SUNBUTTER CHOCOLATE CHIP COOKIES

Amanda Pearson and Justena Cichy are involved in Tiger Club, the Princeton School District’s daycare service.
Amanda, 21, supervises part time for Tiger Club (TC) Encore, the group of older recipe Amanda Justenastudents who do community service projects during the summer, and also supervises Tiger Club children in grades K-1 during the summer.
Justena, 11, is in TC Encore. Amanda and Justena participated in TC Encore’s project on June 26 of baking sunbutter chocolate chip cookies for the students this summer in TC Encore and Tiger Club. Sunbutter is made from sunflower seeds.
Amanda recently graduated from Bemidji State University with a BS degree in creative writing. She will soon begin studying for a master’s degree in creative writing at the Southern University of Maine, located in Portland. It will be a hybrid study where she will spend a 10 days at the university twice a year, and do the rest of her course work online.
Amanda says that will give her a chance to live and work in Princeton during much of her studies. Amanda looks toward a career in publishing with the possibility of teaching at a college.
Amanda’s interests include reading, writing, children, cooking, and her three dogs – two Labs and a boxer. She says she cooks a lot with her mother Jodi.
Justena enjoys art, soccer, math, gym class, and baking with her mother Karen. She hopes to someday be either a veterinarian or a professional soccer player. Justena is playing on a soccer team this summer, and also takes trips with her family to a cabin in northern Minnesota.

SUNBUTTER CHOCOLATE
CHIP COOKIES
1 1/4 cups flour
1/2 tsp. baking soda
1 egg
1/4 cup water
1/2 cup sunbutter
1/2 cup chocolate chips
1/4 cup oil
3/4 cup sugar
1/2 tsp. vanilla

Preheat oven to 375 degrees. Mix all ingredients together with mixer. Make small dough balls and flatten them on greased cookie sheet. Bake 8-10 minutes. These cookies should be kept in a refrigerator and eaten within 1-2 days.

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