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Mercersburg teen bakes sublime winning cookie

Sugar cookie with lime twist wins The Herald-Mail annual contest

Sugar cookie with lime twist wins The Herald-Mail annual contest

November 21, 2007|By JULIE E. GREENE
(Page 2 of 3)

Chop Reese's cups into medium-sized pieces, approximately 6 pieces per Reese's cup, and place them on top of the mixture.

Bake at 350 degrees for 25 minutes.

Cool completely before cutting.

Makes approximately 20 bars (2-inch-by 1 1/2-inch bars)

- Courtesy of Melissa Fountain of Hagerstown




Charlie's Christmas Crunch



1 stick of butter, softened
1/2 cup sugar
2 egg yolks
1 teaspoon peppermint extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup macadamia nuts, coarsely chopped
1/2 cup white chocolate chips
1/2 cup (20 crushed)peppermint candies(reserve 2 teaspoons)
12 bricks of Nestle Chocolatier dark chocolate bars
Extra coarsely chopped macadamia nuts for garnishing

Preheat oven to 350 degrees.

In a large bowl, beat butter, sugar and egg yolks at medium speed until batter is fluffy. Mix in peppermint extract.

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In a separate bowl, sift baking powder, salt and flour. Add dry mix to batter and beat until mixed.

Stir in 1/2 cup of coarsely chopped macadamia nuts, white chocolate chips and crushed candies.

Roll into 1-inch balls and place on baking sheet lined with wax paper or parchment paper.

Bake at 350 degrees for 12 to 14 minutes.

Allow cookies to cool for at least 10 minutes.

Melt dark chocolate in double boiler or microwave. Dip or drizzle chocolate over cooled cookies and top with coarsely chopped macadamia nuts and/or reserved crushed peppermint candy.

Makes approximately 3 dozen cookies.

- Courtesy of Kris Pence of Hagerstown




Chocolate Cherry Mosbies



3/4 cup butter-flavored shortening
1 1/4 cup dark brown sugar
2 tablespoons almond extract
2 tablespoons milk
1 egg
1 teaspoon salt
1 teaspoon baking soda
1 3/4 cup flour
1 cup dried cherries
1 cup semi-sweet chocolate chips
2 cups shredded coconut

Preheat oven to 375 degrees.

Using a mixer, cream shortening, brown sugar, almond extract and milk in a large bowl. Add egg and mix until combined.

Add salt, baking soda and flour to the batter gradually until blended.

Using a spatula, mix in cherries and chocolate chips.

Form into golf ball-sized balls and roll the balls in shredded coconut.

Place the balls on a cookie sheet lined with parchment paper. Gently flatten each ball with your hand or a turner.

Bake approximately 15 minutes or until slightly browned. Do not overbake or they will be dry. Slide paper off cookie sheet onto counter to cool.

Makes about a dozen large cookies.

- Courtesy of Susan Starsinic of Hagerstown




Layered Brazil Nut Bars



1/4 cup softened butter or margarine
1 cup sifted flour
1/2 teaspoon salt
3/4 cup firmly packed dark brown sugar
2 eggs, beaten
1 1/2 cups minced Brazil nuts
1/2 cup flaked coconut
1 teaspoon vanilla extract
6-ounce package semi-sweet chocolate bits
1/4 cup light corn syrup
1 tablespoon water
2 tablespoons sifted flour for flouring pan

Preheat oven to 375 degrees.

In a large bowl, blend butter, 1 cup sifted flour and 1/4 teaspoon of salt with a spoon. Then use your hands to finish mixing the crumb crust because it gets tough to mix. Avey doesn't recommend using an electric mixer because it allows too much air into the crust.

Press mixture firmly into a greased, floured 9-inch-by-9-inch pan. Bake for 15 minutes.

In a large bowl, beat brown sugar into eggs with an electric mixer. Mix in remaining salt, 1 cup of the nuts, coconut and vanilla extract.

Spread mixture evenly over baked crust. Return to oven and bake for 15 minutes.

Let bars cool in pan.

In a double boiler, melt chocolate over low heat. Then stir in corn syrup and water.

Spread chocolate mixture over baked layers and sprinkle with remaining nuts.

Makes 3 dozen squares.

- Courtesy of Anne Avey of Waynesboro, Pa. Recipe was handed down by her mother, Linda Thornton




Tiny Timmies



8-ounce can of crushed pineapple and reserve juice
1/2 cup butter or margarine
1 cup light brown sugar
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
6-ounce package of butterscotch bits
1 (2 1/4-ounce) package of chopped pecans
Candied cherries for decoration (optional)

Preheat oven to 375 degrees.

Drain pineapple, reserving pineapple juice. Set aside both.

In a large mixing bowl, cream butter and brown sugar with an electric mixer. Add egg and 3 tablespoons of pineapple juice. Mix.

Sift the flour, baking powder and salt in a separate bowl. Add the sifted ingredients to the cookie batter. Stir in the crushed pineapple, butterscotch bits and nuts. Drop batter by the teaspoonful onto greased cookie sheets, spacing them approximately 1 1/2 inches apart. Top with a candied cherry if desired.

Bake 10 to 12 minutes.

Cool on a wire rack.

Makes approximately 36 cookies.

- Courtesy of Tara Martin of Maugansville; recipe handed down by her mother-in-law Polly Martin




Chazelnut Supremes



(Double Chocolate Cherry Hazelnut Cookies)

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