Try these award winning easy cookie recipe from our Blue Ribbon cooking selection.

We have put together a small selection of Award winning easy cookie recipe from the State fairs. With over 500 pages of award winning recipe in this Blue Ribbon Collection it is hard to do it justice with just one page and a handfull of recipes. So from time to time I will change the recipes on this page. If you would lik to be notified of changes, please enrole in our free e-zine. There are lots of advanteges to joining like special discounts on ebooks / free offers and updates.

Try a great Award winning cookie recipe.

1/2 cup butter 1 1/2 cup brown sugar,Packed 1 egg 1 1/2 c 1 t vanilla 1 cup pecans,Chopped

Preparation time: 25 minutes Baking time: 10 to 12 minutes

1. Heat oven to 350 degrees. Cream butter, sugar and egg. Stir in flour, vanilla and pecans. Mix well by hand. Shape into balls about the size of walnuts, place on cookie sheets and flatten to about 1/8 inch. 2. Bake 10 to 12 minutes, or until brown. Remove from oven and allow to cool completely and harden. Winner Jean McGree of Flossmoor "bores everyone," she says, with this family tale of Christmas praline easy cookie recipe: "Since the time Mom had been a little girl, each November Grandma would surround her back yard pecan tree with sheets to catch the falling nuts. But most of the nuts had to be knocked from the branches with her long-handled broom. Then she would spend hours stooped over those sheets, picking up the pecans and sorting the good ones from the black and hollow shells. "When her daughter married and moved away, the nuts were carefully picked over, packaged and shipped 'up North.' Free time in the first week of December was always marked for shelling the pecans. Sore hands and stiff backs were repaid with secret nibbling and promises of praline easy cookie recipe for Christmas.

"Soon, I'll start looking for a package from Great-Grandma in South Carolina. Then, as we crack the pecans, I can retell the 'pecan story' to Michael and Ann, who know that Santa always looks for pralines on Christmas Eve."

from the Chicago Tribune annual Food Guide Holiday Easy Cookie Recipe Contest December 4, 1986

Yield: 36 servings

1986 Winner: Almond Thumbprint Cookies

COOKIES

2 c all-purpose flour,Sifted 1/2 c Sugar 1/4 t Salt 1 c Butter 3/4 c unblanched almonds,Grated 2 t Vanilla

FROSTING

6 T Butter 1/3 c Half-and-half 2/3 c brown sugar,Packed 2 c Confectioners' sugar 1/2 t Vanilla pistachio nuts,Chopped For garnish

1. Heat oven to 350 degrees. For cookies, sift flour, sugar and salt into bowl. Cut in 1 cup butter with pastry blender until mixture resembles coarse crumbs. Blend in almonds and vanilla. Work mixture with fingers until a ball of dough is formed. Then shape into 1-inch balls. 2. Place balls on greased cookie sheets; make a depression in center of each cookie. Bake about 8 minutes; remove from oven. Dent again and bake about 8 minutes longer; cool. 3. For frosting, blend 6 tablespoons butter, half-and-half and brown sugar in saucepan. Boil 2 minutes, stirring constantly; remove from heat. Cool about 15 minutes, then stir in confectioners' sugar and vanilla. Beat until smooth and thick. 4. Fill depressions in cookies with butterscotch frosting and sprinkle frosting with nuts.

3/4 c Unsalted butter,at room Temperature 1 c Granulated sugar 3 Egg yolks 1 1/2 t lemon rind,Grated 1 1/2 t Lemon juice 1 1/2 t Cherry liqueur,(Kirsch) 1/8 t Salt 2 c All-purpose flour Colored sugar crystals or Plain pearl sugar crystals

1. Beat butter, sugar, egg yolks, lemon rind, lemon juice, cherry liqueur and salt in large mixer bowl. Stir in the flour. Shape into ball; cover and refrigerate for 1 hour. 2. Heat oven to 350 degrees. Roll dough 1/8-inch thick on lightly floured cloth-covered board. Cut into desired shapes. Place on greased baking sheet; sprinkle with sugar crystals. Bake 10 minutes (cookies should not brown). Cool on wire racks. 3. Store in airtight container 2 days to develop flavor. Cookies can be stored in airtight container at room temperature up to 6 weeks or in freezer up to 2 months. Recipe from Debbie Vanni of Libertyville, Illinois. from the Chicago Tribune annual Food Guide Holiday Easy Cookie Recipe Contest December 4, 1986


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