2012 Great Cookie Swap

The Second Annual Great Cookie Swap was a hit!  It was a bit less well-attended than last year because it was held on the last day of classes, but there was still plenty of participation.  Unfortunately, the hostess failed to photograph any of the proceedings.  The only evidence that any of it even happened are the belly aches we have from sugar-overload.  Photos below are from linked websites.  Eight cookies entered the contest, which was judged by Wanda Maggart and last year's Great Cookie Contest winner, Theresa Fine-Pawsey.

First Prize: Kerry Cantwell's Palmiers (Elephant Ears)
Second Prize: Nan Dernar's Orange Drop Cookies
Third Prize: Mary Kennery's Mint Chocolate Chunk Cookies
Honorable Mention: Kathy Zarilla's Cornmeal Lime Cookies

The DT Community Circle wishes to thank all the folks who contributed and participated:
Karin Abell
Gwen Barclay-Toy
Nan Dernar
Valarie Evans
Gretel Guest
Cindy Hardin
Patrick Hines
Mary Kennery
Wanda Maggart
Rachael Remington
Gilbert Umberger
Kathy Zarilla

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RECIPES

Palmiers (Elephant Ears)
Kerry Cantwell

Ingredients:
Lots of granulated sugar
Puff pastry
Parchment paper

Directions:

1. Preheat oven to 400°F. Sprinkle about 1/4 cup of sugar over your workstation. Roll out the puff pastry to about 10" x 12". Sprinkle another 1/4 cup of sugar over the dough.
2. Roll up the left vertical side inward, stopping in the middle of the dough. Roll up the right side of the dough. The two rolls should be meeting at the middle and touching. Press the two sides together gently and let the dough chill in the fridge for at least half an hour. Repeat with any more puff pastry you may have.
3. Starting at one end, cut off pieces of the log, in slices about 1/2 inch in thickness. Lightly sprinkle sugar onto each side. Pinch and press the sides of the two rolls together to ensure that they don't unroll during baking. Place on large parchment lined baking sheets. They will increase size dramatically, so leave plenty of room between each cookie and only bake a dozen at a time.
4. Set the tray in the middle of the oven. Bake for about 10-15 minutes or until the sugar has caramelized. Allow them to cool on a rack for 10 minutes. Serve and enjoy.

Recipe and Photo Source: Simply Recipes

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Orange Drop Cookies
Nan Dernar

Ingredients:
1/2 cup Crisco
1 cup sugar
2 eggs
2 1/2 cups flour
1 1/2 teaspoons baking powder
1 Tablespoon grated orange rind
1/2 cup orange juice
1/2 cup nuts (optional)
1/2 teaspoon salt

Directions:

1. Preheat oven to 375 degrees.
2. Cream Crisco and sugar, then add eggs.  Mix well.
3. Add orange rind and orange juice to mixture.
4. Mix flour, baking powder, and salt together.  Add to creamed mixture.
5. Drop by teaspoon on greased cookie sheet. 
6. Bake 8-10 minutes.

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Cornmeal Lime Cookies
Kathy Zarilla

• Prep: 45 min. + freezing Bake: 12 min./batch
• Yield: 96 Servings

Ingredients:

1 cup butter, softened
1/2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
1/2 cup packed brown sugar
1 egg
1/4 cup lime juice
4-1/2 teaspoons grated lime peel
2 cups all-purpose flour
1 cup yellow cornmeal

GLAZE:
2 cups confectioners' sugar
3 tablespoons lime juice
Holiday sprinkles

Directions

1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, lime juice and peel. Combine flour and cornmeal; gradually add to creamed mixture and mix well.
2. Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 30 minutes. Shape each roll into a square-shaped log. Freeze for 1 hour or until firm.
3. Unwrap and cut into 3/8-in. slices. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 350° for 11-14 minutes or until set. Remove to wire racks to cool completely.
4. Combine confectioners' sugar and lime juice; spread over cookies. Decorate with sprinkles. Let stand until set. Yield: 8 dozen.

Originally published as Cornmeal Lime Cookies in Country Woman December/January 2013, p26

Baker’s note:

No way I got 96 cookies unless they were very tiny – which makes icing them a challenge.

However, that challenge is less onerous if you soak the naked, battered limes (used above) in gin, and give them a proper send-off!

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Scottish Shortbread

Patrick Hines

Ingredients:

1 1/4 cups all-purpose flour

3 tablespoons cornstarch

1/3 cup sugar (1/4 cup for dough, the rest for dusting)

1/2 cup butter, cut into chunks (DO NOT USE MARGARINE)

Directions:

1. Preheat oven to 325 degrees. 
2. In a bowl, combine flour, cornstarch, 1/4 cup of the sugar,  and butter.  
3. With your fingers, rub mixture together until it is very crumbly and no large particles remain.  Press it into a firm lump with your hands. 
4. Place the dough (it is crumbly) in an 8- or 9-inch diameter cake pan or pie pan (I use a pie pan).  Press the dough firmly and evenly to fill the pie pan.  
5. Prick the surface with a fork 3-4 times.  (You can use the fork to make a decorative border by pressing the fork all around the edges.)  
6. Bake until pale golden brown, about 40 minutes.  
7. Remove from oven and, while warm, cut with a sharp knife into 8-12 wedges and sprinkle with about 1 Tablespoon of sugar.  
8. Let cool, then remove from the pan.  Store at room temperature in airtight container for up to 1 week or freeze for longer periods. 

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Other contestants included:

Gretel Guest's Peppermint Bark Cookies

Cindy Hardin's Sugar Cookies

Cindy Hardin's Peanut Butter Cookies