The Holidays are full of traditions and if your family is anything like ours that means baking cookies. To honor this tradition, Brenda is hosting the 3rd annual AM1240 Christmas Cookie Contest. This means listeners have a chance to submit their best cookie recipe. AM1240 listeners can submit their recipe with a photo of the final product one of three ways:
The Cookie panel tasted and voted for their favorites!
The Grand Prize winner was Heather Altman with her Brownie Buckeye cookie! See the full recipe for this deliciousÂ chocolate cookie below. Our 2nd and 3rd place winners recipes are also below. Thanks to all who entered. It was a difficult decision between all the delicious cookies!Â
Merry Christmas and Happy Baking!
Heather Altman-Buckeye Brownie Cookie
-1 box fudge brownie mix (19.5 ounce or family size)
-1/4 cup butter, melted
-4 oz. (1/2 block cream cheese, softened)
-1 cup powdered sugar
-1 cup creamy peanut butter
4 blocks (about 4 ounces) chocolateÂ Candi Quik or your favorite chocolate
1. Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese and egg. The dough will be sticky. Scoop the dough onto an un-greased cookie sheet, making about 24 cookies. Smooth the edges of each to form a round cookie.
2. In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.
3. Bake the cookie dough 12 minutes, keeping an eye out to make sure the cookies don’t over or under bake.
4. As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly, but that is okay. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
5. Melt the 4 blocks of chocolate in a microwavable bowl for 45 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. (Candi Quik comes in 16-ounce packages. When you open it there are 16 blocks, use 4 of the blocks for melting.)
6. Spoon about 1/2 a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set. Store in an airtight container.
Jim Stafford-Buttery Jam Thumbprint Cookies
-1 cup salted butter, softened
-1/2 cup confectioners’ (powdered) sugar, plus 1/4 cup more for dusting
-2 teaspoons pure vanilla extract
-1/4 tsp table salt
-2 cups all-purpose flour
-1/2 cup fruit preserves (I used raspberry, blackberry, and peach)
1. Heat oven to 325 degrees. Line a baking sheet with parchment paper.
2. In a bowl of a stand mixer fitted with a paddle attachment, blend butter and sugar until fluffy and light, about 2 minutes. Add vanilla and salt, scraping down bowl as much as needed. Switch to low and gently mix in flour, just until combined. Don’t over mix.
3. Roll tablespoonfuls of dough into 1 inch balls. Place dough balls on parchment lined baking sheets. Press down the center of each ball with aÂ spoon (or your thumb!) making a slight depression.
4. Fill the cookie centers with a teaspoon of preserves. Bake 12-15 minutes or until golden brown and puffy, but take care not to overbake. Let
5. Spoon about 1/2 a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set. Store in an airtight container at room temperature for a few days.
Pat McConnell-Buried Treasure Cookies
-1 1/4 cup granulated sugar
-1 cup criscoÂ (Butter flavor)
-1/4 cup light corn syrup
-1 tablespoon vanilla
-3 cups flour
-3/4 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-36 miniature candies (reese cup, rolo,Â snickers, milky way or any of your choice)
1. Heat oven to 350 degrees.Â Combine sugar and crisco in large bowl. Beat at medium speed until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy.
2.Â Combine flour, baking powder, soda and salt. Gradually add to creamed mixture at low speed. Mix until well blended.
3.Shape 1 Tablespoon of dough around each candy piece. Place 2″ apart on ungreased baking sheet.
4.Â Bake 6 minutes and then cool 2 minutes on sheet. Remove and cool completely.
**If dough feels to sticky to work with, chill first.