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The Lake News Online
  • Lake Sun cookie contest winners

  • It was a tough choice, but judges narrowed down entries in the annual Lake Sun cookie contest to their four favorites.
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  • It was a tough choice, but judges narrowed down entries in the annual Lake Sun cookie contest to their four favorites, as follows:

    First place: S'mores Cookies
    From the kitchen of Kim Stout
    Ingredients:
    3/4 cup butter, room temperature
    3/4 cup brown sugar
    1/4 cup white sugar
    1 egg
    2t vanilla
    1 3/4 cup flour
    2t cornstarch
    1t baking soda
    1 cup coarsely chopped graham crackers (4 sheets)
    12 ounces chocolate chips
    1 1/4 cup marshmallow bits
    Recipe:
    1. Combine butter, sugars, egg, vanilla. Beat until creamed.
    2. Add flour, cornstarch, baking soda. Mix well.
    3. Add graham crackers, chocolate chips and marshmallow bits. Mix well.
    4. Use a two inch cookie scoop, place mounds on a plate, flatten slightly. Cover with plastic wrap and chill for two hours. (Do not bakes with freshly-made dough — cookies will flatten and be thin.)
    5. Bake at 350 degrees from eight minutes.
    Makes two dozen.
     
    Second place: Chocolate Chip Pudding Cookies
    From the kitchen of Debbie Commerford
    Ingredients:
    1 cup (2 sticks) butter, softened
    3/4 cup brown sugar
    1/4 cup white sugar
    1 small package of instant vanilla pudding mix
    2 eggs
    1t vanilla extract
    2 1/4 cup all-purpose flour
    1t baking sode
    12 ounces of chocolate chips
    Recipe:
    1. Preheat oven to 375 degrees.
    2. Beat butter, both sugars, pudding mix, eggs, and vanilla in a large bowl. Beat until creamy and fluffy.
    3. Slowly mix in flour and baking soda.
    4. Stir in chocolate chips.
    5. Drop by the tablespoon-full onto an ungreased cookie shoot.
    6. Bake for nine to ten minutes. Remove and let cool for ten minutes.
    Makes three dozen.
     
    Third place: Chocolate Carmel Sugar Cookies
    From the kitchen on Debby Melcher
    Ingredients:
    4 cups all-purpose flour
    1 cup butter, room temperature
    1 cup granulated sugar
    1/2 cup light brown sugar (not packed)
    1/2 cup Carmel macchiato International delight coffee creamer (or any carmel creamer)
    2 large eggs
    1/2t salt
    3t baking powder
    1 package of Rolo candies
    Recipe:
    1. Cream together butter and sugar until fluffy.
    2. Add creamer and eggs. Blend until combined.
    3. Add flour, salt and baking powder. Refrigerate for two hours or overnight.
    4. Preheat oven to 350 degrees. Remove Rolo candies from foil wrappers. Form dough into walnut-size balls, flatten in hand and put a Rolo in the center. Pinch dough around the Rolo and roll in a small bowl of granulated sugar. Place on cookie sheet two inches apart.
    Page 2 of 2 - 5. Bake for ten minutes. Remove and let cool for several minutes before removing from sheet.
     
    Honorable mention: Hermit Cookies
    From the kitchen of Melba Adkins
    Ingredients:
    1 cup Crisco (white
    2 cups brown sugar
    2 eggs
    1T vanilla
    1t baking powder
    1t baking soda
    1/2t salt
    2t cinnamon
    1t nutmeg
    3 1/2 cup flour
    2 cup walnuts (chopped)
    1 cup dates (chopped)
    1 cup raised (plumped)
    2T vinegar (cider)
    1/2 milk to sour
    Recipe:
    1. Preheat oven to 375 degrees. Sift together baking powder, baking soda, salt, cinnamon, nutmeg, and flour.
    2. Mix walnuts, dates and raisins.
    3. Mix together vinegar and milk.
    4. Mix the Crisco, sugar, eggs and vanilla. Add the sifted dry ingredients with the vinegar and milk.
    5. Stir in fruit.
    6. Drop by round teaspoon on a greased cookie sheet.
    7. Bake for 12 to 14 minutes.
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