December 18, 2009
Clayton Pioneer • www.claytonpioneer .com
Page 17
And a very cookie time was had by all Stir filling ingredients into beaten eggs. Spread over top of baked pastry (no need to cool.) Continue baking about 25-30 minutes until set. Cool and cut into bars. Sprinkle with powdered sugar. (This is an old family recipe from Grandma Clara Himes, Sarah’s granddaughter.)
Cookie contest brings out the best from local bakers LINDA WYNER Clayton Pioneer
Warm, buttery, spicy aromas met me just as I entered the library on December 10. It was an instant reminder (not that I needed one) that Clayton’s annual Christmas cookie competition was about to get underway. A privilege it is for me to head the judging committee and I was more than prepared to let my belt out another inch to be able to savor the entries of the evening. A nice crowd of adults and kids filled the conference room, and a long, long table groaned with competition entries. Another table courageously held
TEEN BAKER FIRST PLACE SARA POSTON
SANTA JOINED CONTEST JUDGES Linda Wyner, Shanna Decoite, Robbie Parker, Debra Nork, Andrew Geller and Jennifer Beck for a post-judging photo.
judges jumped into their roles with glee. Seriously approaching each cookie, they examined the appearance, texture and taste of each entry. Soon, the small plates that held the cookie tastings were overflowing. I could hear muted “ooh”s and “aah”s and “yum”s as the judges plowed through their duty. Finally the judging was over, tallies were made and the results announced. We are pleased to present the winners and their recipes here. Enjoy.
MASTER BAKER FIRST PLACE KATHY CHISHOLM SOFT GINGER COOKIES 2 ¼ cups all-purpose flour 2 tsp ginger 1 tsp baking soda ¾ tsp ground cinnamon ½ tsp ground cloves ¼ tsp salt ¾ cup butter ½ cup white sugar ½ cup brown sugar 1 egg 1 Tbsp orange juice (fresh preferred) ¼ cup dark molasses Glaze (see below) Preheat oven to 350 degrees. Sift together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat the egg, then stir in the water, orange juice and molasses. Gradually stir the sifted ingredients into the molasses mixture. Re f r i g e r a t e for 30
the cookie buffet that would follow the judging. The tension of the moment in the audience melted as soon as Vintage with Santiago and Joyce Martinez and Roxanne Pardi began singing carols. A new teen a capella group, Vivace, joined in the musical festivities, getting the audience up and moving with “The Twelve Days of Christmas.” The judges, City Councilman Howard Geller, Clayton Police Officer Shanna DeCoite, Jennifer Beck from the YMCA, Cookies by Design owner Debra Nork and two teens Robbie Parker and former contest winner Peter Pratt stood by eyeing all the cookies as E MASTER they were set T PLAC S 1 out and ER COOKIES T GING labeled for SOF the competition. Their excitement was palpable. When given the go-ahead, the
minutes. Shape the dough into walnut sized balls and place 2 inches apart on an ungreased cookie sheet. Flatten to ¼ inch. Bake for 8-10 min. Allow the cookies to cool on a baking sheet for 5 minutes before removing to a wire rack. Allow to cool completely. (Source: Allrecipes.com) Glaze: ½ cup butter 1 cup powdered sugar ½ tsp vanilla Zest of one large orange Pinch of salt 1 tsp orange juice (fresh preferred) Mix together, then pipe or drizzle glaze onto cooled cookies. Sprinkle with 2 tablespoons of powdered sugar.
MASTER BAKER
Hon. Mention
MARTHA’S PECAN BUTTER COOKIES 1 c butter, room temperature ½ c sugar ½ tsp vanilla 1 ¾ c flour ½ c chopped pecans 2 drops almond extract Pinch of salt Preheat oven to 325 degrees. Cream butter and sugar till fluffy. Add vanilla and salt, then mix. Gradually add flour and mix well then blend in
unavailable.
JUNIOR BAKER FIRST PLACE GRAYSON WRIGHT CHOCOLATE MINT DREAMS ¾ c butter, softened 1 c powdered sugar 2 squares (1oz. each) unsweetened chocolate, melted and cooled ¼ tsp peppermint extract 1-1 ½ c all-purpose flour 1 c miniature semisweet chocolate chips ICING
2 Tbsp butter, softened 1 c powdered sugar ¼ tsp peppermint extract 1 to 2 drops green food coloring 1 to 2 Tbsp milk DRIZZLE
½ c semisweet chocolate chips ½ tsp shortening Preheat oven to 375 degrees. LACE TEEN In a large bowl, 1ST P cream butter and HA’S PECAN powdered sugar MART R COOKIES until light and BUTTE fluffy. Beat in chocolate and e x t r a c t . Gradually add flour and mix well. Stir in chocolate chips. (Dough will be soft). almond Drop by tablespoonfuls 2” extract. Stir in apart on an ungreased baking pecans. Divide dough into two equal amounts. Roll into logs, sheet. Bake for 6-8 minutes or until firm. Cool wrap in plastic wrap and chill for two the dough 1 hour. Slice ¼” to ½” thick and place on ungreased cookie sheet. LACE JUNIOR P T Bake at 325 degrees for 1S INT DREAMS 15 minutes. LATE M O C Teen Honorable O CH Mention went to Cherilyn Brock for her mouth-watering White Chocolate, Blueberry Macadamia Nut Cookies. Unfortunately, the recipe was
SARAH BROOKS CHERRY-COCONUT BARS Pastry: 1 cup sifted flour ½ cup melted butter 3 Tbsp powdered sugar With hands or fork, mix until smooth. Spread evenly in an 8” pan sprayed with Pam. Bake at 350 degrees for 20-25 minutes until golden brown. Filling: 2 eggs 1 cup white sugar ¼ cup flour ¼ tsp salt ¾ cup chopped nuts ½ cup shredded coconut ½ cup quartered candied red cherries
Photos by Tamara Steiner/Clayton Pioneer
VINTAGE SINGERS Santiago and Joyce Martinez and Roxanne Pardi brought their unique harmonies to traditional carols.
ALTHOUGH NOT an official judge, Santa nevertheless collaborates with Debra Nork at the judging table.
minutes before removing to wire racks to cool completely. Meanwhile, combine the butter, powdered sugar, extract, food coloring and enough milk to achieve the desired consistency; spread over cooled cookies. Let set. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies.
JUNIOR BAKER
Hon. Mention cDAWSON o o &k GRAYSON i e s
MCDONALD CHRISTMAS CHERRY CHIP COOKIE DROPS 1 (18oz.) tube sugar cookie dough ½ c dried cherries 1/3 c white chocolate chips ¼ c chopped nuts ½ tsp vanilla Preheat oven to 350 degrees. Mix all the ingredients in a large bowl. Drop rounded tsp. sized dough on ungreased cookie sheet. Flatten with palm. Bake 10-12 minutes or until edges are golden brown. Post Script: Before I waddled out of the library after the judging, I stopped to speak with Officer Shannon. I asked facetiously if she’d taken the “Donut Shop Break” class in police academy. She laughed and said no, but thought that the Clayton Police ought to add a “Judging the Cookie” course to its continuing education programs. Sounds like a plan to me! Merry Christmas and Happy Baking!
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