People can pick up a taste of the holidays this weekend.

St. Thomas More Catholic Church will host its annual Cookie Carousel Saturday. Members of the church will bring more than 1,000 pounds of cookies to the church to raise money for charity.

This year’s proceeds will go to Laundry Love, St. Isidore Dollar Dinners, St. Thomas More Youth Ministry and Fairy Godmothers. The fundraiser has generated more than $60,000 since it started in 1991.

The event will be from 8:30 to 11 a.m. Saturday at the St. Thomas More Parish Center. Cookies will be sold for $6.50 per pound.

Each year, organizers choose a featured cookie, and this year is a peppermint chocolate sandwich.

PEPPERMINT CHOCOLATE SANDWICHES

Ingredients:

Krusteaz Snickerdoodle Cookie Mix

granulated sugar for rolling dough balls

Betty Crocker Rich & Creamy Vanilla Frosting

1 1/2 teaspoon peppermint extract

1/4 teaspoon vanilla

red food color

peppermint candies or canes

Directions:

Follow the directions from the cookie mix for the Chocolate Snickerdoodles and save the cinnamon sugar packet for another day or recipe. Form into tablespoon-size balls. Roll the cookie balls in granulated sugar. Bake and let cool completely.

Use Betty Crocker Rich & Creamy Frosting and add 1 1/2 teaspoon of peppermint extract and 1/4 tsp of vanilla along with a few drops of red food coloring.

Take hard peppermint candies and place in a plastic bag. Cover with a towel and hammer into small pieces. Place in a shallow bowl.

To assemble, spread or pipe frosting onto flat side of one cookie and then top with flat side of another cookie. Roll edges of cookie sandwiches in candy canes so they stick to frosting.

The cookies have to be completely cool prior to frosting and combining and then rolling in peppermint candy.

Pipe frosting over top of cookie sandwiches and sprinkle with candy crumbs.

Adapted from delish.com.

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