The holidays are objectively the best time for a delicious sweet treat. Continuing with the annual tradition, Periscope staff members brought in cookies to celebrate the holiday season. From classic chocolate chips to German hazelnut cookies, as well as raspberry jam ones, the class had lots of sweet treats to enjoy. Following are the delicious cookies and their recipes.

Laura’s Raspberry Jam Cookies:

1. Preheat oven to 350 Fahrenheit 
2. In a large bowl, with a handheld electric mixer set on medium speed, beat sugar, margarine or butter, oil, and vanilla; slowly add water until smooth. With a wooden spoon, stir in baking powder and flour; mix well until the dough sticks together and forms into a ball. Divide dough into 4 equal parts.
3. On a lightly floured surface shape each wedge into a 12 x ¾-inch log; place on ungreased cookie sheets. Using the handle of a wooden spoon or your finger, make a depression about ½ wide and ¼ inch deep, lengthwise down the center of each log. Fill each with 2 tablespoons of jam. Bake for 10 to 15 minutes or until light golden brown. Cool slightly, then cut them in diagonals ½ inch thick Cool completely on wire racks. 

Ingredients:

⅔ cup sugar

¾ cup margarine or butter, room temperature 

1 tablespoon vegetable oil

2 teaspoons vanilla extract

¼ cup water

1 teaspoon baking powder

2 cups unbleached all-purpose flour

½ cup raspberry jam or favorite preserves

Sophie’s German Hazelnut Cookies:

Ingredients:

1 ⅔ cups flour

½ cups butter

⅓ cups sugar

1 tablespoon vanilla extract

1 pinch salt

1 egg

⅓ cup hazelnut flour

Instructions:

1. In a bowl, pour the flour, sugar, vanilla extract, salt, and hazelnut flour. Mix this together.
2. Cut the butter into small cubes and add to the bowl. Then, add the egg and stir the mixture with a spatula.
3. Once all the ingredients have combined into a crumbly dough, knead it by hand. Do this until there are no more crumbles and everything is evenly mixed.
4. Form a ball with the dough and let it rest for at least an hour.
5. Once the dough is ready, preheat the oven to 320 Fahrenheit.
6. Use a rolling pin and flatten the dough until it is approximately ¼ inch in thickness.
7. Make shapes in the dough using cookie cutters. If you don’t have any available, you can use small glasses.
8. Once you have all your shapes, put the cookies into the oven for 10 to 15 minutes.
9. Once the cookies have cooled, you can cover them in icing or melted chocolate. If you wish to, you can also add sprinkles.

Mr. Paradises’s Nan’s Classic Chocolate Chip Cookies

Directions:

Mix shortening, margarine/butter, sugars, eggs, and vanilla. Add remaining ingredients and mix thoroughly. Refrigerate dough for approximately 8 hours before baking. Bake at 375 for 10-12 minutes or until golden brown.

Ingredients:

• 2/3 cup shortening
• 2/3 cup margarine/butter
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3-1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 12 ounces chocolate chips

Mrs. Bernhard’s Chocolate Chip Cookies

Instructions:

1. Combine all dry ingredients in a bowl and whisk together
2. Cream butter and add sugars
3. Add vanilla
4. Add eggs 1 at a time
5. Bake at 350 for 9 minutes. Remove from the oven when they are brown at the edges. Let cool for three minutes on a cooling rack before eating. 

Ingredients:

1. 2 ¾ cups flour
2. 1 tsp baking soda
3. ½ tsp salt
4. 2 sticks softened butter
5. ¾ cups granulated sugar
6. ¾ cups brown sugar
7. 2 tsp vanilla extract
8. 2 eggs
9. 1 bag chocolate chips of choice