December 20, 2013
Clayton Pioneer • www.claytonpioneer.com
Page 11
finesse at annual cookie contest Third place, Master Baker Jessie Hoppie Christmas Shuggies Sugar Cookie Dough 2 sticks salted butter ¾ cup sugar 3 egg yolks (reserve egg whites for royal icing) 1 tsp vanilla 2 ½ cups all-purpose flour 1 tsp baking power Preheat oven to 350F. Cream butter and sugar for about 2 min. Then add remaining ingredients until well mixed. Roll out dough to about a ¼ inch thickness. Use desired cookie cutter. This should make approximately 2 dozen cookies (depending on the size of your cookie cutter). Bake at 350 degrees for eight minutes. Allow to cool and add royal icing.
Royal Icing 3 egg whites 4 ½ cups powder sugar ½ tsp cream of tartar ½ tsp vanilla Mix all ingredients until well mixed. Add desired food coloring and frost cookies. Adapted from recipes featured by Williams and Sonoma.
Second Place, Junior Baker Joanna Rogers, 8 Reindeer Cookies 1 cup butter or margarine, softened 1 cup sugar 1 large egg 1 tsp. vanilla 2 tsp. baking powder 3 cups flour Cinnamon and sugar (opt.) Chocolate covered pretzels Eyeball Candies Red spice drops Frosting Preheat oven to 400 degrees. In a large bowl, cream butter and sugar. Beat in egg and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. Dough will be stiff. Do not chill dough. Roll out onto floured surface and cut using an egg shaped cookie cutter. Place each cookie on cookie sheet and sprinkle with cinnamon and sugar. Bake on middle rack of
oven for 12 minutes or until done. Let cool about one minute and carefully transfer to cool surface. Firmly press 2 chocolate covered pretzels onto each cookie. Allow to cool completely. Dab a small amount of frosting on eyeballs and spice drops to decorate each cookie.
HEADS UP, COOKIE LOVERS. Hopes for the future are high if this generation of bakers is any indication. Pictured with judge Nicole Hackett are Junior Baker winners McKenah Alton (first place), Joanna Rogers (front) and Sara Mieczkowski (third place).
First Place, Junior Baker McKenah Alton, 11 A Little Slice of Heaven Baking spray or parchment paper One box of graham crackers 1 cup butter 1 cup brown sugar 12 oz bag semi sweet chocolate morsels Pre heat oven 350 Spray cookie sheet with cooking spray or line it with parchment paper. Cover cookie sheet with a layer of whole graham crackers. In small
Third Place, Junior Baker
saucepan, melt the butter and brown sugar together. Pour over graham crackers Place cookie sheet in oven for 8 min or until bubbly. Remove from oven, pour 12 oz. bag of semi sweet chocolate morsels on top. Let them melt, then use a flat spatula or knife to spread over graham crackers. Add any topping – sprinkles, crushed candy, etc. Let cookies cool on the cookie sheet. Then place the cookie sheet in the freezer. Break into pieces when frozen and freeze in an airtight container
Sara Mieczkowski, 14 Sara’s Snicker Bars 2 cups chocolate chips, divided ½ cup butterscotch chips, divided ¾ cup creamy peanut butter, divided 1 cup sugar ¼ cup milk ¼ cup butter 1 cup marshmallow cream 1 tsp. vanilla 1 ½ cups dry-roasted peanuts 40 caramels, melted slowly with 4 T water Melt and spread 1 cup chocolate chips, ¼ cup butterscotch chips and ¼ cup peanut butter in a buttered 9” x 13” pan. Let cool. Boil sugar, milk and butter for 5 minutes to soft ball stage. Add marshmallow cream, half the peanut butter and vanilla. Pour over first layer. Sprinkle peanuts over 2nd layer. Melt together caramels and hot water,
and pour over peanuts. Melt 1 cup choc chips, 1/4 butterscotch chips and remaining peanut butter and spread over caramel layer. Cool and cut into squares. From Trinity Lutheran Church Centennial Cookbook (Iowa), but compiled from “Recipe Hall of Fame Dessert cookbook” Brownies and Bars.
The Leisure Travel Experts
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