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Herald-Mail's annual Cookie Exchange is Dec. 8

November 12, 2008|By JULIE E. GREENE

The Herald-Mail's 17th annual Cookie Exchange contest will be Monday, Dec. 8.

Tri-State-area residents are encouraged to share a batch of their best cookies for a chance to win $100 and bragging rights.

Cookies are judged on taste, appearance, overall quality and originality. Originality means original recipes. We're not biased against traditional favorites, but creativity and originality will carry weight with the judges.

Contest entries will be accepted from 8 a.m. to 5 p.m. on Monday, Dec. 8, at The Herald-Mail. Submit a dozen cookies and include a copy of the cookie recipe on a 3-inch-by-5-inch index card. Please include the source of the recipe, if known. Also include name, hometown, daytime and evening phone numbers - in particular, the number at which bakers can be reached on the night of Dec. 8 after judges taste the entries and choose a grand-prize winner.

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We will accept one cookie recipe per person.

Contestants also must be available on Tuesday, Dec. 9, to have their photo taken with a plate of the winning cookies. So save a dozen cookies in case you win.

The top 10 cookie recipes will be published Sunday, Dec. 14, in the Lifestyle section of The Herald-Mail.

Bring cookies to The Herald-Mail, 100 Summit Ave., in Hagerstown. For more information, call Lifestyle Editor Chris Copley at 301-733-5131, ext. 2343, or e-mail lifestyle@herald-mail.com.

If you want your container returned, please note so on the recipe card and make sure the container is labeled with your name and contact information.

Contestants must live in Washington or Frederick counties in Maryland; Franklin or Fulton counties in Pennsylvania; or Berkeley, Jefferson or Morgan counties in West Virginia.

Herald-Mail employees and their relatives are not eligible to win.




2007 Cookie Exchange winner
Ginger-Lime Cookies



2 cups flour
1/4 cup yellow cornmeal
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
6 tablespoons softened unsalted butter
6 tablespoons chilled vegetable shortening
1 1/3 cup and 2 tablespoons sugar
2 tablespoons light corn syrup
1 large egg
1 teaspoon vanilla extract
3 tablespoons and 1/2 teaspoon grated lime zest

In a large bowl, whisk together the flour, cornmeal, baking soda, cream of tarter and salt.

In another bowl, beat together the butter, shortening and 1 cup of the sugar until fluffy. Mix in the corn syrup, egg, vanilla extract and 3 tablespoons of the lime zest. Add flour and cornmeal just until combined.

Remove batter from bowl and wrap in plastic wrap, patting batter into a disk. Chill for 1 hour.

Preheat oven to 350 degrees.

Spread 1/3 cup of the sugar on a plate. In a bowl, combine remaining 2 tablespoons sugar and 1/2 teaspoon lime zest.

Pinch off tablespoon-sized pieces of dough and form round balls. Roll balls in sugar on a plate.

Place the balls 2 inches apart on a lightly greased cookie sheet. Press each with the bottom of a glass until cookies reach 1/4-inch thickness.

Bake 12 to 15 minutes or until edges are golden.

Sprinkle cookies with sugar-lime zest mixture while still warm.

Makes three to four dozen.

- Courtesy of Emily Suranno of Mercersburg, Pa.

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