Winterfest Holiday Cookie Contest
Held Sunday, December 11, 2011

Suzanne Sperl and Barbara Peduzzi were the lucky judges for CABA's second annual Holiday Cookie Contest. There were ten entries but just one winner. The talented baker was Sheila Stumph who won $50 Exxon/Mobil Gas Card compliments of Kinderhook Bank with her deeeelicious Holiday Brownies

2011 Winning Recipe

Holiday Brownies

Ingredients:
2 sticks butter
2 cups sugar
6 Tbl baker's cocoa
2 cups flour
3 eggs
Candy canes, crushed

Method:
1. Preheat oven to 350° F.
2. Melt together the butter, sugar and cocoa.
3. Remove from heat and add 2 cups flour.
4. Add three large eggs, one at a time, stirring well after each addition.
5. Pour into a greased 9" x 13" pan.
6. Top with crushed candy canes.
7. Bake 350° for 20-22 minutes.

2010 Winning Recipes

Enjoy these recipes for first place winner Susan Joan Levine's scrumptious Triple Peanut-Chocolate Surprise Cookies and Kathy Stumph's Snickerdoodles!

Triple Peanut-Chocolate Surprise Cookies

Ingredients:
1 cup butter, softened
1 Cup peanut butter, smooth
1 cup brown sugar, packed
1/2 cup sugar
2 tsp Baking soda
1/2 tsp salt
2 eggs
1/2 cup milk
2 tsp vanilla
4 cups flour
1 1/2 cups honey-roasted peanuts
1 1/2 cups mini chocolate covered peanut butter cups

Method:
1. Preheat oven to 350° F. degrees
2. In a large bowl combine butter and peanut butter. Beat with an electric mixer until
creamy. Add sugars, baking soda and salt. Beat until combined.
3. Add eggs, milk and vanilla until combined. Add flour a little at a time until well
combined. By hand stir in peanuts and peanut butter cups.
4. Drop by rounded tablespoon (1” apart) onto an ungreased cookie sheet.
5. Bake approximately 10 minutes or until slightly browned, transfer to a wire rack to cool.

Makes 5 dozen cookies

Snickerdoodles

Ingredients:
1/2 cup (1 stick) butter
3/4 cup sugar
1 whole egg
1 egg yolk
1 2/3 cups sifted all-purpose flour
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 cup coarsely chopped walnuts
1/2 cup currants or raisins
Ground nutmeg and sugar for sprinkling

Method:
1. Preheat oven to 375° F.
2. Cream butter with sugar until light and fluffy in a medium-size bowl. Beat in
whole egg and yolk.
3. Sift flour with baking soda and nutmeg. Mix into batter, Fold in nuts and raisins.
4. Drop from a teaspoon, 2 inches apart, onto a buttered cookie sheet.
5. Sprinkle with sugar/nutmeg mixture
6. Bake in a moderate over (375° F.) for 10–13 minutes. Remove form sheet while still
warm. Cool on rack, Store in an airtight container.

Download the recipes.