This year's judges were Rex Horton, Cindy Hardin, and Keitcha Royal, with an administrative assist by Gina Perryman. Thanks to all of you!
The 2017 Contestants
Cookies
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Candies
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The Winners
Third Place (Tie):
JaNel Moore's Lemon Poppy Seed CookiesKate Koballa's Molasses Cookies
JaNel Moore's Lemon Poppy Seed CookiesKate Koballa's Molasses Cookies
Second Place:
Stesha Little's Christmas Chess Bars
Honorable Mention (Most Unique):
Kerry Cantwell's Rosemary Pine Nut Shortbread Cookies
Cantwell forfeited her prize because this was a second win for that recipe. She won first prize for these cookies in 2010.
The Winner of the 7th Annual Great Cookie and Candy Contest Golden Spatula:
Amy Netzel's Reindeer Peanut Butter Ritz Cookies!
Congratulations, Amy!
Here are some recipes for you to test out in your own kitchen!
Karin Abell's Grinch Cookies
Jennifer Bennett's Cinnamon Espresso Chocolate Chip Cookies
From Jennifer: Here is the recipe, which was
tweaked slightly but I don’t know how until I am making it!
RECIPE: In the blog post from the first Great Cookie Contest in 2011:
Fae Goodman's World Peace Cookies
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| World Peace Cookies on the left. |
Kate Koballa's Molasses Cookies
INGREDIENTS
2 cups sugar
2 cups sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 cups sifted flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp salt
INSTRUCTIONS
- Mix sugar, shortening, molasses, and egg. Beat well.
- Add dry ingredients and mix well.
- Chill dough (one hour to overnight).
- Form into 1” balls, roll in granulated sugar (I like to mix red and green sanding sugar in). Place on greased cookie sheet (or parchment).
- Bake at 375 for 6-8 minutes for chewy cookies.
Meredith Lewis's Coffee Star Cookies with Moo Hoo Fudge Filling
A note from Meredith: This is what mine was based off with a little freestyling based on a failed fudge experiment and existing marshmallows.
RECIPE: Martha's Cappuccino-Chocolate Sandwich Cookies https://www.marthastewart.com/1135004/marthas-cappuccino-chocolate-sandwich-cookies
Amy Netzel's Reindeer Peanut Butter Ritz Holiday Cookies
INGREDIENTS
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2 packages (32 oz.) candy chocolate (or chocolate almond bark)
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1 Tbsp. shortening
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100 Ritz crackers
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1-1/2 c. creamy peanut butter
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1 package cinnamon candies (or red mini M&M’s)
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50 small twist pretzels
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100 edible candy eyes
SUPPLIES
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Plastic fork (break off two middle tines)
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2-quart crockpot (or double-boiler)
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Wax paper
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Cookie sheets
INSTRUCTIONS
1.
Break chocolate into chunks, add shortening, cover and turn
crockpot on Low. Mix periodically until melted and smooth.
2.
Roll out wax paper on a cookie sheet.
3.
Spread peanut butter on the flat side of one cracker. Then
sandwich one on top.
4.
If peanut butter overhangs the edge of the sandwich, use your
finger to smooth it.
5.
Repeat with all crackers, chill until chocolate is completely
melted.
6.
Place a cookie in the chocolate and swirl around until covered.
Use fork to remove, and place on the wax paper.
7.
Add 2 eyes, 1 cinnamon candy and pretzel on top to create the
reindeer.
8.
Let stand on wax paper for about ½ hour to 1 hour to harden.
9.
You can also put in the fridge to set up quicker.
10.
If you aren't serving these immediately you can store them in
air tight container or freeze them.
11. Use wax paper in
between the layers of cookies.
12. Enjoy!
Erin Popov's Easy Butterscotch Bars
From: Grandma's Kitchen Treasured Family Recipes
INGREDIENTS
8 tbsp (1 stick) butter
1 1/2 c. graham cracker crumbs
1 c. milk chocolate chips
1 c. butterscotch chips
1 c. crispy rice cereal
1/2 c. flaked coconut
1/2 c. pecans, chopped
1 (14 oz.) can sweetened condensed milk
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- Melt butter in a small saucepan over medium heat. Pour evenly onto the bottom of a 13" x 9" baking pan.
- Sprinkle graham crackers crumbs evenly over butter in baking pan. Layer chocolate chips, butterscotch chips, cereal, coconut, and pecans evenly over the graham cracker crumbs.
- Pour condensed milk evenly over layers; do not mix.
- Bake until lightly browned, about 15-20 minutes. Cool completely on a wire rack. Cut into bars.
Variations:
Substitute 1 1/2 c. slightly crushed chocolate sandwich cookies for the crispy rice cereal. Drizzle the hot baked layers with 1/2 c. butterscotch sauce before slicing into bars.
Brittney VornDick's Cherry Almond Cheesecake
Cookies
Adapted from Yellow Bliss Road at https://www.yellowblissroad.com/cheesecake-cookies-updated-recipe/
Adapted from Yellow Bliss Road at https://www.yellowblissroad.com/cheesecake-cookies-updated-recipe/
prep 10 mins
cook 10 minstotal 20 minsyield 44 cookies
INGREDIENTS
Cookies:8 oz cream cheese (room temperature)1/2 cup butter (room temperature)1 1/4 cup granulated sugar2 eggs1/2 teaspoon vanilla extract1 teaspoon almond extract2 1/2 cups flour2 teaspoons baking powder1/2 teaspoon saltJar of Maraschino CherriesPowdered Sugar
Cherry-Almond
Glaze (from https://www.averiecooks.com/2014/02/sweet-soft-cherry-bread-with-cherry-almond-glaze.html#):
1/4 cup reserved cherry juice (from the jar of maraschino cherries)
1 teaspoon almond extract
about 1 1/2 cups+ confectioners’ sugar
1 teaspoon almond extract
about 1 1/2 cups+ confectioners’ sugar
INSTRUCTIONS
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Beat cream cheese and butter together at high speed until fluffy and smooth; 1-2 minutes. Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla+almond extract; 1 minute.
- In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir until just incorporated. Do not over-mix.
- Drop by rounded tablespoons onto the prepared baking sheets; batter will be sticky. Top with a maraschino cherry
- Bake at 350 degrees for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. *Length of baking time may vary from oven to oven.
- Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- If desired, sprinkle with powdered sugar, dip in chocolate once cooled, or top with the Cherry-Almond Glaze.
Note: Do not over-bake. This can cause the cookies to come out more dry
and biscuit like.
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