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.
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.