Perry Sanders, owner of Sanders' Cookie Jar Bakery on Pennsylvania Avenue, said the crescents had a good texture and he could really taste the pecans.The other judges were Stacey Zawatski, owner of Ol' Town Sweets in Boonsboro, and three employees of The Herald Mail: Roslyn Levine, office/retention manager for the Circulation Department; Ronnie Crampton, graphic artist for advertising; and Chad Trovinger, newsroom graphic artist.
The Land O'Lakes recipe for the crescents calls for a glaze made with bourbon or water; Martin chose water. She also recommends drizzling the glaze and adding the crushed pecans to the cookies as soon as they come out of the oven rather than waiting for them to cool.
Martin stopped selling baked goods seven years ago. She'd gotten tired of the mess at home, ingredient prices were escalating, and she didn't want to increase her prices.
Now she bakes for her husband, four children and eight grandchildren.
Martin, herself, is the youngest of 11 children.
"We (the six sisters) all love to bake and cook and we got that from our mother. She was a fantastic cook," Martin said of the late Ida Martin.
Pecan Glazed Butter Crescents
Prepared by Dorothy Martin, Hagerstown area; recipe courtesy of Land O'Lakes Inc.
Preparation time: 25 minutes
Baking time: 11 to 14 minutes per pan
1 cup Land O'Lakes Butter, softened
2/3 cup sugar
2 teaspoons vanilla
2 cups all-purpose flour
1 cup pecans, toasted, ground (Martin uses toasted, chopped pecans.)
1/4 teaspoon salt
1 1/2 cups powdered sugar
3 to 4 tablespoons bourbon or water (Martin used water.)
Finely chopped pecans, if desired (Martin used 1/2 cup crushed pecans.)
Heat oven to 350 degrees.
Combine butter, sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.
Shape dough into 1-inch balls; form into crescents. Place 1 inch apart onto ungreased cookie sheets. Bake for 11 to 14 minutes or until set. Cool completely.
Combine powdered sugar and enough bourbon or water in small bowl for thin glazing consistency. Drizzle cooled cookies with glaze. Immediately sprinkle with finely chopped pecans, if desired.
Makes 5 dozen cookies
TIP: A few simple steps make shaping cookie dough into crescents a snap. Start by rolling a 1-inch ball of dough. Roll the ball between your palms, making a 2 1/2-inch log with tapered ends. Then curve slightly into a crescent shape.
NOTE: Martin drizzled the glaze on the cookies and added the crushed pecans on top immediately after taking the cookies out of the oven.
C & B Cookies (Crisp & Buttery)
Courtesy of Anne Bedessem,
2 sticks butter or margarine
1 cup sugar
Add without sifting:
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chopped pecans
1/2 cup toffee bits
1 teaspoon vanilla
Mix dough well. Refrigerate for 45 minutes. Shape into 1-inch balls. Press flat with fork on greased baking sheet. Bake at 325 degrees for 15 minutes or until slightly browned.
Yield: 24 or more cookies.
Not Your Traditional Chocolate Chip Cookie
Courtesy of Jamie Blickenstaff, Hagerstown
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 5.1-ounce box of instant vanilla pudding
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 12-ounce bag chocolate chips
Heat oven to 375 degrees.
Stir together flour, baking soda, salt and box of pudding. Set aside.
Beat softened butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs and beat well.
Gradually add flour mixture, beating well. Stir in chocolate chips.
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes, until lightly browned. Cool slightly; remove from cookie sheet to wire rack to cool completely.
Lemon Almond Berry Bars
Courtesy of Kelly Rulle, Hagerstown
1 box lemon cake mix (18.25 ounces)
1/3 cup butter or margarine, softened (not melted)
1/2 cup seedless blackberry preserves