JPPSS Seeks Community Input for Superintendent Interviews

The Jefferson Parish Public School System has received applications for superintendent. We are looking for questions that are important to you and your community for the superintendent candidates to answer. We are asking that you please share the following message with your civic group.

The Jefferson Parish Public School System (JPPSS) and the Jefferson Parish School Board (JPSB) are seeking the input of all stakeholders as we select a new superintendent. A JPPSS stakeholder is anyone who is impacted by the success of our district: students, teachers, staff, parents, extended family, business & community leaders, etc… If you live, work, or have a vested interest in the success of Jefferson Parish, we want your help.

The JPSB is holding a special meeting on Monday, March 5 for the superintendent candidates to answer questions from the board and from all JPPSS stakeholders. You can submit questions online at jpschools.org/SuperintendentSearch. Questions may also be hand delivered to the JPPSS Administration Building at 501 Manhattan Blvd. in Harvey or the Paul Emenes Building at 822 S. Clearview Pkwy. in Harahan. All questions must be submitted in writing. The deadline to submit questions is Friday, March 2 at 12 p.m.

This Special Session meeting will be held at the JPPSS Administration Building at 501 Manhattan Blvd. in Harvey at 6 p.m. If you have any questions about this process, please contact JPPSS Community Engagement Director Christie Gomez at christie.gomez@jppss.k12.la.us.

Vanilla Crescents

Incredibly, these light, crispy and fragrant crescent cookies require only five ingredients to make.vanillacrescents

ACTIVE: 30 MIN
TOTAL TIME: 1 HR

INGREDIENTS
2 sticks unsalted butter, softened
1/2 cup confectioners’ sugar, plus more for dusting
1 1/2 tablespoons pure vanilla extract
2 1/4 cups all-purpose flour
Pinch of salt

HOW TO MAKE THIS RECIPE
Preheat the oven to 350° and position one rack in the upper third and one in the lower third. Line 2 large
baking sheets with parchment paper. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with 1/2 cup of the confectioners’ sugar until pale white, about 5 minutes. Beat in the vanilla. Add the flour and salt and beat at low speed just until combined. On a lightly floured surface, roll level tablespoons of the dough into 3-inch ropes. Taper the ends slightly and form the ropes into crescents. Carefully transfer the crescents to the baking sheets, about 1/2 inch apart.

Bake the crescents for 22 to 24 minutes, until the bottoms are golden and the tops are pale blond; shift the
baking sheets from top to bottom and front to back halfway through for even baking. Transfer the baking
sheets to racks and let the cookies cool for 10 minutes. Fill a small bowl with confectioners’ sugar. While the cookies are still warm, coat them in the sugar and transfer to a clean sheet of parchment paper to cool slightly. Roll the cooled cookies in the sugar again and let cool completely.

MAKE AHEAD
The crescent cookies can be stored in an airtight container between sheets of wax paper for up to 1 week.
Dust the cookies very lightly with confectioners’ sugar before serving.