Type Recipe Here: Lemon Crinkle Cookies 2
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Brooklyn Lemons Junior Cookies Armstrong Name of Recipe Type recipe here: Lemon Crinkle Cookies 2 cups flour 2 tsp baking powder ~ tsp salt ~ cup butter softened 1 cup sugar 2 large eggs 2 Tbsp lemon juice 1 tsp lemon extract 1 tsp vanilla extract yellow food coloring ~ cup powdered sugar 1. Preheat oven to 350 F degrees 2. line a baking sheet with parchment paper 3. in a medium bowl, sift in flour, baking powder and salt. Set aside 4. in a large bowl, cream together butter and sugar then mix in egg, lemon juice, lemon extract, vanilla extract and 5-6 drops of yellow food coloring 5. slowly add dry ingredients and mix well combined 6. pour powdered sugar onto a plate 7. form 1 inch balls from dough and roll them into the powdered sugar to coat well. Place balls on the baking sheet about 2 inches apart 8. bake for 10 minutes 9. allow to cool on the baking sheet slightly before transferring to a cooling rack. Hunter Varnell Junior Cookies Briscoe Pumpkin Spice Cookies Ingredients • 2 and 1/2 cups all-purpose flour, spooned and leveled • 2 teaspoons cornstarch • 1/2 teaspoon cream of tartar • 3/4 teaspoons baking soda • 1/4 teaspoon salt • 2 teaspoons cinnamon • 1/2 teaspoon nutmeg • 1/8 teaspoons ground cloves • 3/4 cup unsalted butter , softened to room temperature • 3/4 cup packed brown sugar • 1/2 cup granulated sugar • 1 large egg yolk • 2 teaspoons vanilla • 1/2 cup canned pumpkin (not pumpkin pie filling) For the Cinnamon Sugar Coating • 1/4 cup granulated sugar • 1 and 1/2 teaspoons cinnamon Instructions 1. Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves. 2. In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg yolk, vanilla and pumpkin. 3. Slowly add in the flour mixture. The dough will be very sticky. 4. Cover the bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days. 5. When ready to bake, take the dough out of the fridge. 6. Preheat the oven to 350F degrees and line 2 cookie trays with parchment paper or silicone baking mats. 7. In a small bowl whisked together the sugar and cinnamon for the cinnamon sugar coating. 8. Form the dough into balls of about 1.5 tablespoons in size, then roll in the cinnamon sugar coating . 9. Place the cookies on the cookie sheets about 2 inches apart. 10. Bake for about 7-9 minutes until the tops look almost set. Braelyn Junior FIRST PLACE Cookies Dallam Braelyn's Spectacular Fruit Cookie FOR THE SUGAR COOKIE CRUST 1.5 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 3/4 cup granulated sugar 1large egg 1 teaspoon vanilla extract FOR THE FLUFF FROSTING 8oz package cream cheese, at room temperature 7 .Soz jar marshmallow cream FOR ASSEMBLY Fruit of your choice, like strawberries, mango, kiwi, oranges, blackberries, raspberries, etc. Instructions: In a large bowl, whisk to combine the flour, baking powder, and salt. Set aside. In another bowl use a hand mixer to cream together the butter and sugar for one minute until combined and fluffy, then mix in the egg and vanilla extract. Add the dry ingredients to the wet, and mix this on low speed until a crumbly dough forms. Dump the dough out onto a countertop and shape the dough into a flat smooth disk. Wrap it in plastic wrap, then chill in the fridge for at least one hour*, so the crust doesn't spread out too much when baking. Preheat the oven to 350 degrees F. Unwrap the cookie dough, then roll it out into about a 12" circle, and set on a silicone mat or parchment paper. Bake for about 18 minutes until slightly golden on the edges, then let cool. While the cookie crust cools, whip together the cream cheese and marshmallow cream for two minutes on high speed, until fluffy and combined. Frost the pizza crust with the frosting, then add the sliced fruit in rows on top. Slice and enjoy! Recipe Notes *Really, make sure you refrigerate it. I tested out skipping this step, and the crust spreads out too much and bakes unevenly. Name: Kennadie Cummins Junior Cookies Donley Melt In Your Mouth Pumpkin cookies YIELD: 60 COOKIES PREP TIME: 30 MINUTES COOK TIME: 10 MINUTES PER BATCH Ingredients: 2 cups butter, softened 2 cups granulated sugar 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 2 eggs 2 teaspoons vanilla 1 15-ounce can pumpkin 4 cups all-purpose flour Frosting 1/2 cup butter 1/2 cup packed brown sugar 1/4 cup milk 1 teaspoon vanilla 3 to 4 cups powdered sugar (add until desired consistency/firmness) ground cinnamon sprinkled on top (optional) Method: Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder,baking soda ,salt,the 1 teaspoon cinnamon ,and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool. For frosting , in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired. Dylan Robison Junior Cookies Gray Peanut Butter Cookies 1 cup peanut butter 1 cup sugar 1 egg Preheat oven to 350 degrees. Mix all three ingredients together in a bowl. Using a tablespoon measure, scoop out two tablespoons of cookie dough and roll into a small ball. Roll the dough into balls. Place pre-rolled cookies on your cookie sheet about 1 inch apart. Press down with the back of a fork and then press again from the opposite direction to form that classic Criss-Cross pattern. Bake for 15 to 20 minutes. Remove from the oven and let cool on tray for 1 to 2 minutes before removing to a wire rack to finish cooling. Store in an airtight container for up to 3 days. Abbey Branigan Junior Cookies Hall Pecan Pie Cookies Ingredients: 1 prepared pie crust (homemade or purchased) 2 tablespoons butter, melted Yz cup pecans, chopped 1iJ cup packed brown sugar % cup corn syrup 2 eggs Ys teaspoon salt Optional- % cup semi sweet or milk chocolate chips for decorating Instructions: 1 . Preheat oven to 400° 2. Combine butter, pecans, brown sugar, corn syrup, salt, and eggs. While constantly stirring , cook on stovetop at medium-low heat just until thickened. (You don't want it to dry I, just the thickness of pudding.) Remove from heat and set aside. 3. Unroll dough, and using a 3" cookie cutter, cut out circles. Gently fold up Ys-%" on edges. 4. Spoon 1 tablespoon of pecan mixture onto each circle. 5. Place on parchment lined pan (it's important to line it) and bake for 8 minutes or until mixture is just set. Remove from oven and cool on a wire rack. Optional: 6. Place chocolate chips in a small zipper bag. Microwave about 15 seconds until mostly melted. Snip a small corner off of bag. Drizzle chocolate on cookies. Cool until set. Natalie Harper Junior Cookies Hansford THIRD PLACE Nona's Butter Cookies Cookie: 1 pound of melted butter (4 sticks) 2/3 cup of powdered sugar 1 1/2 cups cornstarch 2 cups all purpose flour 2 teaspoons vanilla pinch of salt Glaze: 2 cups powdered sugar 2 tablespoons melted butter Heavy Cream - approximately 1 small carton or 1 cup Directions: Preheat oven to 350 degrees. Blend all cookie ingredients together using an electric mixer. Roll mixture into balls and place on cookie sheet sprayed with non-stick spray. Bake at 350 degrees for 20 minutes. Makes about 48 cookies. While cookies are baking, mix together all glaze ingredients adding the heavy cream a little at a time until desired thickness or consistence. Glaze cookies while they are still warm. Name Brendan Carr Junior Cookies Hemphill Peanut Butter Oatmeal Cookies Ingredients: 1 1/2 sticks butter 1 c peanut butter 1 1/2 cups firmly packed brown sugar 1/4 cup milk 2 eggs 1 teaspoon vanilla 3 cups old fashioned oats 1 1/2 cups all-purpose flour 1 tsp soda 1 tsp salt Directions: Beat first three ingredients until creamy. Beat in milk, eggs and vanilla. Add combined dry ingredients; mix well. Cover; chill about 1 hour. Heat oven to 350 degrees. Shape into 1-inch balls. Place on ungreased cookie sheet; Flatten with tines of fork dipped in granulated sugar. Bake 9 to 11 minutes or until edges are golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store tightly covered. Makes 3 dozen cookies Lily Nelson Junior Cookies Hutchinson Gingerbread Cookies Ingredients: 2 cups sugar 1 cup shortening 2 eggs 1/2 cup molasses 4 cups flour 1 teaspoon ginger 1 teaspoon cloves 1 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons cinnamon Cream together sugar and shortening.