Finding a breakfast cookie to serve as a fitting cool-down for this week’s all-hands-on-deck programing is a tall order.
Springtime on most college campuses is usually bustling. Students are wrapping up internships and class projects. They’re preparing for graduation or summer jobs, and for finals and end-of the year performances. Faculty are pushing their students, evaluating student work and pursuing personal explorations of every sort.
But over the last six years, the first week of April on Coker’s campus has been transformed into the very definition of an academic blowout. The Dr. James W. Lemke Celebration of Academics — a whirlwind of presentations, receptions, posters, the college’s Honors Convocation, and a culminating showcase event — is a chance for students, faculty, staff, alumni and community members to revel in the pleasures of scholarship.
By the end, I wonder if the folks most deeply involved in the initiative hear the apostle’s sermon in their heads.
“Let us not weary in well-doing, for in due season we shall reap, if we do not lose heart.”
I can assure you, this year’s organizers and participants did not lose heart. They were fabulous, and I couldn’t have been more proud of our college and my colleagues.
What to bake for such a good crowd?
Luckily, a couple of the organizers gave me a fresh suggestion at Wednesday night’s “Behind the Scenes” showcase.
They weren’t specific about the recipe, but they said they wanted the cookies to involve white chocolate and raspberries, a classy, sophisticated cookie that tastes great. Well, that works for me!
Come and get ’em!
White Chocolate Raspberry Cheesecake Cookies
4 ounces cream cheese, softened
1/2 C. butter, softened
2 T. shortening
1/2 C. brown sugar
2 (7 ounce) boxes Jiffy raspberry muffin mix
3/4 C. flour
1 1/2 C. white chocolate chips
- Beat together cream cheese, butter, shortening and brown sugar in a large mixing bowl until combined. Add eggs beating after each addition.
- Mix in muffin mix and flour until just combined. Add white chocolate chips and stir until incorporated.
- Chill dough in the refrigerator at least 30 minutes.
- Preheat oven to 350 degrees. Line baking sheet with Silpat mat or lightly grease baking sheets.
- Scoop cookie dough mix onto baking sheets. Bake 10-12 minutes or until golden brown on edges.
- In between baking batches of cookies make sure to store the dough in the refrigerator.