into one inch squares. Press squares into sprinkles and place on a lined baking sheet. Bake for 15 minutes or until lightly golden brown on the bottom. Cool on baking rack.
Note: If you’d like, just add sprinkles to shortbread mix after mixing in flour and then cut squares.

Microwave Peanut Butter Fudge (Makes about 64 squares)
8 oz. Unsalted butter
1 c. Creamy peanut butter
16 oz. Powdered sugar

Line 8'x8' pan with parchment paper, allowing for some to hang over to use as a handle. Microwave butter and peanut butter for 30 seconds each. Each time stir in between until combined. Stir in powdered sugar until combined. It will have a thick paste look. Spread into the lined pan and cover with another sheet of parchment paper and press evenly. Refrigerate two hours, at least. Remove from pan and cut one inch squares with a sharp knife.