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This journal post has been created to store entrant information on the contest specified in the title for the December Event 2009. The Event officially ended as of New Years Day at 12:00 am. Thank you to all our participants for making the event so successful!
COOKIES GALORE!
This contest is extremely similar to the one directly above. Instead of cakes, submit your cookie recipes in the thread! Paper Sheeps, Ankisuru, and I will judge the yummiest of cookies. The prize is slightly less because cookies are slightly less complicated than cakes!
Only Prize Given—20k
Phanna: WHITE CHOCOLATE RASPBERRY COOKIES
8 oz white baking chocolate
1/2 cup butter, softened
1 cup sugar
1 tsp baking soda
1/4 tsp salt
2 eggs
2 3/4 cup all-purpose flour
1/2 cup seedless red raspberry jam
3 oz white baking chocolate
1/2 tsp shortening
1. Preheat the oven to 375. Chop 4 oz of white chocolate and set it aside.
In a small saucepan, cook and stir 4 oz of unchopped white chocolate over low heat until melted. Cool slightly.
2. In a large bowl, beat the butter with an electric mixer on med-high speed for
30 seconds. Add the sugar, baking soda, and salt. Beat until combined.
3. Beat in eggs and melted white chocolate, then as much of the flour as you can
with the mixer. Pour in any remaining flour. Pour in the chopped white chocolate -
the dough will be stiff.
4. Drop the dough by rounded teaspoons 2 inches apart onto a greased cookie sheet.
Bake for 7-9 minutes or until the edges are lightly browned. Cool
on the cookie sheet for 1 minute, then transfer to a wire rack to cool.
5. Before serving, in a small saucepan cook and stir raspberry jam over low heat
until melted. In another small saucepan, combine 3 oz of white chocolate and the
shortening. Cook and stir over low heat until melted. Spoon 1/2 tsp of jam onto
each cookie, then drizzle the cookies with the melted white chocolate.
Let the cookies stand until the chocolate sets.
Snucius: Chocolate Mint Cookies
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 chocolate mint wafer candies
1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
Jaiden Cullen: Unnamed cookies
Ingredients:
* 1 cup (2 sticks) butter or margarine, softened
* 1/2 cup packed brown sugar
* 1/3 cup granulated sugar
* 2 teaspoons vanilla extract
* 1/2 teaspoon salt
* 1 large egg yolk
* 2 1/2 cups all-purpose flour
* 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
* 1 container (16 ounces) prepared vanilla frosting, colored if desired
Directions:
BEAT butter, brown sugar, granulated sugar, vanilla extract and salt in large mixer bowl until creamy. Beat in egg yolk. Gradually beat in flour. Stir in 1 ½ cups morsels. Divide dough in half. Cover; refrigerate for 1 hour or until firm.
PREHEAT oven to 350° F.
ROLL half of dough to ¼-inch thickness between two sheets of wax paper. Remove top sheet of wax paper. Cut dough into shapes using cookie cutters. Lift from wax paper; place on ungreased baking sheets. Refrigerate for 10 minutes. Repeat with remaining dough.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Spread with frosting; pipe with melted chocolate.
TO PIPE CHOCOLATE: Place remaining morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 45 seconds; knead. Microwave for 10 seconds; knead until smooth. Cut tiny corner from bag; squeeze to pipe chocolate.
Remember to follow baking instructions before consuming.
AB91: Recipe: Snowball Cookie
Ingredients:
* 1/2 cup Butter
* 1 cup chopped Dates
* 3/4 cup Sugar
* 2 Eggs - beaten
* 1 cup chopped Pecans
* 1 cup Crisp Rice Cereal
* 1 teaspoon Vanilla Extract
* 2 cups Flaked Coconut.
Method:
* Melt butter over low heat in a saucepan.
* Stir in the dates, sugar and eggs, stir and cook over low heat for 10-15 minutes.
* Everything should be melted and well mixed-be careful not to burn the mixture.
* Remove from the heat and mix in the pecans, cereal and vanilla.
* When it is cool enough to handle, shape into 1-in. balls; roll in coconut.
* Put on waxed paper-lined baking sheets.
* Refrigerate for 1-2 hours.
* Serve with Tea or Coffee.
http://img706.imageshack.us/img706/2815/exps7692c2029c51b.jpg
 ankiannabar · Wed Dec 02, 2009 @ 04:28am · 0 Comments |
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