You can never have too many cookies
Despite the sugar high I’ve been on for practically the last week, I don’t believe you can ever have too many cookies around Christmas. And if you do, share with others!
These three cookies were the winners in Argus Leader Media’s annual reader cookie contest. Even if you think you can’t eat another cookie this Christmas, make room for one of these. They’re awesomely delicious.
FIRST PLACE
Festive Cream Wafers
Recipe from Arica Kulm, Sioux Falls
1 cup butter
1/3 cup whipping cream
2 cups sifted flour
Sugar
Mix butter, cream and flour thoroughly. Chill 1 hour.
Preheat oven to 375 degrees. Roll dough 1/8-inch thick on a lightly floured board. Cut
into 1 1/2-inch rounds. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides.
Place on ungreased baking sheet. Prick in four places with a fork. Bake 7-9 minutes or
until slightly puffy. Put two cooled cookies together with filling (recipe below).
Makes about 5 dozen cookies.
Creamy Butter Filling
1/4 cup butter, softened
3/4 cup sifted powdered sugar
1 teaspoon vanilla
Pink or green food coloring (if desired)
Mix all ingredients together until well blended.
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SECOND PLACE
Cherry Cheesecake Cookies
Recipe from Taylor Reit, Dell Rapids
3 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 8-ounce packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 20-ounce cans cherry pie filling
Combine flour, baking powder and salt in bowl. In another bowl, with an electric mixer,
beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture; mix until just combined. Refrigerate dough until firm, at least 30 minutes.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place graham cracker crumbs in a shallow dish.
Roll the dough into 1 1/2-inch balls, then roll the balls in the graham cracker crumbs.
Place balls 2 inches apart. Using a teaspoon, make an indentation in the center of each
ball. Place three cherries in the dimple. Bake until golden brown around the edges, about 12-14 minutes. Cool for 5 minutes on pan, then and remove to cool completely on a wire rack.
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THIRD PLACE
Seven-layer Gingerbread Bars
Recipe from Jennifer Meyer, Sioux Falls
30 Gingerbread Oreos (available at Walmart)
6 tablespoons butter
2 cups white chocolate chips
1/2 cup Andes peppermint chips
1 1/2 cups chopped pecans
2 cups marshmallows
1 cup chocolate chips
1 can sweetened condensed milk
Preheat oven to 350 degrees.
Mix crushed Oreos with melted butter. Spread in a 9-inch by 13-inch pan. Bake 10
minutes. Place all ingredients on top of cooled crust. Pour sweetened condensed milk over the top and use spatula to incorporate all the toppings. Bake 30 minutes. Cool and cut into bars.
