Entertainment Magazine News Volume 70, Issue 3

Holiday Bakes

By Roxy Schneider 

Graphic by Jane Wilson

The holidays are just around the corner. What’s that smell? Yummy desserts that leave you wanting more. Here are some easy, yummy treats to make your holiday delicious!

Gingersnap Cookies


6 tablespoons of shortening 

½ cup of sugar 

2 tablespoons of molasses

1 egg

1 cup of flour

A pinch of salt 

1 teaspoon of baking soda

½ teaspoon of cinnamon

½ teaspoon of cloves

1 teaspoon of ginger 


Preheat the oven to 350℉. 

Mix the shortening and sugar until it becomes light and fluffy. 

Add the molasses and the egg then mix well.

Sift in dry ingredients together, then mix well.

Roll the dough into walnut sized balls, then roll the balls in sugar.

Bake on an ungreased cookie sheet at 350 for 10-12 minutes.

Peppermint Patties (gluten free)


¼ cup of softened butter

⅓ cup of light corn syrup

1-2 teaspoon(s) of peppermint extract

3 cups of powdered sugar

2 cups of dark dipping chocolate


Combine the butter, corn syrup, peppermint extract, and powdered sugar in a mixing bowl. Mix with an electric mixer for about 3 minutes, or until ingredients are well combined.

Remove the dough from the bowl and break off about 2 teaspoon-sized sections. Roll them into a ball and gently flatten them with your hands. 

Put patties down on a pan lined with wax or parchment paper. 

Place the patties in the freezer for 10-15 minutes.

Melt the chocolate in the microwave for 1 minute. 

Take the patties out of the freezer and put them in the melted chocolate one by one. 

Once covered in chocolate, place them on wax or parchment paper.

Place in the freezer once more for 10 minutes.

Take out and enjoy!

Sugar Cookies 


3 cups of all-purpose flour

¾ teaspoon of baking powder

¼ teaspoon of salt

1 cup of unsalted butter, softened

1 cup of sugar

1 egg; beaten

1 tablespoon of milk

Powdered sugar, for rolling out dough


Preheat the oven to 350℉.

Sift together the flour, baking powder, and salt, then set the mixture aside.

Place the butter and sugar in a large bowl of an electric stand mixer and beat until the mixture is light in color. Then add the egg and milk and beat to combine.

Put the mixer on low speed, gradually add the flour, and beat until the mixture pulls away from the sides of the bowl.

Divide the dough in half, wrap in plastic wrap, and refrigerate for two hours.

Take the dough out of the fridge and mold it into small flat circles.

Place the dough on a cooking sheet and put the cookies in the oven for 10-12 minutes.

Remove and enjoy!