Cookie Book
‘Twas the month before Christmas, when all through the newsroom
Not a day off was taken, not a journalist felt gloom.
The napkins were placed on the table with care,
In hopes that the cookies soon would be there.
The judges were eager and working in vain, While visions of sugar highs danced through each brain.
Contestants with Zip-Locs and Tupperware and platters,
Dropped off their goodies — presentation really matters! From inside the judging room there came an update:
The doors were open! Time to sample and rate!
Away to the sweets the employees did scurry
Thirty cookies to taste, these things you don’t hurry.
Now chocolate! Now fruitcake! Now ginger and toffee!
On, peanut butter! On, oatmeal! Do we have stronger coffee?
By the end of the contest a winner was chosen
The new cookie champ — happy, speechless and rosen.
For nine years we challenged our readers to bake,
It’s time to slow down, give our waistlines a break.
Thanks to all who have entered, and congrats if you won,
The Very Merry Cookie Challenge had a delicious run!
The Star-Telegram is proud to publish this cookbook of reader-submitted
recipes from the annual Very Merry Cookie Challenge, conducted from
2004-2012 by the editors of the Life & Arts section. The cookies enjoyed
sweet success as winners, runners-up and finalists, as determined each
year by Star-Telegram employees and professional bakers in Tarrant County.
Although the popular reader contest has ended, we hope you and your
family will enjoy these recipes for many holiday seasons to come!
Stephanie Allmon ~ Assistant Managing Editor/Features, Star-Telegram
2004
Grand Prize Winner and Best of Show
Bar Cookies
APRICOT GEMS
Baker ~ Sharon G. Johnson, Bedford
(Yields about 16, 2-inch-square bars)
2/3 cup dried apricots
1/2 cup (1 stick) butter, softened
1/4 cup granulated sugar
1 1/3 cups sifted flour, divided
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup brown sugar, packed
1/2 teaspoon vanilla
1/2 cup nuts
Confectioners’ sugar for garnish
Rinse apricots, place in a saucepan
and cover with water. Bring to a
boil; lower heat and simmer for 10
minutes; drain, cool and chop finely.
Set aside.
Meanwhile, grease an 8-by-8-by-2-inch pan. Mix butter, granulated sugar and
1 cup of flour until crumbly; pack into pan. Bake at 375 degrees for 20 minutes
or until light brown. Allow to cool slightly (base can be prepared in advance and
kept overnight at room temperature before completing cookies).
Sift together remaining 1/3 cup flour, baking powder and salt.
Place eggs in a separate bowl, beat well and gradually beat brown sugar into
them; then add flour mixture. Mix in vanilla, nuts and chopped apricots and
spread over baked layer.
Bake at 375 degrees for 30 minutes, or until a toothpick inserted into topping
comes out clean; cool completely in pan. Cut into bars; roll in confectioners’
sugar.
To store, wrap bars individually in plastic wrap and refrigerate.
Nutritional analysis per bar: 184 calories, 9 grams fat, 24 grams carbohydrates, 3 grams protein, 39
milligrams cholesterol, 134 milligrams sodium, 1 gram dietary fiber, 43 percent of calories from fat.
www.star-telegram.com | 3
RUNNER-UP
CHOCOLATE PECAN SQUARES
Baker ~ Lillian Greenslade, Fort Worth
(Yields about 24, 2-inch squares)
Cocoa cookie dough:
12 tablespoons (1 1/2 sticks)
unsalted butter, softened
1 cup granulated sugar
3 egg yolks
1/3 cup cocoa powder
1 1/2 cups all-purpose flour
Chocolate pecan filling:
1/2 cup light corn syrup
1 cup light-brown sugar
4 tablespoons unsalted butter
1/2 cup heavy cream
4 ounces semisweet chocolate,
coarsely chopped
2 tablespoons dark rum (optional)
3 cups (about 12 ounces) toasted
pecans, coarsely chopped
Lightly butter a 13-by-9-by-2-inch baking pan and line it with foil.
Beat butter and sugar with a heavy-duty electric mixer fitted with paddle
attachment until mixture is soft and pale. Add yolks, one at a time, beating well
between each addition. Continue to beat until mixture is light and very smooth.
In a separate bowl, sift together cocoa and flour several times to break up lumps.
Fold into butter mixture thoroughly with a rubber spatula.
Scrape dough into prepared pan and spread it evenly over bottom; use an
offset metal spatula or press it in with floured fingertips. Chill dough while you
prepare filling.
Chocolate pecan filling:
Preheat oven to 350 degrees.
Mix corn syrup and brown sugar together well in a saucepan. Place on medium
heat and stir occasionally until syrup comes to a boil. Add butter and cream
and return to a boil. Simmer, stirring occasionally, for 2 minutes, or until syrup
forms a thread when a spoonful is dropped into a cup of iced water, about
230 degrees on a candy thermometer. Remove from heat and stir in chocolate.
Whisk until smooth, add rum, if using, and stir in the pecans (recipe continued
on next page.)
4 | www.star-telegram.com
CHOCOLATE PECAN SQUARES (cont'd.)
Assembly:
Pour filling onto dough and, if necessary, smooth top with a metal spatula. Bake
for about 30 minutes at 350 degrees, until dough is firm and baked through and
filling is just beginning to bubble.
Place pan on a rack and let cool to room temperature.
To unmold cookie, place a cookie sheet or cutting board on top of pan and,
holding them together firmly, turn pan and sheet over.
Remove pan and peel away foil. Place a cutting board on exposed pastry and flip
it back over. Remove cookie sheet or board. Trim away about 1 inch around edge
before cutting into 2-inch squares.
Cover in an airtight container and refrigerate. These freeze well.
Nutritional analysis per square: 313 calories, 21 grams fat, 32 grams carbohydrates, 3 grams protein,
54 milligrams cholesterol, 16 milligrams sodium, 2 grams dietary fiber, 58 percent of calories from fat.
FINALIST
MRS. BUSCH’S CARAMEL BARS
Baker ~ Angie Platt, Fort Worth
(Yields 24 bars)
2 1/3 cups flour, divided
2 cups oats
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup melted butter
2 cups chocolate chips
1 1/2 cups chopped walnuts
1 cup caramel ice cream topping
Combine 2 cups flour with oats, sugar, soda and salt in large bowl. Stir in butter.
Transfer 1 cup of mixture to another bowl. Press remaining mix into 9-by-13inch pan. Bake at 350 degrees for 15 minutes until brown.
Remove and sprinkle with chocolate chips and nuts.
Combine caramel topping and remaining 1/3 cup flour and drizzle over base.
Sprinkle with reserved crumb mix. Bake at 350 degrees for 20-25 minutes
longer. Store in a resealable plastic bag at room temperature.
Nutritional analysis per bar (using 1/2 teaspoon salt): 309 calories, 17 grams fat, 38 grams
carbohydrates, 5 grams protein, 21 milligrams cholesterol, 227 milligrams sodium, 2 grams dietary
fiber, 46 percent of calories from fat.
www.star-telegram.com | 5
Winner
HEIRLOOM COOKIES
LEMON PEARL SUGAR COOKIES
Baker ~ Anne Nering, Fort Worth
(Yields about 30 cookies)
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
2 to 3 teaspoons dried lemon peel granules or flakes (available in the spice
aisle of some supermarkets)
3/4 cup (1 1/2 sticks) butter
1 cup vegetable oil
1 cup confectioners’ sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 teaspoons lemon extract
White sugar pearls for decoration (also known as pearl sugar; available at
baking and specialty stores)
Preheat oven to 375 degrees.
Sift together flour, cream of tartar, baking soda, salt and lemon peel granules
and set aside. In a large separate bowl, cream together butter, oil, confectioners’
sugar and granulated sugar until blended. Stir in eggs, vanilla and lemon extract.
Gradually mix dry ingredients into butter-sugar mixture until well blended. Roll
dough into walnut-sized balls and place them 2 inches apart on a cookie sheet
lined with parchment paper. Flatten cookies to 1/8-inch thickness, using the
bottom of a glass dipped in sugar. Sprinkle sugar pearls on top before baking.
(You can use colored sugar or other seasonal decorations, but the sugar pearls
are the best. Or you could choose to frost cookies after they have been baked
and cooled.)
Bake in preheated 375-degree oven 9-10 minutes, or until edges are starting to
turn golden brown (watch closely to prevent burning). Allow cookies to cool on
baking sheet for 5 minutes before removing them to a rack to cool completely.
Store in an airtight container at room temperature or freeze for longer storage.
Nutritional analysis per cookie: 217 calories, 13 grams fat, 24 grams carbohydrates, 3 grams protein,
37 milligrams cholesterol, 168 milligrams sodium, trace dietary fiber, 52 percent of calories from fat.
6 | www.star-telegram.com
RUNNER-UP
RUSSIAN TEACAKES
Baker ~ Nancy Eudora Bryant, Fort Worth
(Yields about 4 dozen 1-inch cookies)
1 cup (2 sticks) butter (not margarine), softened
1/2 cup sifted confectioners’ sugar
1 teaspoon Madagascar vanilla
2 1/4 cups Gold Medal or King Arthur flour
1/4 teaspoon salt
3/4 cup finely chopped pecans (Bryant toasts hers)
In a large bowl, use an electric mixer to cream butter with sugar and mix in
vanilla; set aside.
Sift flour and salt together. Using an electric mixer, blend flour into butter-sugar
mixture; mix just enough to incorporate. Stir in pecans by hand.
Chill dough about 30 minutes.
Preheat oven to 400 degrees. Roll dough (about a teaspoon for each cookie) into
1-inch balls. Place 2 inches apart on ungreased baking sheet (or you may line
with parchment paper) and bake 10-12 minutes until set but not brown.
Remove cookies from oven; while still warm, roll in confectioners’ sugar. Cool
completely on rack; then sift confectioners’ sugar over the cooled cookies.
Nutritional analysis per cookie: 72 calories, 5 grams fat, 6 grams carbohydrates, 1 gram protein, 10
milligrams cholesterol, 50 milligrams sodium, trace dietary fiber, 62 percent of calories from fat.
www.star-telegram.com | 7
RUNNER-UP
LIBBY’S SUGAR COOKIES
Baker ~ Libby Gilmore, Fort Worth
(Yields about 8 dozen cookies)
1 cup (2 sticks) margarine
1 cup Mazola oil
1 cup granulated sugar
1 cup confectioners’ sugar
1 teaspoon vanilla
4 cups and 2 tablespoons flour, divided
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
Cinnamon sugar for sprinkling
Preheat oven to 350 degrees.
Place margarine in a large mixing bowl and allow to come to room temperature.
Add Mazola, sugars and vanilla and mix well.
In a separate bowl, combine 4 cups of the flour, salt, cream of tartar and
baking soda. Add to margarine-sugar mixture and mix well. Add just enough of
remaining 2 tablespoons flour that dough is not sticky but still extremely soft.
Do not chill dough.
Roll dough into 1-inch balls and place on a cookie sheet lined with foil. Using a
small glass with the bottom dipped in water, lightly flatten cookies to about 1/4inch thickness. They will crinkle just a little at edges.
Bake about 8 minutes or until slightly brown on the bottom, at 350 degrees.
Watch carefully and do not overbake.
Remove cookies to cooling rack and immediately sprinkle with cinnamon sugar.
Store in an airtight container at room temperature, or freeze for longer storage.
Nutritional analysis per cookie: 70 calories, 4 grams fat, 7 grams carbohydrates, 1 gram protein, 0
milligrams cholesterol, 58 milligrams sodium, trace dietary fiber, 54 percent of calories from fat.
8 | www.star-telegram.com
RUNNER-UP
HEAVENLY SHORTBREAD COOKIES
Baker ~ Lori Ellis, Weatherford
(Yields 15 to 20 large cookies or 2 dozen smaller cookies)
1 cup (2 sticks) butter, softened (no substitutes)
2/3 cup granulated sugar
1 egg yolk
2 teaspoons Madagascar vanilla
2 cups all-purpose flour
1/8 teaspoon salt
1 large egg
2 tablespoons whipping cream
White sparkling sugar or coarse sugar
White chocolate morsels, optional
With electric mixer, beat butter at medium speed until creamy.
Slowly add granulated sugar, beating well. Add egg yolk and vanilla. Beat 1
minute.
In separate bowl, combine flour and salt; slowly add to butter mixture, beating
at low speed until dry ingredients are moistened. Increase speed to medium and
beat 2 minutes.
Divide dough into 3 portions; shape each into a ball and wrap in plastic wrap.
Chill 1 hour.
Line baking sheets with parchment paper and sprinkle parchment with flour.
Roll out dough on a lightly floured surface and cut using cookie cutters. (Ellis
likes angel shapes, but stars work well, too.) Place cookies on baking sheet
and place in the freezer for 15 minutes before baking.
Preheat oven to 350 degrees. In a small bowl, whisk together egg and whipping
cream; brush cookies lightly with mixture and sprinkle with sparkling sugar.
Bake at 350 degrees for about 20 minutes or until golden-brown. Cool on pan
for 10 minutes, and then lift parchment paper holding cookies to a wire rack
to cool.
If you like, microwave white-chocolate morsels and decorate angels’ wings by
dipping a spatula in the melted candy and waving the spatula back and forth
over the cookies to create a feathery effect.
Cookies can be stored at room temperature in an airtight container for a week
or frozen for longer (open the container while thawing to prevent moisture from
making cookies soggy).
Nutritional analysis per cookie, based on 15: 220 calories, 14 grams fat, 22 grams carbohydrates, 2
grams protein, 62 milligrams cholesterol, 148 milligrams sodium, trace dietary fiber, 56 percent of
calories from fat.
www.star-telegram.com | 9
FINALIST
WEIHNACHTEN COOKIES
Baker ~ Kimberly Eby, Arlington
(Yields about 100 cookies)
Cookies:
4 cups sifted flour
1 teaspoon baking soda
2 teaspoons baking powder
1 cup Crisco
1 1/2 cups sugar
1 egg
1 cup buttermilk
1 teaspoon anise oil
Frosting:
2 tablespoons Crisco
1 tablespoon butter
3 cups confectioners’ sugar
1 teaspoon anise oil
About 1/2 cup milk
A variety of colored sugar sprinkles
Assembly:
Combine flour, baking soda and baking powder and set aside.
In a large bowl, cream together Crisco, sugar and egg; then add flour mixture in
thirds, alternately with buttermilk. Add anise oil.
Refrigerate dough overnight for easier rolling.
Preheat oven to 375 degrees. Roll out and cut into shapes with cookie cutters.
Bake on nonstick or parchment-lined cookie sheets for 10 minutes.
Let cool slightly in pan and then remove to rack or wax paper to cool completely
before icing.
Frosting:
Mix together Crisco, butter, confectioners’ sugar and anise oil and gradually add
milk, about 3 tablespoons at a time, until frosting is creamy and easy to spread.
Assembly:
Ice cookies and decorate with sprinkles. Store cookies at room temperature in a
large covered container in layers, separated by wax paper.
Nutritional analysis per cookie: 68 calories, 3 grams fat, 11 grams carbohydrates, 1 gram protein, 2
milligrams cholesterol, 27 milligrams sodium, trace dietary fiber, 34 percent of calories from fat.
10 | www.star-telegram.com
WINNER
DELUXE COOKIES
ALMOND CREAM BARS
Baker ~ Kathy Davault, Mansfield
(Yields 16 bars)
Cookies:
1/2 cup (1 stick)
butter or margarine
1/4 cup sugar
2 tablespoons cocoa
2 teaspoons vanilla extract
1/4 teaspoon salt
1 egg, slightly beaten
1 3/4 cups vanilla wafer crumbs
1 cup slivered almonds,
toasted and chopped
1/2 cup flaked coconut
Creamy frosting:
1/3 cup butter or margarine,
softened
3 tablespoons whipping cream
1/2 teaspoon almond extract
2 1/2 to 3 cups sifted
powdered sugar
Garnish:
2 (1-ounce) squares semisweet
chocolate
1 tablespoon butter or margarine
1/4 cup sliced almonds, toasted
Cookies:
Combine butter, sugar, cocoa, vanilla extract, salt and egg in a heavy saucepan;
cook over low heat, stirring constantly, until butter melts and mixture begins to
thicken. Remove from heat; stir in vanilla wafer crumbs, chopped almonds and
coconut. Press mixture firmly into an ungreased 9-inch square pan. Cover and chill
thoroughly.
Creamy frosting:
Cream butter by beating at high speed with an electric mixer. Add whipping cream
and almond extract; mix well. Gradually add powdered sugar, beating until frosting
is spreading consistency.
Assembly:
Spread frosting over chilled cookie mixture; cover pan and return to refrigerator
to chill thoroughly.
Melt chocolate and butter in a small, heavy saucepan over very low heat, stirring
frequently. Remove from heat and cool. Spoon melted chocolate mixture into a
zip-top plastic bag; seal bag and snip a tiny hole in one corner with scissors
(or use a pastry bag fitted with a No. 2 round tip).
Cut chilled frosted cookie mixture into 16 bars. Remove bars from pan. Pipe
chocolate mixture in a decorative design over bars. Top each with toasted
almond slices.
Store in refrigerator, covered, but remove about an hour before serving.
Nutritional analysis per bar: 326 calories, 21 grams fat, 34 grams carbohydrates, 4 grams protein,
48 milligrams cholesterol, 178 milligrams sodium, 1 gram dietary fiber, 55 percent of calories from fat.
www.star-telegram.com | 11
RUNNER-UP
SANTA’S SNICKERS SURPRISE COOKIES
Baker ~ Courtney Rothe, Keller
(Yields about 30 cookies )
1 cup (2 sticks) butter, softened
1 cup creamy peanut butter
1 cup light-brown sugar
1 cup granulated sugar
2 eggs
teaspoon vanilla extract
3 1/2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
13-ounce package Snickers Miniatures candy bars
Red and green sprinkles for garnish, optional
Preheat oven to 300 degrees.
Combine softened butter, peanut butter and both kinds of sugar, using an
electric mixer on medium to low speed, until mixture is light and fluffy. Add
eggs, one at a time, and vanilla extract, continuing to mix until thoroughly
combined. In a separate bowl, mix flour, baking soda and salt together and add
to mixture, mixing until combined.
Cover dough and chill 2 to 3 hours.
Unwrap Snickers Miniatures. Remove chilled dough from fridge, divide into
pieces a little larger than 1 tablespoon and flatten. Place a Snickers Miniature
in the center of each piece of dough and then wrap the dough in a ball around
the Snickers. Make sure Snickers is completely covered by dough. Decorate tops
of cookies with sprinkles if desired. Place cookies on greased cookie sheet and
bake 10-12 minutes.
Let cookies cool on cookie sheet for about 3 minutes, and then remove to
cooling rack to cool completely. Store covered at room temperature.
Nutritional analysis per cookie: 266 calories, 14 grams fat, 32 grams carbohydrates, 5 grams protein,
31 milligrams cholesterol, 217 milligrams sodium, 1 gram dietary fiber, 46 percent of calories from fat.
12 | www.star-telegram.com
WINNER
EASY COOKIES
CLUB CRACKER COOKIES
Baker ~ Judy Beaudoin, Bedford
(Yields 42 cookies)
42 club crackers
1/2 cup butter (not margarine)
1/2 cup granulated sugar
1 teaspoon vanilla
1/2 cup slivered almonds or other
chopped nuts
Use foil to line a large cookie sheet with sides and place crackers on foil.
Preheat oven to 350 degrees.
Melt butter in a saucepan and add sugar. Boil 2 minutes, stirring constantly.
Remove from heat and add vanilla.
Pour topping over crackers and spread evenly on each with a knife. Sprinkle
crackers with nuts. Bake 10-12 minutes at 350 degrees.
After removing from oven, immediately remove cookies with a spatula to cool
on a rack.
Store at room temperature in a covered container.
Nutritional analysis per cookie: 55 calories, 3 grams fat, 5 grams carbohydrates, 1 gram protein, 6
milligrams cholesterol, 62 milligrams sodium, trace dietary fiber, 58 percent of calories from fat.
RUNNER-UP
CRUNCHY VANILLA CLUSTERS
Baker ~ Kathy Davault, Mansfield
(Yields about 3 dozen cookies)
3-ounce package ramen noodles
1/4 cup pecan pieces
1/2 cup sliced almonds
2 tablespoons butter or margarine,
melted
12-oz. package white chocolate or
vanilla morsels
Gently crush ramen noodles before opening package. Open package and discard
flavoring packet. Saute crushed noodles, pecans and almonds in butter in a large
skillet over medium heat until toasted, taking care not to crush noodles too
finely while sauteing. Pour noodle mixture into a large bowl to cool.
Melt white-chocolate morsels according to package directions. Pour chocolate
over cooled noodle mixture, tossing gently to coat.
Drop mixture by rounded tablespoonfuls onto wax paper; let stand until firm,
about 45 minutes. Store clusters in an airtight container at room temperature.
Nutritional analysis per cookie: 86 calories, 6 grams fat, 7 grams carbohydrates, 1 gram protein, 2
milligrams cholesterol, 20 milligrams sodium, trace dietary fiber, 62 percent of calories from fat.
www.star-telegram.com | 13
FINALIST
CHOCOLATE-DIPPED PEANUT BUTTER COOKIES
Baker ~ Kim Taluc, Fort Worth
(Yields about 3 dozen cookies)
14-ounce can sweetened condensed milk
1 cup peanut butter
1 teaspoon vanilla extract
1 egg
2 cups Bisquick baking mix
Granulated sugar for rolling
12-ounce package milk-chocolate chips
Mix sweetened condensed milk, peanut butter and vanilla. Add egg and mix. Add
Bisquick and mix. Chill dough for at least one hour.
To bake, preheat oven to 350. Form dough into spheres 1 inch in diameter, roll
each in sugar and place 1 inch apart on baking sheet. Bake for 8-10 minutes,
let them cool a few minutes on cookie sheet and then remove to a rack to cool
completely.
Melt chocolate chips in double boiler (or a heatproof bowl set over but not
touching simmering water), or microwave them in a microwave-safe container
for about a minute, stirring halfway through.
Dip cookies halfway into chocolate. Place on a wax-paper-covered cookie sheet
and refrigerate until set. To store, refrigerate or freeze in a covered container or
plastic freezer bag.
Nutritional analysis per cookie: 155 calories, 9 grams fat, 17 grams carbohydrates, 4 grams protein, 11
milligrams cholesterol, 135 milligrams sodium, 1 gram dietary fiber, 48 percent of calories from fat.
14 | www.star-telegram.com
2005
Best of Show and Winner
Deluxe Cookies
PECAN PASSION
Baker ~ Lillian Greenslade, Fort Worth
(Yields 1 dozen)
Bottom layer:
6 tablespoons unsalted butter, melted
1/2 cup firmly packed brown sugar
1/8 teaspoon salt
1/2 teaspoon vanilla
1 large egg
1/4 cup cocoa
1/4 cup flour
Pecan topping:
1 tablespoon dark rum or cognac
1/3 cup whipping cream
6 tablespoons unsalted butter
1 1/2 cups firmly packed brown sugar
Pecan topping (cont'd):
1/4 teaspoon salt
1/4 cup light Karo syrup
2 cups toasted pecan halves
To make bottom layer, using an electric mixer, blend butter, sugar, salt, vanilla
and egg in a bowl. Add cocoa and flour and blend.
Spread mixture into a greased, 9-inch square pan. Bake at 375 degrees for 15
minutes. Remove from oven and let stand.
Meanwhile, prepare topping by combining rum or cognac with the cream;
set aside. In a heavy, 3-quart saucepan, melt butter over medium heat. With a
wooden spoon or spatula stir in sugar, salt and Karo. Stir until the surface of the
mixture is boiling well.
Place a candy thermometer in the mixture and continue to cook, stirring
occasionally, until temperature reaches 250 degrees.
Remove from heat and quickly stir in cognac-cream mixture, which will bubble
up. Add pecans and stir well. Pour hot mixture over the bottom layer in the pan.
Spread so pecans are evenly distributed.
Bake for 25 minutes and no longer at 375 degrees. Remove pan from oven and
let cool completely. Turn out of pan and cut into bars.
Nutritional analysis per cookie: 377 calories, 27 grams fat, 35 grams carbohydrates, 3 grams protein,
56 milligrams cholesterol, 94 milligrams sodium, 2 grams dietary fiber, 61 percent of calories from fat.
www.star-telegram.com | 15
Runner-up
LEBKUCHEN
Baker ~ Becca Krzystyniak, Haslet
(Yields 4 dozen)
1/3 cup honey
1/3 cup molasses
1 cup sugar
1/3 cup butter
4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon grated lemon rind
2/3 cup finely chopped nuts (pecans, walnuts or almonds)
1/3 cup finely chopped candied citron
1 egg, beaten
1/3 cup water
Combine honey, molasses, sugar and butter in a heavy saucepan and boil over
medium heat for 3 minutes. Remove and cool to room temperature.
Stir together flour, soda, spices, salt, lemon rind, nuts and citron. In a separate
bowl, combine egg and water.
Add flour mixture and egg mixture to the sugar mixture alternately, a little at a
time, mixing well after each addition to form a soft dough. Wrap or cover dough
and chill at least 8 hours.
Working with 1/4 of the dough at a time, roll out on a floured board to 1/4-inch
thickness. Cut into decorative shapes and transfer to a greased cookie sheet.
Bake at 325 degrees for 13 to 16 minutes; cool. Decorate with white frosting, if
you like. These store well in sealed containers for 3 to 4 months; freezing them
is OK, too.
Nutritional analysis per cookie: 95 calories, 3 grams fat, 17 grams carbohydrates, 1 gram protein, 7
milligrams cholesterol, 67 milligrams sodium, trace dietary fiber, 24 percent of calories from fat.
16 | www.star-telegram.com
Finalist
BUTTERSCOTCH EGGNOG STAR COOKIES
Baker ~ Marika Flory, Southlake
(Yields 4 dozen)
Cookies:
2/3 cup butter, softened
1 cup sugar
1/4 cup eggnog
1 egg
2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup hard butterscotch candies, crushed
Icing:
1 1/2 cups powdered sugar
1/4 teaspoon rum extract
2 to 3 tablespoons eggnog
Yellow colored sugar
In a mixing bowl, cream butter and sugar. Beat in eggnog and egg. Combine the
flour, baking powder, salt and nutmeg. Gradually add to the creamed mixture.
Divide into three equal portions, wrap and chill overnight.
On a lightly floured surface, roll out one portion of dough to 1/4-inch thickness.
Cut with a floured 3 1/2-inch star cutter. Cut out centers with a 1 1/2-inch star
cutter. Line baking sheets with foil and coat with baking spray. Place the large
star cutouts on the prepared baking sheets. Sprinkle 1 teaspoon crushed candies
in the center of eachcookie. Re-roll the small cutouts to make more stars. Repeat
with all dough.
Bake at 375 degrees for 6 to 8 minutes or until the edges are golden. Carefully
transfer foil with cookies from baking sheets to wire racks to cool.
To make icing, beat powdered sugar, rum extract and enough eggnog to make
a drizzling consistency. Drizzle over cooled cookies and sprinkle with yellow
sugar. Let stand until dry.
Nutritional analysis per cookie: 82 calories, 14 grams fat, 14 grams carbohydrates, 1 gram protein,
8 milligrams cholesterol, 53 milligrams sodium, trace dietary fiber, 30 percent of calories from fat.
www.star-telegram.com | 17
Winner
HEIRLOOM COOKIES
LACE COOKIES
Baker ~ Juanita Parsons, Arlington
(Yields 3 dozen)
2 cups old-fashioned oats
2 cups sugar
1 tablespoon flour
1/2 teaspoon salt
2 sticks (1 cup) butter
2 eggs, beaten
1 teaspoon vanilla
Mix oats, sugar, flour and salt in a large bowl.
In a pan, heat butter until very hot and pour hot butter over the dry mixture,
stirring until sugar dissolves. Add eggs and vanilla and combine well.
Drop by very small spoonfuls on foil-covered pans and bake at 325 degrees,
about 10 minutes.
Nutritional analysis per cookie: 110 calories, 6 grams fat, 14 grams carbohydrates, 1 gram protein,
24 milligrams cholesterol, 85 milligrams sodium, trace dietary fiber, 45 percent of calories from fat.
Baker ~ Juanita Parsons, Arlington
18 | www.star-telegram.com
Runner-up
DATE PINWHEELS
Baker ~ Margaret Jones, Arlington
(Yields 5 to 6 dozen)
Filling:
1 pound dates, chopped fine
1/2 cup sugar
2/3 cup water
Dash of salt
1/2 cup chopped pecans
Dough:
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs, beaten well
4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
To make filling, combine dates, sugar and water in a pan and cook over medium
heat for 5 minutes. Remove from heat; add salt and pecans. Allow to cool
slightly.
To make dough, combine butter, sugars, eggs, flour, baking soda and salt in a
large bowl, mixing well. Chill dough 30 minutes, then divide into four balls.
Roll out a ball of dough between 2 pieces of wax paper into a sort of rectangle.
Spread 1/4 of the filling on dough evenly. Roll up long side, like a jellyroll; wrap
in wax paper. Repeat with all dough and filling. Refrigerate rolls, wrapped in wax
paper, overnight.
At baking time, slice rolls into 1/4-inch-thick slices and place on cookie sheet
lightly coated with baking spray. Bake for 8 to 10 minutes at 350 or until lightly
browned. Cool on rack.
Nutritional analysis per pinwheel, based on 5 dozen: 113 calories, 4 grams fat, 19 grams carbohydrates,
1 gram protein, 15 milligrams cholesterol, 82 milligrams sodium, 1 gram dietary fiber, 31 percent of
calories from fat.
www.star-telegram.com | 19
Finalist
CHRISTMAS TARTS
Baker ~ Charlotte Del Hierro, Colleyville
(Yields 4 dozen)
3 sticks oleo (margarine)
8-ounce package cream cheese
2 teaspoons milk or cream
1 teaspoon vanilla
3 cups flour
1/2 to 3/4 cup red plum jam
Powdered sugar
Mix margarine, cream cheese, milk and vanilla together. Gradually mix in flour.
Shape dough into two balls; refrigerate 4 hours or overnight.
Roll dough out on lightly floured pastry sheet to 1/8-inch thickness. Cut into
desired Christmas cookie shapes, such as trees, bells or snowmen.
Place half the cookies on a lightly greased cookie sheet and spoon about 1/4
teaspoon jam on each one. Top with remaining shapes.
Pinch edges to seal. Bake at 325 degrees for 25 to 30 minutes, or longer for
larger shapes. Cool on wire racks. Dust with powdered sugar.
Nutritional analysis per tart: 104 calories, 7 grams fat, 8 grams carbohydrates, 1 gram protein, 5
milligrams cholesterol, 81 milligrams sodium, trace dietary fiber, 64 percent of calories from fat.
20 | www.star-telegram.com
Finalist
GRANDMA’S BUTTER COOKIES
Baker ~ Joanna Harris, Arlington
(Yields 6 to 7 dozen)
1 cup butter
1 1/2 cups powdered sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
Cream butter and powdered sugar together in a large bowl. Add egg and
flavorings. Sift flour, cream of tartar and baking soda into the mixture and
combine well.
Divide dough into half and refrigerate 2 to 3 hours. Roll out on a lightly floured
board or between sheets of wax paper to 1/4- to 1/8-inch thickness. Cut into
shapes and transfer to lightly greased baking sheet.
Add sprinkles if desired. Bake at 375 degrees for 7 to 8 minutes.
Nutritional analysis per cookie, based on 6 dozen: 49 calories, 3 grams fat, 6 grams carbohydrates, 1
gram protein, 9 milligrams cholesterol, 44 milligrams sodium, trace dietary fiber, 48 percent of calories
from fat.
Winner
EASY COOKIES
EASY PEANUT BUTTER COOKIES
Baker ~ Donna Kirby, Burleson
Yields 4 dozen
1 egg
1 cup sugar
1 cup smooth peanut butter
Mix all ingredients thoroughly in a bowl. Drop by spoonfuls onto a cookie sheet
lightly coated with baking spray. Bake 18 minutes at 350 degrees.
Nutritional analysis per cookie: 51 calories, 3 grams fat, 5 grams carbohydrates, 1 gram protein,
4 milligrams cholesterol, 26 milligrams sodium, 1 gram dietary fiber, 49 percent of calories from fat.
www.star-telegram.com | 21
Runner-up
PEANUT BUTTER QUICKIES
Baker ~ Dana Womack, Fort Worth
(Yields 4 to 5 dozen)
1 cup white sugar
1/2 cup brown sugar
1 cup white corn syrup
2 teaspoons vanilla
1/4 teaspoon salt
1 1/2 cups chunky peanut butter
5 cups corn flakes
Combine sugars and corn syrup in a pan and bring to a boil. Remove from heat
and turn into a bowl, adding vanilla, salt and peanut butter. Mix in corn flakes.
Drop by teaspoonfuls on parchment or wax paper and allow to set.
Nutritional analysis per cookie, based on 4 dozen: 100 calories, 4 grams fat, 15 grams carbohydrates,
2 grams protein, 0 milligrams cholesterol, 90 milligrams sodium, 1 gram dietary fiber, 34 percent of
calories from fat.
Finalist
NO-BAKE PEANUT BUTTER BARS
Baker ~ Teri Thomas, Keller
(Yields 2 dozen)
1 cup chunky peanut butter
1 cup butter, softened
16-ounce box powdered sugar
45 vanilla wafers, crushed
12-ounce package chocolate chips
1/2 cup whipping cream
Grease a 9-by-13-inch pan lightly. In a large bowl, beat peanut butter and butter
until blended. Add sugar and crushed wafers, mixing well.
Press into pan. In a saucepan, melt chocolate chips and cream over very low
heat. Spread on top of mixture in pan. Chill for 1 hour. Cut into bars.
Nutritional analysis per bar: 343 calories, 21 grams fat, 38 grams carbohydrates, 4 grams protein,
27 milligrams cholesterol, 168 milligrams sodium, 2 grams dietary fiber, 53 percent of calories
from fat.
22 | www.star-telegram.com
Winner
BAR COOKIES
CHOCOLATE CHUNK TOFFEE ALMOND BARS
Baker ~ Kari Potter, Fort Worth
(Makes 16 bars)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6-ounce package toffee chips
1 cup chocolate chunks
1/2 cup sliced almonds
1/2 cup unsalted butter, melted
1/2 cup packed light brown sugar
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 large egg
Preheat oven to 350 degrees. Coat 8-inch square pan with nonstick spray.
Combine flour, baking powder and salt in a small bowl. Toss together toffee
chips, chocolate and almonds in a separate bowl and divide into 3 portions: a
1-cup portion and 2 half-cup portions. Set aside.
In a large bowl, whisk together melted butter, brown sugar and extracts until
well combined. Add egg and whisk until combined. Stir in flour mixture until
just combined; a few streaks of flour will be visible.
Stir in 1 cup of the toffee-chocolate-almond mixture until evenly combined.
Spread into the prepared pan and top with one of the reserved half-cup toffeechocolate-almond mixes. Bake approximately 25 to 30 minutes; a toothpick
inserted will come out with some batter on it.
Top with the last reserved toffee-chocolate-almond mixture and bake an
additional 5 to 7 minutes. A toothpick inserted should come out with a few
moist crumbs attached. Cool in pan on wire rack. Cool completely before cutting
into bars.
Nutritional analysis per bar: 252 calories, 16 grams fat, 27 grams carbohydrates, 3 grams protein, 40
milligrams cholesterol, 77 milligrams sodium, 1 gram dietary fiber, 55 percent of calories from fat.
www.star-telegram.com | 23
Runner-up
APRICOT-DATE SQUARES
Baker ~ Theresa Thompson, Fort Worth
(Yields 2 dozen)
6-ounce package dried apricots, finely chopped
3/4 cup dates, chopped
12-ounce can apricot nectar
2 cups all-purpose flour
1/4 teaspoon salt
1 1/4 cups firmly packed brown sugar
1 1/4 cups butter
1 1/2 cups oats
1 1/4 cups finely chopped pecans
Combine apricots, dates and nectar in pan and bring to a boil. Reduce heat and
simmer 20 minutes or until thickened, stirring occasionally. Remove from heat
and cool.
In a large bowl, combine flour, salt and brown sugar. Cut in butter with a pastry
blender until mixture is crumbling. Stir in oats and pecans. Press half of the flour
mixture into a greased 13-by-9-by-2-inch pan. Spread apricot mixture on top
and sprinkle with the rest of the mixture, pressing down gently with the back of
a spoon.
Bake at 375 degrees for 25 minutes or until lightly browned. Cool in pan on a
wire rack; cut into squares.
Nutritional analysis per cookie: 270 calories, 15 grams fat, 33 grams carbohydrates, 4 grams protein,
26 milligrams cholesterol, 124 milligrams sodium, 3 grams dietary fiber, 47 percent of calories from fat.
24 | www.star-telegram.com
Finalist
CARAMEL APPLE-CINNAMON BARS
Baker ~ Christina Burrell, Fort Worth
(Yields 3 dozen)
1 cup packed brown sugar
1/2 cup butter, softened
1/4 cup shortening
1 3/4 cups all-purpose flour, plus 3 tablespoons, divided
1 1/2 cups oats
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups peeled, coarsely chopped tart apples (about 3 medium)
1 tablespoon mixture cinnamon and sugar
14-ounce bag caramels
Preheat oven to 400 degrees. Mix brown sugar, butter and shortening in a large
bowl. Stir in 1 3/4 cups flour, oats, salt and baking soda. Reserve 2 cups of this
mixture; press the remaining portion into an ungreased 13-by-9-inch pan.
Toss apples, 3 tablespoons flour and cinnamon sugar together in a bowl; spread
over the mixture in the pan. Unwrap caramels and place in a pan, heating over
low fire, stirring occasionally, until melted; pour evenly over apples in pan.
Sprinkle with reserved oat mixture, pressing lightly. Bake bars for 25 to 30
minutes or until topping is golden brown and apples are tender. Cut into squares
while still warm.
Nutritional analysis per serving: 157 calories, 6 grams fat, 25 grams carbohydrates, 2 grams protein, 8
milligrams cholesterol, 136 milligrams sodium, 1 gram dietary fiber, 32 percent of calories from fat.
www.star-telegram.com | 25
2006
Grand prize winner
Heirloom Cookies
SONJA HENIE COOKIES
Baker: Miriam Simmons, Weatherford
(Makes 60 small cookies)
1/4 cup brown sugar
1/2 cup butter, softened
1 egg, separated
1 cup sifted, unbleached
all-purpose flour
1 teaspoon vanilla extract
1/2 cup chopped pecans
Red raspberry jam (with seeds)
for filling
Cream sugar with butter, add egg yolk and beat until light. Blend in flour.
Add vanilla.
Roll dough into balls about 1 inch in diameter. Dip in egg white and in chopped
nuts. Place on cookie sheet; make an impression in the center of each cookie
with finger or thimble. Bake 5 minutes at 300 degrees and press centers down
again.
Continue baking another 15 minutes. Cool; fill impressions at center of each
cookie with 1/8 teaspoon jam.
Nutritional analysis per cookie: 29 calories, 2 grams fat, 2 grams carbohydrates, trace protein, 7
milligrams cholesterol, 17 milligrams sodium, trace dietary fiber, 65 percent of calories from fat.
26 | www.star-telegram.com
runner Up
Cran-Oat Crunch Cookies
Baker ~ Darla Eason, Granbury
(Makes 3 to 4 dozen cookies)
1 cup butter, room temperature
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 cups rolled (old-fashioned) oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup Craisins, chopped
3/4 cup Rice Krispies cereal
Cream butter, brown sugar and white sugar until well blended. Add eggs, one a
time, and then vanilla extract.
In another large bowl, combine oats, flour, baking soda, cinnamon and salt. Add
to creamed mixture a little at a time. Stir in Craisins and Rice Krispies cereal.
Drop by spoonfuls onto an ungreased cookie sheet.
Bake at 350 degrees for 10 to 12 minutes and cool on wire cookie rack.
Nutritional analysis per cookie: 131 calories, 6 grams fat, 18 grams carbohydrates, 2 grams protein, 24
milligrams cholesterol, 157 milligrams sodium, 1 gram dietary fiber, 39 percent of calories from fat.
www.star-telegram.com | 27
runner Up
Raspberry Almond Rugelach
Baker ~ Joan Winston, Mansfield
(Makes 48 cookies)
8 ounces cream cheese, room temperature
2 sticks (1 cup) unsalted butter, room temperature
1/2 cup granulated sugar, divided
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1 1/2 cups sliced almonds, lightly toasted, divided
1 cup seedless raspberry preserves
1 teaspoon pure almond extract
1 egg, beaten
1 tablespoon milk
Cream the cream cheese and butter until light. Add 1/4 cup of the sugar, the
vanilla and the salt. Add the flour and mix just until combined. Gather dough
into a ball on a floured surface. Divide into 4 portions. Wrap individually in
plastic and refrigerate for at least 1 hour. Mix the raspberry preserves with the
almond extract and set aside. Mix 1/2 cup nuts with 1/4 cup sugar and set aside.
Beat the egg with the milk and set aside.
Roll out a portion of the dough onto a well-floured board into about a 9- to 10inch circle. Spread the dough with 1/4 cup preserves and sprinkle with about
1/4 cup of the nuts. Cut the circle into quarters and each quarter into thirds. Roll
up from the wide edge and place on a parchment- or Silpat-lined baking sheet.
Chill cookies for 20 minutes.
Preheat oven to 350 degrees. Brush each cookie with egg wash and sprinkle
with a little of the nut/sugar mixture. Bake cookies for 15 to 20 minutes or until
lightly browned. Cool on wire rack.
Nutritional analysis per cookie: 122 calories, 8 grams fat, 11 grams carbohydrates, 2 grams protein, 19
milligrams cholesterol, 30 milligrams sodium, 1 gram dietary fiber, 57 percent of calories from fat.
28 | www.star-telegram.com
WINNER
Deluxe Cookies
SWEET-POTATO PIE COOKIES WITH PECAN PRALINE
AND COCONUT DIVINITY FILLINGS
Baker: Kathy Davault, Mansfield
(Makes 42 sandwich cookies)
Cookie layers:
1 cup plus 2 tablespoons butter, softened
3/4 cup firmly packed light brown sugar
1 cup granulated sugar
1/2 cup cooked mashed sweet potato
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk-chocolate toffee bits, such as Heath bits
1 cup chopped pecans
1 cup white-chocolate morsels
Coconut-divinity filling:
1 1/2 ounces cream cheese, softened
7-ounce jar marshmallow creme
1 teaspoon vanilla extract
1 cup white-chocolate morsels, melted and cooled slightly
1/2 cup frozen grated coconut, thawed
1/2 cup finely chopped pecans
Pecan-praline filling:
1 cup firmly packed light brown sugar
2 tablespoons buttermilk powder
1/2 cup evaporated milk
1/4 cup butter
2 teaspoons vanilla extract
2/3 cup finely chopped pecans
Cookie layers:
Beat butter in a large mixing bowl at medium speed with an electric mixer until
creamy; gradually add sugars, mashed sweet potato, eggs and vanilla extract.
In another bowl, combine flour, baking powder and salt; add to butter mixture,
mixing well. Stir in toffee bits, pecans and white-chocolate chips. Drop by rounded teaspoons onto ungreased baking sheets, making 84 cookies. Bake at 350 degrees for 12 minutes or until lightly browned. Cool in pan for 2 minutes. Remove
cookies to a wire rack to cool completely (recipe continued on next page.)
www.star-telegram.com | 29
Sweet-Potato Pie Cookies With Pecan Praline
and Coconut Divinity Fillings (cont'd.)
Coconut-divinity filling:
Beat cream cheese in a small mixing bowl at medium speed with an electric
mixer until smooth. Stir in marshmallow creme and vanilla until blended. Stir
in melted white-chocolate chips, coconut and pecans. Let mixture stand 15
minutes or until thickened, stirring occasionally. Fill cookies as directed below.
Pecan-praline filling:
Combine brown sugar and buttermilk powder in a small saucepan. Stir in milk
and add butter. Bring to a boil over medium-low heat, stirring until butter
melts. Using a pastry brush dipped in hot water, wash down any sugar crystals
on sides of pan. Cook, stirring constantly, until a candy thermometer registers
234 degrees (soft-ball stage). Remove from heat. Stir in vanilla and pecans.
Immediately spoon onto cookies as directed below. (Tip: Because of small
amount of pecan praline mixture, you may have to tip the pan to keep the candy
thermometer submerged. This is essential for an accurate reading.)
Assembly:
Spread 1 teaspoon hot pecan praline filling onto bottoms of 42 cooled cookies.
Spread about 1 teaspoon coconut-divinity filling over pecan-praline filling. Top
with remaining 42 cookies.
Nutritional analysis per cookie: 268 calories, 16 grams fat, 30 grams carbohydrates, 3 grams protein,
28 milligrams cholesterol, 134 milligrams sodium, 1 gram dietary fiber, 52 percent of calories from fat.
(Recipe testers’ notes: The recipe made enough cookies but not enough of the two fillings for 42
filled cookies. Be sure to turn bottom layer cookies upside down when spreading layers on for
filling.)
30 | www.star-telegram.com
runner up
Finnish Star Cookies
Baker ~ Kaye N. Joesten, Southlake
(Makes 2 1/2 dozen cookies)
Pastry:
1 cup butter (no margarine), divided
1 1/4 cups flour
1/2 cup water
1/4 cup heavy cream
1/4 cup granulated sugar
Date filling:
1 cup sugar
1/2 pound dates, finely chopped
1 cup water
Pastry:
Mix half of butter with flour as for piecrust. Add water slowly until well mixed.
Chill and then roll to a 1/2-inch thickness. Spread half of the dough with some of
the remaining butter. Fold over and roll again. Repeat until all the butter is used,
then roll out thin. Cut int 2 1/2-inch squares. Cut each corner of the squares.
Put a spoonful of filling in the center and fold opposite corners together to the
center of the filling to form a pinwheel. Brush with cream and sprinkle with
sugar. Bake at 375 degrees for 4 or 5 minutes or until pastry is golden brown.
Filling:
Combine sugar, dates and water in a saucepan. Boil slowly until it is very thick.
Let cool. Dough and filling are best when chilled overnight. Fillings may be
frozen. The dough may be kept in the refrigerator for several weeks if it is
sealed.
Nutritional analysis per cookie: 131 calories, 7 grams fat, 17 grams carbohydrates, 1 gram protein, 19
milligrams cholesterol, 64 milligrams sodium, 1 gram dietary fiber, 46 percent of calories from fat.
(Recipe testers’ notes: The recipe yielded 20 cookies.)
www.star-telegram.com | 31
runner-up
Italian Hazelnut Chocolate Chunk Cookies
Baker ~ Karen Duncan Dohoney, Fort Worth
(Makes 3-4 dozen cookies)
8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter, room temperature
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon hazelnut liqueur
12-ounce package semisweet chocolate chunks
1 cup hazelnuts, roughly chopped
Preheat oven to 350 degrees. Combine chopped chocolate and butter in a bowl
and microwave in 20-second increments, stirring between each until melted.
In a bowl, whisk flour, baking powder and salt. In a mixing bowl with paddle
attachment, beat eggs, brown sugar, vanilla and hazelnut liqueur on high speed
until light and fluffy. Reduce speed to low and beat in melted chocolate mixture.
Mix in flour mixture until just combined. Stir in chocolate chunks and chopped
hazelnuts.
Drop heaping tablespoon of dough 2 to 3 inches apart onto baking sheets.
Bake until cookies are shiny and crackly, yet center is still soft, about 12 to 15
minutes. Cool on sheets 10 minutes. Transfer to racks to cool completely.
Nutritional analysis per cookie, based on 3 dozen: 135 calories, 9 grams fat, 15 grams carbohydrates,
2 grams protein, 14 milligrams cholesterol, 43 milligrams sodium, 1 gram dietary fiber, 53 percent of
calories from fat.
32 | www.star-telegram.com
runner-up
FROSTED CUT-OUT SUGAR COOKIES
Baker: Diane Kissel, Watauga
(Makes 2 1/2 dozen)
Cookie dough:
2 sticks margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
2 3/4 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Frosting:
1/4 cup margarine, softened
2 cups confectioners’ sugar
1 teaspoon vanilla
Food coloring (optional)
2 tablespoons milk
Cookie dough:
Cream together margarine and sugar, mixing well. Beat in eggs and vanilla.
Gradually blend in dry ingredients. Chill dough at least 3 hours. Roll chilled
dough on a lightly floured pastry cloth to a 1/8- to 1/4-inch thickness. Cut into
shapes with cookie cutters. Bake on ungreased cookie sheet at 375 degrees for
8 minutes. Cool completely on wire racks before frosting.
Frosting:
Cream together margarine and sugar. Stir in vanilla and food coloring. Add milk
gradually and beat until frosting is good consistency for spreading. Frost cookies
and allow frosting to harden overnight to make stacking cookieseasier.
Nutritional analysis per cookie: 172 calories, 8 grams fat, 24 grams carbohydrates, 2 grams protein,
13 milligrams cholesterol, 176 milligrams sodium, trace dietary fiber, 42 percent of calories from fat.
www.star-telegram.com | 33
WINNER
Bar cookies
Snickers Cheesecake Bars (aka “Died and Gone to Heaven Bars”)
Baker ~ Beth Grubbs, Burleson
(Makes 16, 2-inch squares)
Cheesecake layer:
8 ounces reduced-fat cream cheese
Brownie layer:
1/3 cup sugar
6 tablespoons flour
1 large egg
1/2 teaspoon baking powder
1/4 cup crunchy peanut butter
1/8 teaspoon salt
Other:
1/4 cup butter
8 fun-size Snickers bars (about
4 ounces semisweet chocolate
5 ounces total), each cut in half
1 ounce unsweetened chocolate
lengthwise, then crosswise into
1/2 cup sugar
thirds, or 1/2-inch pieces
1 large egg
1 teaspoon vanilla
Brownie layer:
Combine flour, baking powder and salt. Melt butter and chocolates together
over very low heat, stirring until melted and smooth. Cool slightly. Using electric
mixer, beat sugar and egg in medium mixing bowl until fluffy. Add vanilla and
cooled chocolate mixture. Mix on low speed until well-blended. By hand, stir
in flour mixture and mix well. Spread into a greased 8-inch square pan. Bake at
350 degrees for 8 minutes, until partially set. Remove from oven.
Cheesecake layer:
Beat cream cheese and sugar together with electric mixer until fluffy. Add egg
and peanut butter and beat well.
Assembly:
Sprinkle Snickers pieces over brownie layer. Spread cheesecake layer evenly
over the candy. Bake at 350 degrees for 23 to 26 minutes or until set. Chill
thoroughly. If desired, drizzle with 1 ounce melted semisweet chocolate. Cut into
squares.
Nutritional analysis per square: 228 calories, 13 grams fat, 25 grams carbohydrates, 5 grams protein,
42 milligrams cholesterol, 211 milligrams sodium, 1 gram dietary fiber, 50 percent of calories from fat.
34 | www.star-telegram.com
runner-up
Best-Ever Lemon Squares
Baker ~ Kaylynne Dubinsky, Fort Worth
(Makes 3 to 4 dozen squares)
Crust:
2 cups all-purpose flour
1/2 cup powdered sugar
2 sticks (1 cup) cold butter, cut into small pieces
Filling:
4 large eggs
2 cups granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup freshly squeezed lemon juice, strained, pulp reserved
Extra powdered sugar for dusting
Crust:
Mix together flour and powdered sugar. Cut in cold butter until mixture is
crumbly. Pat mixture into bottom and halfway up sides of glass baking pan
measuring 9 by 13 by 2 inches. Bake crust at 350 degrees for 20 to 22 minutes.
Filling:
Beat together eggs and sugar. Lightly fold in flour and baking powder. Add lemon
juice and reserved pulp. Pour onto hot baked crust. Bake an additional 20 to 25
minutes or until top is dry and middle is set. Cool. Cut into squares and dust top
with powdered sugar.
Nutritional analysis per square, based on 3 dozen: 132 calories, 6 grams fat, 19 grams carbohydrates,
2 grams protein, 38 milligrams cholesterol, 66 milligrams sodium, trace dietary fiber, 38 percent of
calories from fat.
www.star-telegram.com | 35
Runner-Up
COCO-NUTTY DREAM BARS
Baker ~ Mary A. Van Deusen, Bedford
(Makes 36 bars)
Cookie layer:
1/2 cup butter, softened
1/2 cup brown sugar, packed
1 cup sifted flour
Dash of salt
Topping:
3 eggs
1 cup brown sugar, packed
2 tablespoons flour
Dash of salt
1/2 cup chopped nuts
1 cup flaked coconut
1 teaspoon vanilla
Cookie layer:
Mix butter, brown sugar, flour and salt together well. Press into bottom of a
9-inch square pan. Bake at 375 degrees for 2 minutes and remove from oven.
Topping:
Beat eggs until frothy. Add brown sugar, flour, salt, nuts, coconut and vanilla and
mix well. Turn up oven to 425 degrees. Spread topping over cookie layer. Bake
for 15 to 18 minutes. Cool and cut into squares.
Nutritional analysis per bar: 121 calories, 7 grams fat, 14 grams carbohydrates, 2 grams protein, 31
milligrams cholesterol, 74 milligrams sodium, 1 gram dietary fiber, 48 percent of calories from fat.
36 | www.star-telegram.com
2007
Winner and best in show
Bar cookies
Date pecan double deckers
Baker ~ Lillian Greenslade, Fort Worth
(Yields about 18 bars)
Pastry layer:
1 1/4 cups sifted flour
1/3 cup sugar
1/2 cup (1 stick) unsalted butter
Top layer:
1/3 cup packed light-brown sugar
1/3 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chopped toasted pecans
8 ounces pitted dates, chopped
Garnish:
Powdered sugar
Pastry layer:
Preheat oven to 350 degrees. Grease a 9-inch square pan. [Instead of greasing
pan, Recipe testers suggest lining it with foil, leaving some overhang and buttering
the foil. When cookies have cooled, they can be removed from pan by grasping
the overhanging foil and lifting the foil from the pan. Then the cookies can be
cut into bars.]
Combine flour, sugar and butter and blend to crumblike consistency. Pack into
bottom of prepared pan and bake about 20 minutes, until edges are lightly
browned.
Top layer:
Meanwhile, in a large mixing bowl, combine the sugars, eggs and vanilla, and
beat well.
Sift flour with baking powder, salt and nutmeg, and add to sugar-egg mixture.
Stir in pecans and dates.
While pastry layer is still hot, pour batter into pan. Return to 350-degree oven
and bake about 20 minutes.
Cool in pan; sprinkle top with powdered sugar, then cut into bars.
Nutritional analysis per bar: 203 calories, 10 grams fat, 27 grams carbohydrates, 2 grams protein, 37
milligrams cholesterol, 96 milligrams sodium, 2 grams dietary fiber, 44 percent of calories from fat.
www.star-telegram.com | 37
Runner-up
Almond cream wafers
Baker ~ Beth Grubbs, Burleson
(Yields about 32 cookies)
Cookies:
2 cups all-purpose flour
1 cup unsalted butter, softened
1/3 cup heavy cream or
whipping cream
Filling:
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 egg yolk, or 1 pasteurized egg yolk,
or 2 to 3 tablespoons heavy cream
1/8 teaspoon almond extract
Cookies:
In large bowl, with electric mixer or by hand, beat flour, butter and cream
together until well blended. Wrap dough in wax paper and flatten into a disc.
Refrigerate at least 4 hours.
Remove dough from refrigerator and divide in half. Place one half back in
refrigerator. Place parchment paper on a work surface and sprinkle with flour.
On parchment paper, with a floured rolling pin, roll out first half of dough to
about 1/8 inch thick. Cut out circles with a 2-inch round cookie cutter. If desired,
on half the cookies, make small cutouts in the middle using a 1-inch star-shaped
cutter or another shape. Combine the scraps and reroll to cut out more cookies.
On another surface, sprinkle a sheet of wax paper heavily with granulated sugar
(use colored sugar, if desired). Coat both sides of cookies with sugar and prick
the cookies without cutouts 4 times on each side with a fork. Place on cookie
sheets lined with parchment paper.
Preheat oven to 375 degrees. Repeat above steps with other half of dough.
Bake cookies 7 to 9 minutes [Pastry Pro testers suggest 10 to 12 minutes], until
light golden-brown. Let cool.
Filling:
Meanwhile, in a bowl with an electric mixer, beat all ingredients until light and
fluffy. Add a few drops of heavy cream if consistency seems too thick.
Assembly:
When cookies are cool, spread half of them with filling and top each with
another cookie to make a sandwich.
Nutritional analysis per cookie: 117 calories, 8 grams fat, 10 grams carbohydrates, 1 gram protein,
29 milligrams cholesterol, 2 milligrams sodium, trace dietary fiber, 63 percent of calories from fat.
38 | www.star-telegram.com
Runner-up
Criss-Cross
Baker ~ Vicki Moore, Azle
(Yields about 4 dozen bars)
Tip: use a coffee mill or spice mill to grind the walnuts.
6 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups sugar, divided
Zest of one lemon, grated
1 pound (4 sticks) butter or
margarine, cut into chunks
6 egg yolks
1/2 pint sour cream
2 1/2 cup ground walnuts
28-ounce jar peach preserves
Powdered sugar for garnish
Preheat oven to 350 degrees. In a large bowl, mix together flour, baking powder,
baking soda, 1 cup of the sugar and lemon zest. Using a pastry cutter, cut in
butter until butter pieces are about pea-size.
In a separate medium bowl, beat egg yolks with sour cream. Add to flour
mixture and mix well. Dough will be soft and sticky. Remove about 1/4 of the
dough; then divide remaining dough into 2 equal-size parts. Wrap all three
pieces of dough in plastic wrap and refrigerate.
In a small bowl, mix ground walnuts with the remaining 1/2 cup sugar and set
aside.
Remove one of the larger pieces of dough from refrigerator. Between 2 sheets of
wax paper, roll out dough to cover bottom and sides of a 12-by-17-inch jellyroll
pan [Pastry Pro testers suggest using a larger jellyroll pan, perhaps 13 by 18, or
cookies may be too thick] and place dough in bottom of pan.
Cover dough layer with nut mixture and pat down.
Remove remaining larger piece of dough from refrigerator; roll out as above and
place on top of the nut mixture.
Spread preserves over dough.
Remove smaller piece of dough from refrigerator; roll out and cut into strips;
lattice the strips over top of peach preserves.
Bake until golden-brown, 35 to 40 minutes [The Pastry Pro testers said theirs
were done in 25 minutes]. Let cool in pan on wire rack. Cut into bars and lightly
dust with powdered sugar.
Nutritional analysis per bar: 244 calories, 12 grams fat, 32 grams carbohydrates, 4 grams protein, 47
milligrams cholesterol, 143 milligrams sodium, 1 gram dietary fiber, 44 percent of calories from fat.
www.star-telegram.com | 39
Finalist
Rolled apricot cookies (pasticcini di albicocca)
Baker ~ Carol Gregorio Matranga, Burleson
(Yields about 6 dozen cookies, depending on size of cookie cutter)
4.5 ounces cream cheese, softened
1 cup (2 sticks) butter, at room temperature
2 cups sifted flour
12-ounce jar apricot pastry filling
Powdered sugar
In a large bowl, cream together the cream cheese and butter. Gradually add the
flour and mix well. Form into a ball and chill for about 1 hour.
When ready to bake, preheat oven to 375 degrees and line cookie sheet with
parchment paper.
Lightly flour pastry board and rolling pin. Divide dough in half. Returning one
piece to the refrigerator and roll the other piece out into a thin circle on floured
pastry board. Using diamond-shaped cookie cutter, cut into diamonds (2 inches
long is ideal size).
In center of each diamond, place a dab of pastry filling, then fold short ends of
diamond into the center, overlapping one end over the other. Be careful not to
use too much filling or it will leak out during baking. Placecookies 1 inch apart
on cookie sheet covered with parchment paper and bake 10 to 12 minutes,
watching closely, or until lightly browned.
Allow cookies to cool and then roll in powdered sugar.
Nutritional analysis per cookie: 48 calories, 3 grams fat, 5 grams carbohydrates, trace protein, 8
milligrams cholesterol, 30 milligrams sodium, trace dietary fiber, 53 percent of calories from fat.
40 | www.star-telegram.com
WINNER
Deluxe cookies
Chocolate espresso turtle thumbprints
Baker ~ Joan Winston, Mansfield
(Yields about 46 cookies)
1 cup (2 sticks) unsalted butter,
softened
1 cup granulated sugar
2 squares unsweetened chocolate,
melted
1 tablespoon instant espresso
powder
1 teaspoon vanilla
2 egg yolks
2 cups all-purpose flour
1/2 teaspoon salt
4 egg whites
2 1/4 cups finely chopped pecans
20 caramel candies
3 tablespoons cream or whole milk
or half-and-half
1 cup semisweet chocolate morsels
1 tablespoon solid vegetable
shortening
Preheat oven to 350 degrees. Grease a cookie sheet [Winston’s recipe does not
call for greasing the pan, but our Recipe testers found that the pan needed to be
greased or the cookies would stick].
In a large bowl, thoroughly mix together butter, sugar, chocolate, espresso
powder, vanilla and egg yolks.
In a separate bowl, blend flour and salt together; add to butter mixture.
In another wide, scrupulously clean bowl, beat egg whites with a clean fork until
frothy; set aside.
Place the chopped pecans aside in another bowl.
Using a small cookie scoop, scoop cookie dough and drop each scoop into the
egg whites to coat. Then roll cookies in pecans and set on prepared cookie sheet.
Gently press your thumb or the back of a round teaspoon into each cookie. Bake
12 to 13 minutes. You may have to indent the cookies slightly again when they
come out of the oven. Let cool.
Melt the caramels with the cream in a microwave-safe container in the
microwave or in a small pan over low heat on the stove, stirring to blend. Place
1/2 teaspoon of melted caramel in the indented portion of each cooled cookie.
In a microwave-safe container at 50 percent power (or in the top of a double
boiler over simmering water), melt chocolate chips and shortening together,
stirring to blend. Place melted chocolate in a zip-seal bag; with scissors, cut a
small snip in one corner of the bag and use it to drizzle the melted chocolate
over each caramel-filled cookie.
Nutritional analysis per cookie: 158 calories, 11 grams fat, 16 grams carbohydrates, 2 grams protein,
21 milligrams cholesterol, 51 milligrams sodium, 1 gram dietary fiber, 55 percent of calories from fat.
www.star-telegram.com | 41
Runner-up
Mandelbrezeln (almond pretzels)
Baker ~ Debora Giddings, Granbury
(Yields about 4 dozen cookies)
Tips: To grind the almonds, use a spice mill or coffee mill, pulsing briefly to avoid grinding the nuts too
finely. Dipping some of the cookies into dark chocolate gives a striking, festive look, but the cookies are
lovely on their own, so consider the chocolate coating optional.
Cookies:
1 3/4 cups all-purpose flour
1/2 cup powdered sugar
1/8 teaspoon salt
1/2 cup blanched almonds,
coarsely ground
Grated zest of 1 lemon
3/4 cup (1 1/2 sticks, or 6 ounces)
unsalted butter, chilled and
cut into bits
1 large egg, lightly beaten
1 teaspoon amaretto
1 large egg white
Coarse sugar crystals
Chocolate coating (optional):
5 ounces bittersweet or semisweet
chocolate, chopped very coarsely,
divided
1 tablespoon solid Crisco
Cookies:
In a large mixing bowl, sift flour, sugar and salt together. Stir in almonds and
lemon zest.
With pastry blender, cut in butter until it is the size of small peas. Add egg and
amaretto and blend until a dough forms. Divide dough into 2 equal pieces; roll
each into a log about 1 inch in diameter. Wrap each log in plastic wrap and chill
at least 11/2 hours.
When ready to bake, preheat oven to 350 degrees. Line 2 cookie sheets with
parchment paper.
Remove 1 log from refrigerator, keeping other log chilled. Cut the log into 24
pieces. Roll each piece into a rope 8 inches long, tapering the ends, and shape
into a pretzel. Repeat with remaining 23 pieces of dough, spacing pretzels about
2 inches apart on cookie sheets to fit 12 cookies on each sheet (recipe continued
on next page.)
42 | www.star-telegram.com
Mandelbrezeln (cont'd.)
Bake 1 cookie sheet at a time, keeping the second cookie sheet in the
refrigerator until ready to bake. While first sheet is baking, place the egg
white in a bowl and beat lightly; pour sugar crystals into another shallow bowl.
Bake the first sheet of cookies for 10 minutes, then remove from oven
(maintaining oven temperature) and letcookies cool on sheet for about
10 minutes. Then, working with 1 cookie at a time, brush the top lightly with
egg white; invert cookie into sugar crystals, pressing lightly to coat the top
with sugar; and replace on cookie sheet.
For cookies you intend to dip in chocolate, apply sugar to only half the cookie.
Return cookies to oven and bake for 2 minutes more. Remove from oven and let
cookies cool on sheet. Repeat with second cookie sheet.
Remove second log of dough from refrigerator and shape and bake following
above directions.
Chocolate coating:
In the top of a double boiler over simmering water, or in a microwave-safe
container in a microwave on 50 percent power, melt 3.5 ounces of the chopped
chocolate with the Crisco. Remove from heat and add the remaining 1.5 ounces
chocolate; stir until the chocolate is just warm.
Dip the unsugared halves of the cookies in the chocolate; sprinkle sugar over
the chocolate. Place dippedcookies on wax paper and let dry until chocolate is
set. To store dipped cookies, place wax paper between layers (undipped cookies
need no wax paper) in an airtight container.
Nutritional analysis per cookie: 82 calories, 6 grams fat, 6 grams carbohydrates, 1 gram protein,
12 milligrams cholesterol, 9 milligrams sodium, 1 gram dietary fiber, 64 percent of calories from fat.
www.star-telegram.com | 43
Winner
Heirloom cookies
Baker ~ Carol Faulder, Burleson
Czechoslovakian cookies
(Yields about 80-95 cookies, depending on thickness)
Tips from Faulder: If you prefer a smoother texture for the filling, chop the coconut, cherries and pecans
very finely. To give the cookies a shiny golden finish, beat 1 egg with 1 teaspoon of water; remove the
cookies from the oven after about 25 minutes and brush the cookies lightly with this
egg wash before returning them to the oven to bake about 10 minutes more.
Dough:
1 cup lightly salted butter at
room temperature
1 cup sour cream, at room
temperature
1/2 teaspoon salt
2 cups all-purpose flour
Filling:
3.5 ounces sweetened flaked coconut
12-ounce jar apricot preserves
10 candied cherries, cut into small
pieces (for holiday color, use red and
green candied cherries)
1/2 cup finely chopped pecans
Dough:
In medium mixing bowl, beat together butter, sour cream and salt until creamy.
Gradually add flour; mix well. Divide dough into 4 equal pieces and place in
refrigerator, securely covered or wrapped, for at least 4 hours or overnight.
Filling:
In medium mixing bowl, combine all filling ingredients and mix well.
Assembly and baking:
Line a cookie sheet with parchment paper and preheat oven to 350 degrees.
Remove 1 piece of dough from refrigerator, keeping other pieces chilled. Lightly
flour a sheet of wax paper and roll out dough into an 1/8-inch-thick rectangle,
about 12 by 9 inches.
Spread 1/4 of filling over dough, leaving 2 inches bare on the long side opposite
you. Then roll up the dough lengthwise toward the area where there is no filling.
With the seam side down, transfer onto a parchment paper-lined cookie sheet.
Repeat with remaining dough and filling.
Bake about 35 to 45 minutes [Pastry Pro testers recommend 35 minutes], or
until lightly golden. Remove from oven and transfer rolls to a cutting board.
While rolls are still warm, cut them into slices about 1/2 inch wide or a little
wider. Serve warm or at room temperature.
Nutritional analysis per cookie, based on 80: 61 calories, 4 grams fat, 6 grams carbohydrates, 1 gram
protein, 7 milligrams cholesterol, 44 milligrams sodium, trace dietary fiber, 55 percent of calories
from fat.
44 | www.star-telegram.com
Finalist
Tyrolean marzipan truffles
Baker ~ Marie-Louise Norton, Fort Worth
(Yields 24 truffles)
8 ounces sugar
8 ounces almond meal (available at Central Market) or freshly ground
almonds, plus extra for rolling
2 small pasteurized eggs or 3 to 4 ounces
EggBeaters
4 ladyfingers or biscotti
8 tablespoons dark rum
Chocolate sprinkles
In a large bowl, mix sugar with almonds. Add eggs slowly (you may not need all
of the eggs) until mixture becomes a smooth paste, like marzipan. If paste is too
sloppy, add more almond meal.
Transfer nut paste to a flat surface dusted with almond meal, knead well and
form into a roll of about 1 1/2 inches in diameter. With a sharp knife, cut into 24
pieces.
Using a serrated knife, cut each ladyfinger into 6 pieces (for a total of 24 pieces).
Dip each piece briefly into rum, removing very quickly so ladyfingers do not get
too soggy.
Place each piece of ladyfinger on a piece of the nut paste and carefully fold the
paste around the ladyfinger. Carefully roll each one in the palm of your hands
until it has the shape of a small ball. Repeat for all 24 pieces. Roll the balls in
chocolate sprinkles and place them in paper mini baking cups. Put the finished
truffles in a lidded container and refrigerate or store in a cool place for at least a
day before consumption. The truffles will keep for 2 to 3 weeks.
Nutritional analysis per serving: 94 calories, 2 grams fat, 13 grams carbohydrates, 4 grams protein, 7
milligrams cholesterol, 9 milligrams sodium, trace dietary fiber, 20 percent of calories from fat.
www.star-telegram.com | 45
2008
Grand Prize Winner
heirloom cookies
Peppernuts (Pfeffernusse)
Baker ~ Pam Thomas, Keller (adapted from“The Buhler Mennonite Brethren
Church Cookbook, “ Buhler, Kan.
(Makes 27 dozen cookies)
1/2 pound
margarine
1 1/2 cups sugar
1 egg, beaten
2 tablespoons dark syrup
3 3/4 cups flour
(or a bit less)
2 teaspoons soda
1 teaspoon cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon anise oil,
optional
In a large bowl, mix ingredients
together in order given. Dough may
be used immediately or chilled in
refrigerator to be baked later.
Preheat oven to 350 degrees.
Pinch off pieces of dough and roll into pencil-sized rolls. Cut rolls into 1/4-inch
to 1/2-inch pieces. Place on cookie sheets and bake 5 to 7 minutes, or until
peppernuts are brown on the bottom.
Nutritional analysis per serving: 12 calories, trace fat, 2 grams carbohydrates,
trace protein, 1 milligram cholesterol, 12 milligrams sodium, trace dietary fiber,
23 percent of calories from fat.
46 | www.star-telegram.com
Second Place
Creme de menthe brownies
Baker ~ Adrianne Deem, Fort Worth
(Makes 16, 2-inch squares or 64, 1-inch squares)
Cookies:
2 squares (2 ounces) unsweetened
chocolate
1/2 cup butter or margarine
1 cup granulated sugar
1/2 cup flour
Pinch salt
2 eggs
Icing:
1 cup powdered sugar
2 tablespoons soft butter or margarine
2 tablespoons green creme de menthe
(white creme de menthe can be
substituted)
Glaze:
2 squares (2 ounces) unsweetened
chocolate
2 tablespoons butter or margarine
Cookies:
Preheat oven to 350 degrees and grease an 8-by-8-by-2-inch baking pan.
In a bowl over simmering water (or double boiler), or in the microwave, melt
chocolate squares with butter.
Remove from heat and stir until smooth. Mix in sugar, flour and salt. Add eggs
one at a time, stirring until blended.
Pour into prepared pan and bake for 30 to 35 minutes. Let cool thoroughly.
Icing:
In a medium bowl, combine the powdered sugar, butter and creme de menthe.
Spread over cooled brownies. Refrigerate.
Glaze:
After the icing has solidified, in a bowl over simmering water (or double boiler),
or in the microwave, melt the chocolate squares and butter. Stir until smooth
and spread over icing.
Let cool and cut into small squares.
Nutritional analysis per serving, based on 16: 222 calories, 13 grams fat, 26 grams carbohydrates, 2
grams protein, 50 milligrams cholesterol, 106 milligrams sodium, 1 gram dietary fiber, 52 percent of
calories from fat.
www.star-telegram.com | 47
Winner
Bar Cookies
Cream cheese squares
Baker ~ Angie Platt, Aledo
(Makes about 35, 1 3/4-inch squares)
2 cans refrigerated crescent roll dough
(keep refrigerated until ready to use), divided
2 8-ounce packages cream cheese, softened
1 1/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1/2 cup butter, melted
1 teaspoon ground cinnamon
Preheat oven to 350 degrees. Grease a 9-by-13-inch pan. Press one can of
crescent roll dough into the bottom of prepared pan.
In a medium bowl, mix together the cream cheese, 1 cup of the sugar and the
vanilla until smooth and creamy. Spread over crescent roll layer in pan.
Unroll second can of rolls and lay them gently on top of the cream cheese
mixture. Do not press down. Pour melted butter over entire pan.
In a small bowl, combine remaining 1/4 cup sugar with cinnamon. Sprinkle
cinnamon-sugar over top of crescent rolls. Bake 25-30 minutes, or until top is
crisp and golden. Store, covered, in refrigerator.
Nutritional analysis per square: 148 calories, 10 grams fat, 13 grams carbohydrates, 2 grams protein,
21 milligrams cholesterol, 167 milligrams sodium, trace dietary fiber, 60 percent of calories from fat.
48 | www.star-telegram.com
Second Place
Hummingbird bars
Baker ~ Linda Stanphill, Fort Worth
(Makes 48 bars)
3 cups flour, sifted
2 cups granulated sugar
3 eggs, slightly beaten
1 cup neutral vegetable oil, such as canola
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons vanilla
1 cup halved maraschino cherries
1 cup chopped bananas
8-ounce can crushed pineapple, with juice
1 cup chopped walnuts or pecans
Glaze:
1 1/2 cups powdered sugar
1/4 cup butter or margarine, softened
2 tablespoons milk
Bars:
Preheat oven to 350 degrees. Grease and flour a jellyroll pan.
In a large bowl, mix together all bar ingredients in order listed, ending with nuts.
Transfer to pan; smooth to distribute evenly and bake about 25 minutes.
Glaze:
With an electric mixer, beat all glaze ingredients together until smooth. Spread
glaze over warm cake. Let cool and cut into bars.
Nutritional analysis per bar:157 calories, 7 grams fat, 22 grams carbohydrates, 2 grams protein, 16
milligrams cholesterol, 66 milligrams sodium, 1 gram dietary fiber, 42 percent of calories from fat.
www.star-telegram.com | 49
Winner
Over the top Cookies
Chocolate macaroon dips
Baker ~ Nancy Pomeroy, Fort Worth
(Makes about 60 cookies)
5 1/3 cups flaked coconut, firmly packed
1 1/3 cups granulated sugar
1/2 cup flour
8 egg whites, unbeaten
2 1/2 cups chopped pecans
2 cups miniature semisweet chocolate chips
2 teaspoons vanilla extract
1 teaspoon almond extract
8 ounces semisweet chocolate (8 squares from
a baking bar), chopped and melted
Preheat oven to 325 degrees. Lightly grease 2 cookie sheets.
In a large bowl, combine coconut, sugar and flour. Stir in egg whites, pecans,
chocolate chips, vanilla extract and almond extract.
Scoop out rounded tablespoons and form into balls; place 2 inches apart on
prepared cookie sheets. Bake 20 to 25 minutes, until golden. Remove cookies
from pans while hot and allow to cool on a rack covered with wax paper or a
clean cloth.
In a bowl over simmering water or in a double boiler, melt chopped chocolate,
stirring until melted. Remove from heat and continue stirring until completely
melted. Dip bottom of each cookie into chocolate and place on wax paper to
allow chocolate to set. Let cool about 30 minutes before serving. Can be frozen
in an airtight container up to one week.
Nutritional analysis per cookie: 134 calories, 8 grams fat, 15 grams carbohydrates, 2 grams protein, no
cholesterol, 29 milligrams sodium, 1 gram dietary fiber, 52 percent of calories from fat.
50 | www.star-telegram.com
Second Place
Roasted-pineapple and sweet-potato cheesecake bars with
gingered white chocolate drizzle
Baker ~ Emily Almaguer, Fort Worth
(Makes about 2 dozen bars)
Roasted sweet potatoes:
2 large or 3 medium sweet
potatoes, peeled and cubed
Juice and zest of 1 large orange
(about 3 tablespoons juice
and 1 tablespoon zest)
1/4 cup brown sugar
2 tablespoons butter
Roasted pineapple:
2 cups cored, peeled and
chopped fresh pineapple
1/2 cup dried cranberries
1/4 cup brown sugar
2 tablespoons butter
Graham-cracker crust:
1 1/2 cups graham
cracker crumbs
1/4 cup chopped toasted pecans
1 tablespoon chopped
candied ginger, optional
1/2 cup melted butter
1/2 cup melted butter
Filling:
2 (8-ounce) packages cream cheese
(reduced-fat OK), softened
1/2 cup sour cream (reduced-fat OK)
1 tablespoon finely grated fresh
gingerroot
1 teaspoon vanilla
2 eggs
2 egg yolks
3 tablespoons sugar
Drizzle:
4 ounces good-quality white chocolate
2 tablespoons heavy cream
1 tablespoon finely grated fresh
gingerroot
1 teaspoon butter
Roasted sweet potatoes:
Preheat oven to 375 degrees. In an 8-by-8-inch square glass baking dish, place
sweet potatoes, orange juice and zest, brown sugar and butter. Mix well, cover
with foil and place in oven.
After about 10 minutes of baking, stir the mixture, replace foil cover and bake
for about 20 minutes more (30 minutes total). Remove the foil and cook for
another 15 minutes, until the potatoes are caramelized on the edges.
Roasted pineapple:
Meanwhile, in a glass loaf pan, mix together pineapple, dried cranberries, brown
sugar and butter. Place, uncovered, in oven to roast alongside sweet potatoes.
After about 10 minutes of baking, stir the mixture and then continue baking
for about 20 minutes. Check pineapple mixture; if it is caramel ized very well
and the pineapples are soft, remove. If not, cook another 10 to 15 minutes.
After removing sweet potatoes and pineapple to cool, reduce oven heat to 350
degrees (recipe continued on next page.)
www.star-telegram.com | 51
Roasted-pineapple and sweet-potato cheesecake bars with
gingered white chocolate drizzle (cont'd.)
Graham-cracker crust:
Spray a 9-by-13-inch baking pan with cooking spray.
In a food processor, place the graham cracker crumbs, pecans and candied
ginger, if desired. Pulse several times, until well-blended, then add melted butter
and pulse again until butter is fully incorporated into the crumbs.
3. Press the mixture evenly onto the bottom of the prepared pan.
Filling:
Clean the food processor, then add 2 cups of the sweet-potato mixture, the
cream cheese, the sour cream, the grated ginger and the vanilla. Process for 10
to 15 seconds, until well blended.
In a separate small bowl, place the eggs and egg yolks. Mix in the sugar, then
open the food processor and slowly pour the egg mixture into the sweet-potato
mixture while pulsing several more times, until blended. It will be necessary to
scrape the bowl of the food processor a couple of times with a spatula.
Scrape the cheese mixture into the pan on top of the graham-cracker crust.
By hand, gently dot small amounts of the pineapple mixture evenly over the top
of the sweet-potato mixture in the pan. Place the rectangular pan inside a larger
broiler pan and set on the middle oven rack. Create a water bath by pouring 2 to
4 cups of boiling water into the bottom of the broiler pan, until the water is 3/4
of the way up the sides of the broiler pan.
Bake 35 to 45 minutes, or until a toothpick inserted into the center comes
out crumbly and moist but not wet. Remove from oven and cool for 20 to 30
minutes, until room temperature, and place in the refrigerator.
Drizzle:
Place a glass or metal bowl over a pan of simmering water (or use a double
boiler). Melt all the ingredients together in the bowl, stirring until well-blended;
take care not to overheat the white chocolate; if you see it becoming chalky and
thick, immediately remove from heat.
Allow mixture to cool until it is no longer hot to the touch; then pour into a small
zip-lock bag and seal. Snip a tiny piece from one corner of the bag and drizzle
the glaze over the cheesecake.
Cover cheesecake and refrigerate for 2 to 4 hours, or overnight, before cutting
into bars about 2 1/4 inches square.
Nutritional analysis per bar: 232 calories, 17 grams fat, 17 grams carbohydrates, 3 grams protein, 58
milligrams cholesterol, 160 milligrams sodium, 1 gram dietary fiber, 66 percent of calories from fat.
52 | www.star-telegram.com
Winner
30 minutes or less Cookies
Mama’s choco-meal cookies
Baker ~ Hope Anderson, North Richland Hills
(Makes about 6 dozen cookies)
2 cups granulated sugar
1/2 cup unsweetened cocoa
(do not use sweetened)
1/2 cup milk
1/2 cup butter
3 cups quick-cooking oatmeal
1/2 cup creamy
peanut butter
12 miniature Butterfinger bars, crushed
1/2 cup melted white chocolate
In a saucepan, combine sugar, cocoa, milk and butter; bring to a boil.
Remove from heat and stir in oatmeal, peanut butter and crushed Butterfingers.
Mix well.
Drop dough by teaspoons onto wax paper and allow to cool. After the cookies
have cooled and hardened, drizzle melted white chocolate over them.
Nutritional analysis per cookie: 96 calories, 4 grams fat, 13 grams carbohydrates, 2 grams protein, 4
milligrams cholesterol, 33 milligrams sodium, 1 gram dietary fiber, 38 percent of calories from fat.
www.star-telegram.com | 53
Second Place
Toffee-nut chews
Baker ~ Darla Eason, Granbury
(Makes 27 cookies)
18.25-ounce box Pillsbury Moist Supreme Golden Butter Recipe cake mix
1 cup (2 sticks) butter, melted
1 egg
1 cup Heath Bits O’ Brickle Toffee Bits
1 to 1 1/2 cups finely diced walnuts
Preheat oven to 350 degrees
Pour cake mix into mixing bowl and add melted butter and egg. Stir until dough
is no longer lumpy, but don’t overmix. Add toffee bits and work to distribute
throughout the dough.
Place nut pieces in a small bowl. Pinch off bits of dough and roll into walnut-size
balls; roll each ball in nuts. Place on baking sheets (these will spread quite a
bit, so allow cookies room to expand), and bake 20 to 30 minutes, until golden
brown. Allow to cool on a baking rack.
Nutritional analysis per cookie: 204 calories, 14 grams fat, 19 grams carbohydrates, 3 grams protein,
27 milligrams cholesterol, 199 milligrams sodium, 1 gram dietary fiber, 58 percent of calories from fat.
54 | www.star-telegram.com
2009
Grand Prize Winner
Delicious Cookies
Toasted oatmeal with golden raisins,
pecans and coconut cookies
Baker ~ Amy Beskow, Irving
(Makes about 2 dozen)
1 1/2 cups old-fashioned oats
3/4 cup shredded sweetened
coconut
1 cup coarsely chopped pecans
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin-pie spice
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup (one stick) plus
3 tablespoons unsalted butter,
at room temperature
1 large egg
1 tablespoon half-and-half
1 teaspoon vanilla extract
1 cup golden raisins
Preheat oven to 350 degrees. Combine oats, coconut and pecans; spread on a
cookie sheet and toast in the oven for 10 minutes, stirring occasionally, or until
the pecans become fragrant. Let the mixture cool.
Combine toasted oats, coconut and pecans with flour, baking soda, baking
powder, salt and pumpkin-pie spice in a bowl. Set aside.
In a separate bowl, cream both sugars and butter until light, fluffy and smooth.
Add egg, half-and-half and vanilla and blend until smooth. Stir in the raisins
and oat mixture. Drop dough onto a cookie sheet lined with parchment paper in
rounded spoonfuls about 2 inches apart. Bake for about 13-15 minutes or until
edges of cookies are golden brown. Transfer to a wire rack for cooling.
Nutritional analysis per cookie: 182 calories, 10 grams fat, 22 grams carbohydrates, 2 grams protein,
23 milligrams cholesterol, 93 milligrams sodium, 1 gram dietary fiber, 48 percent of calories from fat.
www.star-telegram.com | 55
First Runner-up
Old-fashioned lady locks
Baker ~ Gale Schautteet, Fort Worth
(Makes about 4 dozen)
You will need 2 dozen old-fashioned rounded clothespins, available at some craft stores, such as
Michael’s, and at some Dollar Tree and Walmart stores. Schautteet recommends using a Wilton piping
bag to pipe in filling.
For the cookies:
3 cups all-purpose flour
1 cup sour cream
1 1/2 cups butter, softened
Powdered sugar for dusting and garnish
For the filling:
1/2 cup butter, softened
1 cup powdered sugar
1/2 cup marshmallow cream
1/2 teaspoon vanilla extract
Wrap 2 dozen round wooden clothespins with aluminum foil and set aside
Combine flour, sour cream and butter, blend well. Divide the dough into 8
portions and chill in refrigerator 6-8 hours or overnight.
When chilled, roll each portion in powdered sugar, then with rolling pin, roll out
to a 6-inch-by-4-inch rectangle on a powdered sugar-dusted surface. Cut dough
into 4-inch-by-1-inch strips and wrap each strip in a spiral around a clothespin,
slightly overwrapping. Place on ungreased baking sheet and bake at 350 degrees
for 10-20 minutes or until slightly golden. Remove immediately from baking
sheet onto wire rack. Slide cookies off clothespins as soon as possible by gently
twisting, and place back on wire rack to cool.
Make filling by mixing butter and powdered sugar together with electric mixer
on medium until mixture is light and fluffy. Blend in marshmallow cream and
vanilla extract. Using a piping bag, pipe filling into cookies and sprinkle with
powdered sugar.
Nutritional analysis per cookie: 120 calories, 9 grams fat, 10 grams carbohydrates, 1 gram protein, 23
milligrams cholesterol, 81 milligrams sodium, trace dietary fiber, 65 percent of calories from fat.
56 | www.star-telegram.com
Winner
Decorated cookies
Fresh fruit jewels
Baker ~ Kathy Davault, Mansfield
(Makes about 2 dozen)
If any of the fruit listed here for decorating is out of season, you may substitute others. When we tested
this recipe, we used slivered green grapes in place of peaches.
1 stick ( 1/2 cup) butter
1 cup confectioners’ sugar, sifted
and divided
1/2 cup granulated sugar, divided
1 egg yolk, beaten
3/4 teaspoon vanilla extract,
divided
1/8 teaspoon almond extract
1 1/4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 tablespoon light corn syrup
1 cup finely chopped pistachios
For cream-cheese topping:
1 package (8-ounce) cream cheese
1/4 teaspoon orange zest
1/4 teaspoon lemon zest
For decorating:
1 peach cut into slivers
1-2 plums cut into slivers
strawberries cut into slivers
blackberries (diced)
blueberries (diced)
raspberries (diced)
For glaze:
1/2 cup orange juice, divided
2 teaspoons cornstarch
1 tablespoon fresh lemon juice
Place butter, 1/2 cup of the confectioners’ sugar and 1/4 cup of the granulated
sugar in bowl of electric mixer; beat until light and fluffy. Add egg yolk, 1/4
teaspoon of the vanilla extract and the almond extract. Beat well.
Mix flour, baking soda and cream of tartar in small bowl; stir into butter mixture.
Shape into two 1-inch round logs; wrap in plastic. Refrigerate until firm; at least
2 hours.
When chilled, heat oven to 350 degrees; unwrap logs. Brush each log on all sides
with corn syrup. Spread pistachios in single layer on baking sheet. Roll logs
in pistachios until well coated. Cut logs into 1/4-inch slices. Bake on greased
baking sheets until slightly brown around edges, about 10-12 minutes. Remove
with spatula (recipe continuded on next page).
www.star-telegram.com | 57
Fresh fruit jewels (cont'd.)
To make glaze, combine 1 tablespoon of the orange juice with cornstarch in
small bowl; set aside. Heat remaining orange juice, lemon juice and remaining
1/4 cup granulated sugar to boiling; stir in orange-cornstarch mixture. Cook
over medium heat until thickened to a glaze; set aside.
To make cream-cheese topping, beat cream cheese, remaining 1/2 cup of
confectioners’ sugar, orange zest, lemon zest and remaining 1/2 teaspoon of
vanilla extract with an electric mixer on medium speed until fluffy.
To assemble: Spread 1 teaspoon of the mixture on each cookie. Decorate with
fruit pieces. Brush 1/4 teaspoon of orange glaze over each cookie with a pastry
brush or small paintbrush; chill until glaze sets, 30 minutes. Cover with plastic
wrap; keep refrigerated until 15 minutes before serving time.
Nutritional analysis per cookie: 167 calories, 10 grams fat, 17 grams carbohydrates, 3 grams protein,
30 milligrams cholesterol, 121 milligrams sodium, 1 gram dietary fiber, 53 percent of calories from fat.
58 | www.star-telegram.com
Runner-up
Sugar cookies
Baker ~ Cathy Lang, Fort Worth
(Makes 3 dozen)
Notes: Cathy Lang used candy cane and Christmas tree cookie cutters for her entry, but really, any
cookie cutters can be used. When we tested them, we also made Christmas tree ornaments from leftover
dough.
For cookies:
1 1/3 cups shortening
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon orange extract
2 eggs
2 tablespoons milk
4 cups all-purpose flour
5 teaspoons baking powder
1/2 teaspoon salt
For icing:
3 cups powdered sugar
1 1/2 teaspoons vanilla extract
6 tablespoons milk
Food coloring, to desired icing color
Thoroughly cream together the shortening, sugar, vanilla and orange extract.
Add eggs; beat till light and fluffy. Stir in milk. Sift together the dry ingredients;
blend into creamed mixture.
Divide dough into two balls, and cover with a clean dishcloth and chill for one
hour. Preheat oven to 375 degrees. On lightly floured surface, roll one ball of
dough to 1/4-inch thickness (keep the other ball of dough chilling). Cut into
desired shapes with cookie cutters. Bake on ungreased cookie sheets (I use
AirBake cookie sheets) for 6 to 8 minutes. Do not overbake. The cookies will
continue to bake when taken out of the oven. Cool on pan for about 5 minutes;
remove from pan to cooling rack and repeat process with other ball of dough.
Combine icing ingredients. When cookies are completely cooled, frost with icing.
Nutritional analysis per cookie: 196 calories, 8 grams fat, 29 grams carbohydrates, 2 grams protein,
12 milligrams cholesterol, 103 milligrams sodium, trace dietary fiber, 37 percent of calories from fat.
www.star-telegram.com | 59
runner-up
Texas cow-chip cookies
Baker ~ Judy Bell, Willow Park
(Makes 4 dozen very large cookies)
1 cup butter
1 cup margarine
1/2 teaspoon salt
2 cups white sugar
2 cups brown sugar
1 teaspoon vanilla
4 eggs
4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 cups oatmeal (any type)
2 cups cornflakes
1 cup chopped walnuts
1 cup chopped or sliced almonds
1 cup flaked coconut
1 12-ounce package semisweet
chocolate chips
1 12-ounce package white chocolate chips
Using an electric mixer, beat the butter, margarine, salt, sugars and vanilla
together until blended. Add eggs and beat until smooth and fluffy.
In a very large bowl combine flour, baking powder and baking soda. Mix in all
the remaining ingredients (oatmeal, cornflakes, nuts, coconut and the chocolate
chips (white and dark) ). Then fold in the sugar, butter, egg mixture until
blended.
Refrigerate the dough for about 3 hours. The cookies will hold their shape better
if the dough is chilled. Using an ice-cream scoop to measure, drop the cookies
and bake on a lightly greased baking sheet (or use parchment paper)
for 15 minutes at 350 degrees.
Nutritional analysis per cookie: 300 calories, 16 grams fat, 36 grams carbohydrates, 4 grams protein,
28 milligrams cholesterol, 215 milligrams sodium, 2 grams dietary fiber, 47 percent of calories from fat.
60 | www.star-telegram.com
runner-up
Chocolatey pecan-pie squares
Baker ~ Linda J. Jackson, North Richland Hills
(Makes 12 very large squares or can be cut into 24 smaller bars)
Cookie base:
1 cup flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
Pecan-pie filling:
1 package (11 1/2 ounces) milk-chocolate morsels
1 cup corn syrup
3 eggs
1/3 cup sugar
1/4 cup butter, melted
1/2 teaspoon salt
1 1/2 cups chopped pecans
Preheat oven to 350 degrees. To make the cookie base, in small bowl, combine
flour, sugar, baking soda and salt. Cut in butter with pastry blender until mixture
resembles fine crumbs. Press evenly into a foil-lined 13-by-9-inch baking pan
that has been buttered or sprayed with Pam. Bake at 350 degrees for 7 minutes.
To make the pecan-pie filling, melt the milk chocolate morsels over hot (not
boiling) water; set aside. In large bowl, combine corn syrup, eggs, sugar, butter
and salt. Beat on medium speed of mixer until well blended. Add in melted
chocolate and the pecans, mixing well.
Pour filling over warm cookie base. Bake at 350 degrees for 35 to 40 minutes.
Cool. Cut into 3-inch squares and enjoy.
Nutritional analysis per serving, based on 12: 494 calories, 27 grams fat, 62 grams carbohydrates, 6
grams protein, 80 milligrams cholesterol, 337 milligrams sodium, 2 grams dietary fiber, 48 percent of
calories from fat.
Nutritional analysis per serving, based on 24: 247 calories, 13 grams fat, 31 grams carbohydrates, 3
grams protein, 40 milligrams cholesterol, 168 milligrams sodium, 1 gram dietary fiber, 48 percent of
calories from fat.
www.star-telegram.com | 61
runner-up
Carrot-cake sandwich cookies
Baker ~ Regina Raine, Arlington
(Makes 20 to 25 large cookies)
For the cake-cookies:
2 cups flour, sifted
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 heaping teaspoons ground cinnamon
2 cups sugar
1 1/2 cups canola oil
4 eggs
2 cups finely grated raw carrots
1 (8 1/2 -ounce) can crushed pineapple, drained
1/2 cup chopped nuts
1 (3 1/2 -ounce) package flaked coconut
For the cream-cheese frosting:
1/2 cup butter
1 (8-ounce) package cream cheese
1 teaspoon vanilla
1 pound confectioners’ sugar
Milk, if needed
Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, oil
and eggs; mix well. Add carrots, pineapple, nuts and coconut; blend thoroughly.
Pour into greased muffin-top tins, about 1 1/2 tablespoons batter per muffin.
Bake in moderate oven (350 degrees) for 15 minutes, rotating pan halfway
through cooking to ensure even baking. Cool a few minutes in pan. Turn out on
racks and cool thoroughly.
Make the frosting: Combine butter, cream cheese and vanilla, cream well.
Gradually add confectioners’ sugar (sifted if lumpy). If mixture is too thick to
spread, add a small amount of milk.
To assemble cookies, spread the bottom (flat side) of a muffin top with the
cream cheese frosting, then place another muffin bottom on top of the first to
make a sandwich. Store cookies in airtight container. They keep up to 2 weeks in
refrigerator if covered.
Nutritional analysis per cookie, based on 20: 510 calories, 30 grams fat, 59 grams carbohydrates, 4
grams protein, 67 milligrams cholesterol, 416 milligrams sodium, 1 gram dietary fiber, 51 percent of
calories from fat.
62 | www.star-telegram.com
runner-up
Gingersnap strips
Baker ~ Rachel McCasland, Keller
(Makes about 6 dozen)
3/4 cup shortening
1 cup granulated sugar
1 egg
1/4 cup molasses
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups flour
Water
More sugar for dusting
In large bowl, cream shortening with sugar. Blend in egg and molasses.
In small bowl, mix together: baking soda, salt, cinnamon, ginger, cloves and flour.
Add contents of small bowl into large bowl. Blend until dough forms.
Divide into 6 equal parts. Shape each part into 12-inch rolls. Place at least 3
inches apart on greased cookiesheets. Brush tops with water; lightly sprinkle
with sugar. Bake at 350 degrees for 10-15 minutes or until golden brown.
Sprinkle again with sugar if desired. Cool 5 minutes, then cut diagonally into
1-inch bars.
Hint: Put 2 rolls on a cookie sheet at a time and bake the three batches
separately.
Nutritional analysis per strip: 44 calories, 2 grams fat, 6 grams carbohydrates, trace protein, 3
milligrams cholesterol, 51 milligrams sodium, trace dietary fiber, 43 percent of calories from fat.
www.star-telegram.com | 63
2010
Grand-prize winner
T’s toffee temptations
Baker ~ Tamara Reese, Fort Worth
(Makes 7 dozen)
3/4 cup butter-flavored Crisco
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 cups dark brown sugar
3 large eggs
1 tablespoon Mexican vanilla
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
3 cups old-fashioned rolled oats
2 cups semisweet chocolate chips
1 (8-ounce) bag Heath English Toffee Bits
1 1/2 cups coarsely chopped pecans, toasted
Heat oven to 350 degrees. In a 6-quart bowl, beat shortening and softened
butter on medium speed until smooth and creamy. Gradually beat in sugars and
continue beating 2 to 3 minutes. Add eggs, one at a time, beating well after each
addition. Add vanilla and mix in well.
Combine flour, baking powder, baking soda, cinnamon and salt in a separate
bowl. Mix well with a whisk.
Stir flour mixture into butter mixture, incorporating well; follow with oats and
mix well. Add chocolate chips, toffee bits and toasted pecans. Mix well; dough
will be stiff and may need mixing by hand.
Spray cookie sheets lightly with no-stick cooking spray. Using a medium cookie
scoop or tablespoon, drop rounded 1/8 cupfuls of dough onto the cookie sheets.
(For a standard-size cookie sheet, space the dough balls 3 across and 4 down for
a dozen per sheet.) Bake at 350 degrees for 11-12 minutes, depending on the
crispness desired. Remove from oven and let them rest on the cookie sheet for
1-2 minutes before removing them with a metal spatula to a cooling rack.
Nutritional analysis per cookie: 135 calories, 7 grams fat, 17 grams carbohydrates, 1 gram protein, 14
milligrams cholesterol, 108 milligrams sodium, 1 gram dietary fiber, 46 percent of calories from fat.
64 | www.star-telegram.com
runner-up
Oatmeal cranberry delights
Baker ~ Debbie Nicks, Joshua
(Makes 4 dozen)
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups self-rising flour
2 cups oatmeal
1 cup finely chopped pecans
1 (6-ounce) bag of Craisins
1 cup grated milk chocolate bar
1/2 cup of melted white almond bark
Cream butter, sugars, eggs and vanilla.
Mix flour and oatmeal together and add to butter mixture. Stir until ingredients
are well mixed. Fold in pecans, Craisins and grated chocolate bar.
Drop by rounded teaspoonfuls onto greased cookie sheet. Press top of each
cookie down slightly. Bake at 375 degrees for approximately 12 minutes. Move
to cooling rack until completely cooled.
Drizzle melted almond bark over cookies. Serve after almond bark has dried.
Nutritional analysis per cookie: 155 calories, 8 grams fat, 20 grams carbohydrates, 2 grams protein, 20
milligrams cholesterol, 116 milligrams sodium, 1 gram dietary fiber, 44 percent of calories from fat.
finalist
Merry berry chocolate raspberry bars
Baker ~ Sherilyn Hymas, Bedford
Makes 2 1/2 dozen
1 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups flour
1 1/2 cups old-fashioned oats
1 cup (2 sticks) unsalted butter,
chilled
1 1/2 cups raspberry jam
1 cup milk chocolate chips
1/4 cup almonds, sliced
Heat oven to 350 degrees. Combine brown sugar, baking powder, salt, flour
and oats in a bowl. While mixing with beaters on low speed, cut in butter until
mixture is crumblike. Set aside 1 cup of this mixture.
Press remaining mixture into a 9-inch-by-13-inch pan that you have buttered on
bottom and sides. Bake 10 minutes at 350 degrees.
Remove pan from oven and allow crust to cool for 15 minutes. Spread jam
evenly over crust. Sprinkle chocolate chips over the jam (recipe continued on
next page.)
www.star-telegram.com | 65
Merry berry chocolate raspberry bars (cont'd.)
Combine reserved crumb mixture with sliced almonds. Spread crumb mixture
over jam and chocolate chips. Return to oven and bake at 350 degrees for 30
minutes. Cool completely and cut into bars.
Nutritional analysis per bar: 185 calories, 9 grams fat, 26 grams carbohydrates, 2 grams protein, 18
milligrams cholesterol, 48 milligrams sodium, 1 gram dietary fiber, 41 percent of calories from fat.
finalist
Double the crunch chocolate-chip cookies
Baker ~ Priscilla Geesbreght, Fort Worth
(Makes 3 1/2 to 4 dozen)
1/3 cup whole-wheat flour
1 cup Grape Nut Flakes cereal
3 cups old-fashioned rolled oats
1 teaspoon baking powder
(aluminum-free)
1 teaspoon baking soda
1/2 teaspoon sea salt, coarsely ground
1 cup brown sugar, packed
3/4 cup evaporated cane juice sugar
1 cup (2 sticks) unsalted butter, softened
1/2 cup natural almond butter
2 extra-large eggs
1 tablespoon molasses
1 tablespoon honey
2 tablespoons pure vanilla
extract
1 1/2 cups unsalted roasted
almonds, coarsely chopped
1/2 cup glazed pecans,
coarsely chopped
4 cups (60 percent) cacao
bittersweet chocolate chips
Position a rack in center of oven; heat to 350 degrees. Line large baking sheet
with parchment paper. Stir together flour, cereal, oats, baking powder, soda and
salt in a bowl; set aside.
Use mixer on medium setting to cream sugars, butter and almond butter, mixing
until pale and fluffy, about 5 minutes. Then mix in eggs, molasses, honey and
vanilla.
Add the flour mixture, blending at low setting until just combined. With a
wooden spoon, stir in almonds, pecans and chocolate chips (see note).
Drop dough by 1/4 cupfuls onto parchment-covered baking sheet, spacing
at least 2 inches apart. Bake untilcookies are golden brown, approximately
15 minutes. Set sheet on wire rack for 5 minutes. Cool completely to store in
airtight container.
Note: To enhance flavor, cover and refrigerate dough. Bake the next day.
Nutritional analysis per cookie, based on 3 1/2 dozen: 240 calories, 15 grams fat, 26 grams
carbohydrates, 4 grams protein, 24 milligrams cholesterol, 90 milligrams sodium, 3 grams dietary fiber,
52 percent of calories from fat.
66 | www.star-telegram.com
finalist
Punkin pie spice-a-doodles
Baker ~ KayLynne Dubinsky, Fort Worth
(Makes 3 to 3 1/2 dozen)
1/2 cup vegetable shortening
1/2 cup unsalted butter, softened
1 cup plus 3/4 cup granulated
sugar, divided use
1/2 cup packed brown sugar
2 large eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground Jamaican
ginger (see note)
1/2 teaspoon plus 2 tablespoons
ground Saigon cinnamon, divided
(see note)
Note: Use common ground ginger
and cinnamon, if you like.
In mixer with paddle attachment, cream together until light and fluffy the
shortening, butter and 1 cup granulated sugar and brown sugar. Add eggs and
beat until blended.
In a separate bowl, sift together flour, cream of tartar, baking soda, salt and
spices, reserving 2 tablespoons cinnamon. Gradually add dry ingredients to
butter-egg mixture till combined well. Chill dough for 1 hour.
Heat oven to 400 degrees. In a small bowl, combine remaining sugar and
cinnamon. Take chilled dough from refrigerator, pinch off enough dough to roll
into walnut-size balls, one at a time. Drop each into the bowl of sugar-cinnamon
mix and roll around to coat. Place 2 inches apart on cookie sheets that are lightly
oiled and lined with parchment paper.
Bake 8 to 10 minutes at 400 degrees until edges are browning. Cool on wire
rack. You may put a smear of frosting, if desired, using the following recipe.
For frosting: Sift together 1 1/2 cups powdered sugar and 1/4 teaspoon
cinnamon. Add to dry ingredients 1/4 cup butter, melted and cooled, 3/4
teaspoon vanilla extract and 3 tablespoons milk; add more if too stiff. Spread
onto cooled cookies.
Nutritional analysis per cookie based on 3 dozen: 134 calories, 6 grams fat, 19 grams carbohydrates,
1 gram protein, 19 milligrams cholesterol, 55 milligrams sodium, trace dietary fiber, 38 percent of
calories from fat.
www.star-telegram.com | 67
finalist
Chocolate crinkle cookie
Baker ~ Kathy Davault, Mansfield
(Makes 2 1/2 dozen)
2/3 cup roasted salted macadamia nuts
2/3 cup slivered almonds
12 ounces bittersweet or semisweet chocolate, chopped
1/4 cup (1/2 stick) butter
1/2 cup cake flour
1/4 teaspoon baking powder
3 large eggs
1/2 cup plus 3 to 4 tablespoons powdered sugar, divided
Heat oven to 350 degrees. Put the macadamia nuts and slivered almonds on a
baking sheet in oven to toast for approximately 10 minutes. Set aside to cool.
Stir chocolate and butter in medium bowl set over a saucepan of simmering
water until melted and smooth; cool 10 minutes.
Using on-off pulse turns, blend macadamias and almonds with flour in a food
processor until nuts are finely ground. Add baking powder and pulse to blend.
Whisk eggs and 1/2 cup sugar in large bowl to blend. Stir chocolate mixture
into egg mixture. Add nut-flour mixture; stir just to blend. Chill dough until firm
enough to scoop, about 4 hours.
Line 2 large baking sheets with parchment paper. Roll dough by rounded
tablespoonfuls between palms to form balls. Divide between prepared sheets.
Chill until firm, about 1 hour.
Roll dough balls in powdered sugar to coat thickly; return to prepared sheets.
Bake until cookies puff and form cracks and tester inserted into center of
cookies comes out with a few moist crumbs attached, about 16 to 18 minutes.
Cool cookies completely on sheets on racks.
Nutritional analysis per cookie: 132 calories, 10 grams fat, 12 grams carbohydrates, 2 grams protein,
26 milligrams cholesterol, 27 milligrams sodium, 1 gram dietary fiber, 61 percent of calories from fat.
68 | www.star-telegram.com
finalist
Minty dark chocolate-chip cookies
Baker ~ Natalie Parsons, Fort Worth
(Makes 5 dozen)
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
12 ounces dark chocolate chips (we used Ghirardelli 60% Cacao chips)
1 cup crushed Starlight mints
Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, eggs and vanilla in
large bowl until well-blended. Gradually mix in baking soda, salt and flour. Stir
in chocolate chips and crushed mints.
Drop by rounded teaspoonfuls onto baking sheets lined with parchment paper.
Bake at 375 degrees for 10 minutes.
Note: The finals judge used new silicone pans in baking; she recommends using
this or parchment paper, as the melted candies in the cookies are especially hot
and sticky.
Nutritional analysis per cookie: 116 calories, 5 grams fat, 18 grams carbohydrates, 1 gram protein, 15
milligrams cholesterol, 93 milligrams sodium, trace dietary fiber, 37 percent of calories from fat.
www.star-telegram.com | 69
2011
Grand Prize Winner
Ginger bursts
Baker ~ Pat Laster, Grapevine
(Makes 2 to 3 dozen)
3/4 cup sugar
1/4 cup brown sugar
3/4 cup unsalted butter, softened
1 egg
1/4 cup molasses (recommended:
organic)
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cloves
3/4 cup chopped crystallized ginger
1/2 teaspoon salt
1/2 cup coarse sugar crystals, for rolling
Lemon curd-cream cheese spread (recipe follows)
Preheat oven to 350 degrees. In large bowl, combine sugars, butter, egg and
molasses. Beat until light and fluffy.
Add flour, baking soda, spices, crystallized ginger and salt; mix well. Cover with
plastic wrap; refrigerate 1 hour for easier handling.
Shape dough into 1-inch (or smaller) balls; roll in sugar crystals. Place on
parchment-lined cookie sheet. Bake 9-12 minutes.
Ice or drizzle, if desired, with lemon curd-cream cheese spread.
Nutritional information per cookie, based on 2 dozen: 205 calories, 9 grams fat, 29 grams
carbohydrates, 2 grams protein, 35 milligrams cholesterol, 186 milligrams sodium, trace dietary fiber,
41 percent of calories from fat.
Lemon curd-cream cheese spread:
1 (8-ounce) package cream cheese, room temperature
1/2 cup prepared lemon curd (see note)
Beat cream cheese and lemon curd thoroughly with an electric mixture until
smooth and creamy. Refrigerate for at least 2 hours before serving as a spread
for ginger bursts or other cookies.
70 | www.star-telegram.com
Honorable mention
Pecan-mocha crunch bars
Baker ~ Kathy Davault, Mansfield
(Makes 16-20 bars)
For the cookie layer:
1/2 cup unsalted butter
1/4 cup sugar
2 tablespoons cocoa
2 teaspoons vanilla extract
1/4 teaspoon salt
1 egg, slightly beaten
1 1/2 cups vanilla wafer
crumbs
1 cup pecans, toasted and
chopped
1/2 cup flaked coconut
1/2 cup English toffee bits
such as Heath)
For the creamy frosting:
1 teaspoon espresso powder
3 tablespoons whipping cream
1/3 cup butter, softened
1/2 teaspoon vanilla extract
2 to 2 1/2 cups sifted powdered
sugar
For the garnish:
2 (1-ounce) squares semisweet
chocolate
1 teaspoon butter
Prepare a 9-by-9-inch square pan as follows: Turn the pan upside down. Center
a 14-inch-long piece of aluminum foil, shiny side down, over the pan. Press
down on the sides and corners of the foil to shape it to the pan. Remove the foil.
Turn the pan right side up, place the foil in the pan, and press it all over to fit it
to the pan. You will have a nice overhang on each side of the pan to be able to
pull the bars out before cutting.
Make the cookies: Combine butter, sugar, cocoa, vanilla extract, salt and egg
in a heavy saucepan, and cook over low heat (eggs will scramble otherwise),
stirring constantly, until butter melts and mixture begins to thicken (about 1 1/2
to 2 minutes after butter has melted). Remove from heat; stir in vanilla wafer
crumbs, pecans, coconut and toffee bits. Press mixture firmly into ungreased,
foil-lined pan. Cover and chill thoroughly.
Make the frosting: Mix espresso powder with whipping cream and set aside.
Beat butter at high speed with an electric mixer. Add whipping cream mixture
and vanilla extract and mix well. Gradually add powdered sugar, beating until
frosting is spreading consistency.
Spread frosting over chilled cookie mixture; cover pan and return to refrigerator
to chill thoroughly.
Remove bars from the pan with the aluminum foil handles and press all the foil
on each side away from the bars. Cut the bars into even squares and separate
slightly (recipe continued on next page.)
www.star-telegram.com | 71
Pecan-mocha crunch bars (cont'd.)
6. Melt chocolate and butter in a small, heavy saucepan over very low heat
stirring frequently. Remove from heat and cool. Spoon melted chocolate mixture
into piping bag. Pipe chocolate mixture in a decorative design on each cookie.
Store in the refrigerator, covered. Remove about an hour before serving. These
bars can be left out 8-10 hours, but store them in the refrigerator overnight.
Nutritional information per bar, based on 16: 313 calories, 21 grams fat, 33 grams carbohydrates, 2
grams protein, 52 milligrams cholesterol, 152 milligrams sodium, 1 gram dietary fiber, 58 percent of
calories from fat.
runner-up
Nutty yum-yums
Baker ~ Jan Clark, Crowley
(Makes 28 extra-large cookies or 48 bar cookies)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
Dash ginger
1 cup butter
1 cup natural cane sugar
3/4 cup light brown sugar
2 large eggs
1 teaspoon vanilla
1 cup chopped pecans
1 package peanut butter chips
Combine first 5 ingredients; set aside.
Cream butter and sugars together 8-10 minutes until fluffy. Add eggs one at a
time, then vanilla. Add flour mixture slowly. Once everything is moist, beat for
30 seconds. Stir in nuts and chips.
Using a large cookie scoop, place dough portions 3 inches apart on an ungreased
cookie sheet. Bake at 350 degrees for 18 minutes. Let cool for 3 minutes before
transferring to cooling rack.
Nutritional information per cookie, based on 28: 235 calories, 14 grams fat, 25 grams carbohydrates,
4 grams protein, 34 milligrams cholesterol, 167 milligrams sodium, 1 gram dietary fiber, 51 percent of
calories from fat.
72 | www.star-telegram.com
finalist
Deb’s caramel-apple dreams
Baker ~ Debbie Nicks, Joshua
(Makes 4 1/2 to 5 dozen)
1 cup butter, softened
1 1/2 cups sugar
1 cup brown sugar
2 eggs
1 teaspoon Mexican vanilla
2 1/2 cups self-rising flour
2 1/2 cups old-fashioned oats
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 Granny Smith & 2 Red Delicious apples, peeled, finely chopped
1 bag Kraft caramel squares
1 cup finely chopped pecans
Preheat oven to 375 degrees. Cream together butter, sugars, eggs and vanilla.
In a separate bowl, mix flour, oats, salt and cinnamon. Add to butter mixture and
stir until ingredients are mixed well. Fold in apples.
Drop by rounded teaspoonfuls onto greased cookie sheet. Bake for 10-12
minutes, until golden brown. Move to cooling rack until completely cooled.
Melt caramel bits with 2 tablespoons water in saucepan, stirring constantly.
Drizzle melted caramel on cookies and sprinkle with pecan pieces before the
caramel dries.
Nutritional information per cookie, based on 4 1/2 dozen: 141 calories, 6 grams fat, 21 grams
carbohydrates, 2 grams protein, 17 milligrams cholesterol, 147 milligrams sodium, 1 gram dietary
fiber, 37 percent of calories from fat.
www.star-telegram.com | 73
finalist
Crispy crunchies
Baker ~ Laura Cox, Keller
(Makes 5 dozen)
1/2 cup butter
1/2 cup butter-flavored Crisco
1 cup sugar
1 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1 cup oatmeal
1 cup Rice Krispies
3/4 cup coconut
3/4 cup chopped pecans
3/4 cup mini chocolate chips
Preheat oven to 350 degrees. Cream together butter, shortening and sugars. Add
in egg and vanilla. Beat well. Mix in remaining ingredients.
Using a scoop, spoon onto cookie sheets. Allow room to expand. Bake 6 to 8
minutes. Remove to wax paper to cool.
Nutritional information per cookie: 97 calories, 5 grams fat, 12 grams carbohydrates, 1 gram protein, 8
milligrams cholesterol, 55 milligrams sodium, trace dietary fiber, 48 percent of calories from fat.
finalist
Amaretto bars
Baker ~ Barbara Neely, Fort Worth
(Makes 16 bars)
8 tablespoons butter, softened
1 pound dark brown sugar
2 eggs
1 1/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons amaretto
1 teaspoon almond extract
1 cup chopped pecans
Preheat oven to 350. Butter an 11 1/4-by-7 1/2-by-1 1/2-inch pan. In a large
bowl, cream butter and sugar until fluffy. Add rest of ingredients; stir just until
blended.
Pour into prepared pan and bake 30 minutes or until tester inserted in the
middle comes out clean. Cool on rack before cutting into bars.
Nutritional information per bar: 260 calories, 11 grams fat, 37 grams carbohydrates, 2 grams protein,
42 milligrams cholesterol, 273 milligrams sodium, 1 gram dietary fiber, 39 percent of calories from fat.
74 | www.star-telegram.com
2012
Grand prize Winner
Chai snickerdoodles
Baker ~ Andrea Hicks, Keller
(Makes 4 to 5 dozen cookies)
2 sticks unsalted butter, softened
(or 1/2 cup butter and 1/2 cup
Crisco shortening)
3/4 cup light brown sugar
3/4 cup granulated sugar
2 eggs
2 3/4 cups unbleached
all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Hershey’s cinnamon chips
4 tablespoons Oregon Chai Tea
Latte Mix (see note)
Preheat oven to 400 degrees. Mix
butter and sugars until creamy; mix
in eggs.
Combine flour, cream of tartar, baking soda and salt, and stir into cream mixture.
Stir in cinnamon chips. Mix well.
Scoop into 1-inch balls and roll in chai mix to coat. Place on cookie sheets
(or a baking stone) about two inches apart.
Bake 7 to 9 minutes; cool slightly on pan until firm. Cool completely on
cooling rack.
Note: This chai mix is available at Central Market and other grocery stores. If
you can’t find cinnamon chips, butterscotch chips may be substituted and will
yield a sweeter cookie.
Nutritional analysis per cookie, based on 4 dozen: 101 calories, 4 grams fat, 15 grams carbohydrates,
1 gram protein, 20 milligrams cholesterol, 55 milligrams sodium, trace dietary fiber, 37 percent of
calories from fat.
www.star-telegram.com | 75
runner-up
All mond cookies
Baker ~ Lezlie Davis. Fort Worth
(Makes 3 dozen cookies)
1 1/2 cups unbleached flour
1 teaspoon cinnamon
1 teaspoon sea salt
1 teaspoon baking soda
2 cups light brown sugar, divided
2 cups dark brown sugar, divided
2 large eggs
1/2 cup organic crunchy almond butter
6 ounces butter
2 ounces cream cheese
1 tablespoon Mexican vanilla
2 cups dried cranberries, divided
2 cups sliced almonds, divided
2 cups white chocolate chips, divided
1 cup white sugar
In a large mixing bowl, mix flour, cinnamon, sea salt and baking soda together.
In separate bowl, place 1 cup light brown sugar, 1 cup dark brown sugar, eggs,
almond butter, butter, cream cheese and vanilla. Cream ingredients together.
Gently add flour mixture.
Add 1 cup cranberries, 1 cup almonds and 1 cup white chocolate chips. Cover
mixture and refrigerate for 24 hours.
Mix remaining cups of cranberries, almonds and white chocolate chips together
in small bowl. Place remaining cups of the brown sugars and white sugar
together in larger bowl. Cover both bowls and put aside.
Preheat oven to 350 degrees. Take refrigerated mix out. Scoop out 1 teaspoon
of dough and roll into ball. Roll ball in large bowl of sugar. Place on ungreased
cookie sheet. Flatten ball with fork. Scoop 1 teaspoon of cranberries, almonds,
and white chocolate chips and place of top of cookies.
Bake 10 to 12 minutes until cookies have browned around the edges. Remove
from oven and cool.
Nutritional analysis per serving: 302 calories, 15 grams fat, 40 grams carbohydrates, 4 grams protein,
24 milligrams cholesterol, 161 milligrams sodium, 1 gram dietary fiber, 43 percent of calories from fat.
76 | www.star-telegram.com
finalist
Princess gems
Baker ~ Gail Meade, Fort Worth
(Makes about 3 dozen)
1 cup shortening (or unsalted butter)
1/2 cup butter
2 cups sugar
2 teaspoons powdered ammonium carbonate (see note)
2 1/2 cups sifted flour
1 cup shredded coconut
Powdered sugar, enough for coating
Preheat oven to 325 degrees. Cream the shortening and butter. Add the sugar
and ammonium carbonate and cream well. Add flour a little at a time, then add
coconut.
Form small balls between hands about 3/4 inches in diameter. Place on cookie
sheet 1 inch apart.
Bake 20-25 minutes at 325 degrees or until lightly browned.
Roll in powdered sugar while still warm.
Note: Ammonium carbonate, a predecessor to baking soda and baking powder,
must be ordered online.
Nutritional analysis per gem: 155 calories, 9 grams fat, 18 grams carbohydrates, 1 gram protein, 7
milligrams cholesterol, 97 milligrams sodium, trace dietary fiber, 52 percent of calories from fat.
www.star-telegram.com | 77
finalist
Special Dark snow scenes
Baker ~ Phil Ruffin, Sansom Park Village
(Makes 4 dozen small cookies)
1 cup all-purpose flour
1/2 cup Hershey’s Special Dark cocoa (see note)
1/2 teaspoon salt
1/2 cup (1 stick) butter
2/3 cup brown sugar
1 egg
1 tablespoon nonfat dry milk
1 teaspoon vanilla
1/8 teaspoon coconut extract
8 ounces (2/3 package) Hershey’s Special Dark morsels
Red, green and brown decorative baking morsels
Sifted powdered sugar, for decoration
Sift flour, cocoa and salt into a small bowl.
In a large bowl, cream butter and sugar until fluffy. Mix in egg, dry milk, vanilla
and coconut extract. Gradually add dry ingredients until just mixed. Fold in the
dark chips. Chill about 1/2 hour.
Preheat oven to 350 degrees. Drop about a tablespoon for each cookie onto
parchment paper, then top with one each of the green, red, and brown morsels.
Bake about 30 minutes. Cool slightly, then lightly sift powered sugar over the
cookies to create a snow scene.
Note: Use Hershey’s Special Dark cocoa; using regular cocoa results in lighter
cookies.
Nutritional analysis per cookie: 80 calories, 4 grams fat, 9 grams carbohydrates,
2 grams protein, 10 milligrams cholesterol, 58 milligrams sodium, 1 gram dietary
fiber, 44 percent of calories from fat.
78 | www.star-telegram.com
finalist
Sweet pun’kin pie cookies
Baker ~ Kathy Davault, Mansfield
(Makes 50 to 60 cookies)
1 cup chopped pecans
1 cup butter, softened
3/4 cup firmly packed light brown sugar
1 cup granulated sugar
2 tablespoons pure maple syrup
1/3 cup canned pumpkin
2 large eggs
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup toffee bits (such as Heath)
1 cup cinnamon chips (such as Hershey’s)
Preheat oven to 350 degrees. Toast pecans until fragrant (about 10 minutes).
Watch carefully, as nuts can burn very quickly. Set aside to cool, then roughchop.
Beat butter in a large mixing bowl at medium speed with an electric mixer until
creamy; gradually add sugars, maple syrup, pumpkin, eggs and vanilla extract.
Combine flour, baking powder and salt; add to butter mixture, and mix well. Stir
in the pecans, toffee bits and cinnamon chips.
Drop by rounded tablespoons onto parchment-lined ungreased baking sheets.
Bake for 10 minutes, until just barely brown on edges. Cool on pan 2 minutes.
Remove cookies to a wire rack to cool completely.
Nutritional analysis per cookie, based on 50: 123 calories, 7 grams fat, 15 grams carbohydrates, 1 gram
protein, 18 milligrams cholesterol, 76 milligrams sodium, trace dietary fiber, 50 percent of calories
from fat.
www.star-telegram.com | 79
finalist
Double dark chocolate chunk espresso bombs
Baker ~ Sara Thrash, New Fairview
(Makes about 2 dozen cookies)
12 ounces bittersweet chocolate, chopped into 1/2-inch pieces
(recommended: Ghirardelli)
1/4 cup unsalted butter, at room temperature
2-2 1/2 teaspoons instant espresso powder or instant coffee
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 eggs, at room temperature
1/4 cup water
2 teaspoons vanilla extract
2 cups bittersweet chocolate chips
Place a rack in the center of the oven; preheat the oven to 300 degrees. Line 2
baking sheets with parchment paper, and set aside.
In a small bowl, combine the chocolate and butter, place over a pan of barely
simmering water and stir occasionally until the chocolate is melted and the
mixture is smooth.
In a medium bowl, whisk together the espresso powder, flour, cocoa powder,
baking powder and salt.
In another medium bowl, whisk together the sugar, eggs, water and vanilla
extract. Gradually add the dry ingredients and stir until thick and smooth. Fold
in the chocolate/butter mixture, then stir in the chocolate chips.
Scoop level 1/4 cupfuls of the batter onto the prepared baking sheets, leaving
plenty of space in between scoops. Bake until cookies are slightly puffed and
the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool for a few
minutes before transferring to a wire rack. Serve while still warm; the cookies
can be stored in an airtight container at room temperature for a couple of days.
Nutritional analysis per serving: 261 calories, 15 grams fat, 34 grams carbohydrates, 4 grams protein,
41 milligrams cholesterol, 100 milligrams sodium, 4 grams dietary fiber, 47 percent of calories from fat.
80 | www.star-telegram.com