Type Recipe Here: Lemon Crinkle Cookies 2

Brooklyn Lemons

Junior

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

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

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

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

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

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

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

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. Add eggs and molasses.

In a separate bowl, sift together flour, ginger, cloves, nutmeg, baking soda, salt and cinnamon.

Add dry ingredients to wet ingredients. Wrap tightly and place in refrigerator for several hours. Roll out dough and cut with cookie cutters. Bake at 350 F for 10-12 minutes. Emma Kelley

Junior

Potter

Apricot Shortbread Cookies

Type recipe here:

Ingredients:

1 cup butter softend

2/3 cup sugar

1 tsp Vanilla

2 cups all purpose flour

1 cup Apricot jelly

Baking Diretions:

1) Preheat oven to 350 degrees

2) In a medium bow,l combine butter and sugar until smooth. Mix in 1 tsp Vanilla extract. Mix in flour until dough comes together. Roll dough into 1 1/2 in balls, and place onto ungreased cookie sheet. Make a small hole in the center of each ball, using your finger for the jelly.

3) Bake for 14 - 18 minutes, or until light brown. Let the cookies cool for 1 minute before enjoying! Name Lilly Brewer Junior G Cookies B Randall G

Peanut Butter Blossoms

1 3/4 cups flour 1/2 cup sugar 1/2 cup brown sugar 1 tsp baking soda 1/2 teaspoon salt 1/2 cup shortening 1/2 cup peanut butter 2 tablespoons milk 1 tsp vanilla 1 egg Sugar 48 Hershey Kisses milk chocolates, unwrapped

1. Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms. 2. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. 3. Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets. Turley Howell Junior

Sherman

Harvest Banana Spice Cookies with Brown Sugar Cream Cheese Frosting

Ingredients: }'2 cup Butter (Sweet Cream Salted) 1 cup Granulated Sugar 2 Eggs 1 teaspoon Vanilla }'2 teaspoon Cinnamon teaspoon Cloves 2~ cups All-Purpose Flour 1 teaspoon Baking Soda }'2 teaspoon Salt 3 medium Mashed Bananas (equivalent of 1 cup) Brown Sugar Cream Cheese Frosting Wilton Fall Sprinkles

Instructions: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Add the mashed bananas can continue mixing. Mix in the baking soda, salt, cinnamon and cloves. Mix well. Add the flour one cup at a time and mix until combined . Bake in a 375 degree oven for 8-10 minutes. Frosting with our Brown Sugar Cream Cheese Frosting. Add sprinkles (optional)

Brown Sugar Cream Cheese Frosting

Ingredients 3 cups Powdered Sugar }'2 cup Butter (We use Salted Sweet Cream Butter) 8 oz. Cream Cheese 1 cup Brown Sugar 2 teaspoons of Vanilla

Instructions Beat cream cheese , butter and vanilla in a mixer until blended . Add powered sugar a cup at a time and continue to mix until sugar is incorporated. Rance Angely

Junior

Wheeler SECOND PLACE

Lazy Cookie Bars

1 box yellow cake mix 2 eggs, beaten 5 tablespoons salted butter, melted 1 (12oz) bag semi-sweet chocolate chips

Preheat oven to 350F degrees. Spray a 9X13 baking dish with nonstick cooking spray. In a mixing bowl, combine dry cake mix with melted butter and beaten eggs. Stir in the chocolate chips. Spread batter into greased baking dish. Bake in the oven for 20-25 minutes. Cool and cut into 12 bars. Serving size is 1 bar. Serves 12