Teacher Holiday Cookbook

Larissa Lamarca, Staff Writer

It is that magical time of year again with hot chocolate and cozy sweaters. Westwood teachers have shared some of their favorite holiday treat recipes. Why not try something new this year and impress your family. Get your ovens on and bake away.


Nestle Toll house – Ms. Moroney


“Your classic chocolate cookies, perfect to leave for Santa with a glass of milk”



  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar  
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups Nestle Toll House Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts



  1. Preheat oven to 375 degrees F.
  2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
  3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Salted Caramel Pretzel Bark – Ms. Kenny

“For lovers of a perfect combination between sweet and salty”


  • 1/2 bag mini pretzel twists
  • 2 sticks of butter
  • 1 cup of brown sugar
  • 1 bag of chocolate chips
  • Sea salt


  1. Line a jelly roll pan with aluminum foil or parchment paper (NOT wax paper) and spread pretzels evenly over the bottom (mine didn’t overlap, I arranged them in neat rows).  Now, preheat the oven to 350 F.
  2. Set aside, and melt butter and sugar in a medium saucepan on medium heat.  Bring to a boil, and stir continuously until mixture sticks to the bottom of the pan and forms a smooth caramel.  Let it bubble and get nice and thick before you pour the caramel evenly over the pretzels.
  3. Place jelly roll sheet in oven for 5 minutes, remove, sprinkle chocolate chips over the top, and place back into the oven for 1 more minute.  Spread the chocolate around with a spatula until it is mostly melted, then sprinkle generously with sea salt. Let the pan sit on countertop for about 5 minutes, and then place in the freezer to harden for at least two hours.
  4. Break bark into piece with your hands, and try not to finish the whole pan in one night! This is best stored in an air-tight bag in the freezer.

Peanut Butter Kiss CookiesMrs. Grenz


“A kiss of peanut butter. What else could you want?”



  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 egg
  • 18 milk chocolate candy kisses, unwrapped


  1. Preheat oven to 350 degrees F.
  2. Combine sugar, peanut butter, and egg
  3. Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle
  4. Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.