Haydn Loudenslager

All of the cookies judged this year.

Winners of Eagle Eye / Bake Shop Bakes Valentine’s Cookie Contest Announced

Heath and technology teacher Teresa Myers wins first place

February 15, 2021

Left to Right: Andrew Savino, Dean Grassi, and Haydn Loudenslager

Due to the move to virtual learning just before Christmas, the annual Christmas Cookie contest was changed this year to the (temporary) Valentines Cookie Contest. Despite the rescheduling, five people entered their cookies all of them were good but there can only be three people on the podium. 

“The contestants all outdid themselves this year! all of the cookies were amazing,” judge Sara Jackson said, “it was fun to see the cookies in valentine’s day theme instead of Christmas.”

The winner for the 1st place spot in the third annual  Valentine Cookie Contest is Teresa Myers with her Gobs. She has won a 25 dollar gift card to Bake Show Bakes gift card and an official Bake Show Bakes sweatshirt.

Then the trio of Sara Hoover, Mara Focht, and Taylor Black with the Peppermint Cheesecake Cookies took second place, they have won a $10 Bake Shop Bakes gift card, and an official Bake Shop Bakes t-shirt.

In third place with his Cream Cheese Snowman Cookies, Steven Sessamen snagged a prize. He has gotten a 5$ gift card for his ranking.

The judges this year were Haydn Loudenslager, Andrew Savino, Lucia Isenberg, Dean Grassi, and Sarah Jackson.

“It was a great experience to be a part of this contest,” Andrew Savino, “all the entries were delicious.”

Lucia Isenberg (Left) and Sarah Jackson (Right)

We at the Eagle Eye would like to thank everyone who entered and wishes them a Merry Christmas and a Happy New Year Happy Valentine’s day.

Special thanks to our prize sponsor, Bake Shop Bakes! Be sure to visit them for the best food and baked goods in the area!


First Place: Teresa Myers

Myers’ Vanilla Gobs (Haydn Loudenslager)

Myers took first by a long shot with her Gobs, getting the hearts and stomachs of the judges earning her the $25 dollar gift card and the Bake Shop Bakes Sweatshirt.

“The Gobs were a really great cookie and a clear winner,” said, judge Haydn Loudenslager.

The cookie got a score of 114 out of 125.

“The gobs were very tasty and the cookie parts tasted almost like pancakes,” Said judge Dean Grassi.

Myers has had some of the best cookies for the contest, even getting second place for last years’ contest.

Vanilla Gob Cookies with Cream Cheese Filling


For the Cookies:

1/2 cup of unsalted butter, softened

1 cup of sugar

1 egg

1 Tsp of vanilla and 1 tsp coconut extract

2 cups of flour

1 Tsp baking soda

1/2 Tsp salt

3/4 cup of light cream or whole milk


For the filling:

8 ounces cream cheese, at room temp

1 1/2 stick butter at room temp

3 cups powdered sugar

1 tsp vanilla

Small amount of red or pink food coloring



For the cookies

  1. preheat oven to 350
  2. Beat the butter and sugar in a large bowl or a mixer.
  3. Combine dry ingredients in a separate bowl.
  4. Add them to the butter-sugar mix, alternating with the milk.
  5. To form the cookies, scoop them onto a lined baking sheet.
  6. Bake until golden.

For the filling

  1. Beat cream cheese, butter, and vanilla extract in a small mixer bowl on medium speed until fluffy.
  2. Gradually beat in powdered sugar until light and fluffy.
  3. add food color to the desired color.
  4. Apply to the flat side of one baked and cooled cookie.
  5. Top with another cookie.
  6. Enjoy


Second Place: Taylor Black, Sara Hoover and Mara Focht

Black, Hoover and Focht’s Peppermint Cheesecake Cookies (Haydn Loudenslager)

The fantastic cookies made by Black Hoover and Focht won second place with a score of 103 out of 125.

“It was unlike any cookie I have ever had,” judge Lucia Isenberg said, “texture-wise it was really soft.”

Peppermint Cheesecake Cookie


8 ounces cream cheese (room temperature)

1/2 cup butter (room temperature)

1 1/4 cups sugar

2 eggs

1 teaspoon vanilla extract

2 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt 1/2

1/2 cup crushed peppermint sticks


1. Preheat oven to 350 degrees. Spray baking sheets with Pam

2. Beat cream cheese and butter together until smooth. Add sugar and to the butter mixture and beat until fluffy. Beat in the eggs and vanilla for 1 minute.

3.In a separate bowl, whisk the flour, baking powder, and salt together. Slowly add the dry ingredients to the butter mixture and stir until completely incorporated. Do not over mix. Add the peppermint oil and crushed peppermint until completely incorporated.

4. Form into round balls and place 2 inches apart on the baking sheet.

5. Bake at 350 degrees for 12 minutes

6. Once cooled, sprinkle with powdered sugar and more crushed peppermint sticks

7. Enjoy!

Third Place: Steven Sessamen

Sessamen’s Cream Cheese Snowmen (Haydn Loudenslager)

Steven’s fun and creative cookies got him third place for the contest with a  93/125.

Cream Cheese Snowmen


Preheat oven to 325 degrees.

Mix 8oz of softened cream cheese, 1 cup of sugar, 3/4 cup of butter, 1/2 tsp of vanilla until it’s mixed well.

Then gradually add 2 1/4 cups of flour and 1/2 tsp of baking soda.

Make 1 and 1/2 inch balls of dough and slightly overlap them on a lightly floured or parchment pan.

Flatten balls to 1/4 inch height.

Bake for 20 minutes or until golden brown.

Let cool and then sprinkle with sifted powder sugar and decorate.

Honorable Mention: Levi Crafton

Crafton’s Choconut Cookies (Haydn Loudenslager)

Choconut Cookies


1/2 cup sugar

1/2 packed brown sugar

1 Egg
2 cups softened
1 tsp vanilla extract
1 tsp baking soda
2 cups flour
1/2 cups peanut butter
1 cup peanut butter and chocolate chips


Combine butter, sugar, brown sugar, vanilla extract, and peanut butter in a mixer. Beat until creamy. Beat in egg. Add flour and baking soda until thoroughly mixed. Using a spoon put on an ungreased cookie sheet. Use a glass dipped into sugar to push down cookies. Bake for 8-10 minutes.

Honorable Mention: Todd Cammarata

Cammarta’s Wafer Cookies (Haydn Loudenslager)

Creme Wafer Cookies


1 cup of soft butter, and another 1/4 cup

1/2 cup whipping cream

2 cups flour

Granulated sugar

1 teaspoon of vanilla


Creamy Filling:

Cream the 1/4 cup of butter, 3/4 cup of sugar, and the vanilla until smooth and fluffy.

Tint with a few drops of food coloring.


Mix butter, cream, and flour. cover and chill

Heat oven to 375 and roll about 1/3 of dough at a time 1/8 inch thick on floured cloth clover board. (Keep reminding dough until ready to roll).

Cut into 1 1/2-inch circle

Transfer rounds with a spatula to a piece of waxed paper that is heavily covered with sugar; turn each round so that both sides are covered with sugar.

place on an ungreased baking sheet and prick with fork 4 times.

Bake for 7-9 minutes or until set but not brown.

Wait for them to cool then put cookies together with Creamy Filling from before.

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About the Contributors
Photo of Haydn Loudenslager
Haydn Loudenslager, Staff Writer

Hello my name is Haydn. I am a junior who wears five watches for no reason at all. I spend most of my time at home playing video games, listening to music...

Photo of Andrew Savino
Andrew Savino, staff writer

Andrew Savino is part of the wonderful senior class at Tyrone High. This is Andrew's first year on the Tyrone Eagle Eye News team. Andrew loves to be outside...

Photo of Dean Grassi
Dean Grassi, Assistant Sports Editor

Dean Grassi is a hard working guy and fun to be around. He spends his days in Tyrone High by playing Football, Wrestling, and Tennis and is going into...

Photo of Lucia Isenberg
Lucia Isenberg, Photo Editor

This is Lucia’s fourth year in Eagle Eye and her third year as Photo Editor. She is very excited to express her creativity and find new ways to take...

Photo of Sarah Jackson
Sarah Jackson, Editor in Chief

Sarah Jackson is a senior and has been a part of Eagle Eye for three consecutive years. Last year she was Eagle Eye's Social Media Editor and this year...

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