Monday, December 14, 2009

The prize-winning holiday cookie recipes are here!

On December 8th, we held our annual holiday party and cookie contest, and wow did we have a sweet-looking table to sample from (now why didn't I bring my camera?)! This being the amazingly supportive community that it is, all three winners were willing to share their coveted recipes with us (can you believe it?). So, without further ado...

The Most Creative award went to Lida Enche for her Cookies with Attitude. Click that link to see how she did it (and try it yourself!).

The Second Place winner was Holly Cupala for her Peppermint Snowball Cookies. Click that link for a delicious picture AND the recipe!

Finally, the First Place winner went to Chadwick Gillenwater, aka Professor Watermelon. And here is his winning recipe:

Molasses Cream Pies (Aprox. 15 cookie pies)


  • 3/4 cup canola oil

  • 1 cup sugar

  • 1/4 cup molasses

  • 1 egg

  • 2 tsps baking soda

  • 2 cups all purpose flour

  • 1/2 tsp cloves

  • 1/2 tsp allspice

  • 1 tsp cinnamon

  • 1/2 tsp salt

Mix oil, sugar, molasses, and egg. Beat well. Mix together flour, soda, spices, and salt. Add to first mixture. Mix well. Chill. Form walnut sized balls and roll them in granulated sugar. Place on a cookie sheet about 2 inches apart. Bake at 375 degrees for 8-10 minutes.

Butter Cream Center:

  • 1 cup (2 sticks) unsalted butter, softened

  • 6 to 8 cups confectioners' sugar

  • 1/2 cup milk

  • 2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good
spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

To assemble:
Wait till cookies are cool. Sandwich the cookies with rounded spoonfuls of the butter cream. Use enough so that the butter cream comes out to the edges. Roll the butter cream edges in your choice of sprinkles.

Happy holidays!


elephanta said...

oh yay. I was looking forward to these!

Lida Enche said...

Happy cookie joy joy! Chinook Update - thank you for linking to my blog! Sincerely Yours, Lida Enche, aka Crazy Face Cookie Lady.