Cookie Contest Winners!

After much deliberation (and a lot of cookie eating), the winners of the cookie contest are...

Rebecca Krueger for the Lemon Kiss Cookies. Here's what she said about them: "I first had these cookies from an old roommate in graduate school who was quite a perfectionist baker. She made these around Christmas time and I made them for a Christmas party because they remind me of elegant little snowballs. Yum."

Lemon Kiss Cookies
1 1/2 cups butter
3/4 cups sugar
3 tablespoons lemon juice
2 3/4 cups flour
1 1/2 cups almonds, chopped
1 (14 oz) package milk chocolate candy kisses
powdered sugar
1 tablespoon shortening
1/2 cup chocolate chips

1. In a large bowl beat butter, sugar and lemon juice until light and fluffy. Add flour and almonds. Beat at slow speed until well mix. Cover and refrigerate, at least 1 hour.
2. Preheat oven to 375 degrees F. Shape a tablespoon full of dough around each chocolate kiss, covering it completely. Roll in hand to form ball. Place on ungreased cookie sheet and bake 8-12 minutes or until set and the endges of lightly golden brown.
3. After removing from oven allow to partially cool on baking sheet until firm enough to lift (about 10 minutes) then cool completely on racks.
4. Meanwhile, melt chocolate chips and shortening in a small pan on medium heat. Stir until smooth.
   
5. Lightly dust cookies with powdered sugar. Then drizzle chocolate over each cookie.
   

Kristi Lopes for the Italian Jam Cookies. She said "I like these cookies because they taste good. And because we ALWAYS make them for Christmas. The recipe comes from a children's magazine with Christmas cookie recipes from around the world. We thought they looked good, so my mom and I made them...and liked them ever since!"

Italian Jam Cookies
1/3 cup sugar
1/2 cup butter, at room temperature
1 egg yolk
1/4 teaspoon vanilla
1 cup plus 2 tablespoon flour
1/4 teaspoon salt
1 egg white, slightly beaten
1 cup flaked coconut
jam (raspberry, apricot, or blackberry)

1. In a large bowl, cream sugar and butter until light and fluffy. Mix in egg yolk and vanilla.
2. In a separate bowl, combine flour and salt. Add slowly to butter mixture, stirring well. Chill the dough 1 hour.
3. Preheat oven to 300 degrees F. Shape dough into 1 inch balls. Dip each ball into egg white, then roll in coconut. Place on lightly greased cookie sheet and then make a small well in the center of the ball with your thumb. Fill the wells with your favorite jam.
   
4. Bake 20-25 minutes, or until slightly browned. Cool and serve.

And Michelle and Kari Krueger for Christmas Cookies (this was pure coincidence to have two Kruegers win. As we baked and judged each cookie, we didn't have any idea who submitted each recipe. Honest). They said "Our mom tried this recipe years ago and it has since become our family's favorite holiday treat. The mint candy sets it apart from other chocolate cookies and the bright sprinkles give it a distinctive festive appearance."

Christmas Cookies
3/4 cups butter
1 1/2 cups dark brown sugar
2 tabelspoons water
2 cups semisweet chocolate pieces
2 eggs
2 1/2 cups flour
1 1/4 teaspoon baking soda
1 lb Andes mintes
Colored sprinkles

1. In a large heavy saucepan over low heat, heat butter, sugar, and water until melted. Add chocolate pieces and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into large mixing bowl and let stand about 10 minutes to cool slightly.
2. Add eggs, flour, and baking soda. Beat just until blended. Chill dough 1 hour.
3. Roll into balls and bake at 350 degrees F for 12 minutes. Remove from oven and place an Andes mint on each cookie when hot; immediately swirl mint over cookie. Add sprinkles.
   

Enjoy!

Winners, please send us an email with your desired prize. Click here to see the prizes.