Creative cookies

Family favorites from shortbreads to sugar cookies were among the submissions in the Holiday Best cookie contest this year. And it wasn't easy for the panel of judges to select winners in the Southeast Missourian's cookie contest.

The 10 finalists filled platters with lacy Swedish Flarn, chocolate-dipped shortbreads and cranberry treats, blending a variety of flavors into delightful holiday treats. Many of the cookies were definitive examples of their type, like the Pfeffernuesse cookies and pinwheels, said judge and columnist Tom Harte.

Of the 10 finalists, half were noteworthy for their appearance alone, he said.

But after tasting the samples, judges narrowed their selections to three winners and an honorable mention.

Winners are Fran Rediger, first place; Marcia Schlueter, second place; and Tracey Tripp, third place. Jill Hadler's dipped shortbread cookies ranked highly for their appearance and were awarded an honorable mention.

As the judges nibbled the cookies, they commented on texture, appearance, taste and even asked questions about ingredients. The coconut raspberry cookies baked by Mary Ann Cruse had a flavorful taste that wasn't as distinct as the judges had imagined.

Ann Hayes' pinwheel cookies were perfectly shaped, judges said.

"I've found that the uglier the cookie the better it tastes," joked Harte.

But there weren't any bad cookies in this bunch.

"If these cookies were served at a holiday party, guests would be raving about them until next year," Harte said.

Hadler's cookies were "worthy of Martha," said Dr. Georgeanne Syler, a nutrition instructor at Southeast Missouri State University. "They look like they could be on the cover of a magazine."

Tripp's cranberry pecan tassies weren't "extra sweet like a pecan pie," judges said, and had a pretty appearance.

The frosted mince bars were "nothing short of outstanding," Harte said. These bar cookies had a cake-like texture but weren't strong on the mincemeat flavors. They would likely be a hit with anyone who likes fruitcake, judges said.

Rediger added a few extra flairs to her basic recipe. She uses a mincemeat from Cross and Blackwell that comes with added rum and brandy flavoring, and she added 1/4 teaspoon of butter extract to her frosting recipe. She also used Mexican vanilla which tastes a little stronger and is a darker color than the vanilla usually found in stores.

The winners' recipes:

First place

Frosted Mince Bars

Submitted by Fran Rediger of Cape Girardeau

Cream 1/4 cup butter, 1 cup white sugar. Mix together and beat in two eggs. Sift together: 1 cup sifted flour, 1 1/2 teaspoons baking powder; 1 teaspoon salt. Add slowly to creamed mixture. Next, add: 1 cup mincemeat, 2 teaspoons grated orange rind and 1/2 cup chopped pecans.

Spread batter in a 7 1/2-by-12-inch baking pan. Bake at 325 degrees for 35 to 40 minutes. When cool, frost with a powdered sugar frosting.

Second place

Cookie Brittle

Submitted by Marcia Schlueter of Cape Girardeau

1 cup (2 sticks) unsalted butter, room temperature

1 1/2 teaspoons vanilla

1 teaspoon salt

2 cups sifted unbleached flour

1 cup sugar

One 7.8-ounce package Heath Bits 'O Brickle candy

Preheat oven to 375 degrees. Combine butter, vanilla and salt in medium bowl and beat with electric mixer until fluffy. Add flour, sugar and candy, and blend well.

Press mixture into 15-by-11-inch jelly roll pan. Cover with waxed paper and flatten with rolling pin. Discard paper. Bake until golden brown, about 25 minutes. Cut into squares, or let cool and break into pieces.

Makes 48 cookies.

Third place

Cranberry-Pecan Tassies

Submitted by Tracey Tripp of Cape Girardeau

1/2 cup butter, softened

1 (3-ounce) package cream cheese, softened

1 cup all-purpose flour

1 egg

3/4 cup packed brown sugar

1 teaspoon vanilla

Dash salt

1/3 cup finely chopped cranberries

3 tablespoons chopped pecans

For pastry, in a medium mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Stir in flour with a wooden spoon. Cover and chill dough for about an hour or until easy to handle.

Shape dough into 24 balls. Press each ball evenly into bottom and up sides of an ungreased 1 3/4-inch muffin cup.

For filling, beat egg, brown sugar, vanilla and salt in a small mixing bowl with a rotary beater or a fork just until smooth. Stir in cranberries and pecans.

Spoon filling into pastry-lined muffin cups. Bake in 325-degree oven for 30 to 35 minutes or until pastry is golden brown and filling is puffed. Cool tassies slightly in pan on wire racks. Carefully remove tassies from pan by running a knife around the edges of each cup. Transfer tassies to a wire rack and let cool.

Honorable mention

Dipped Coconut Shortbread

Submitted by Jill Hadler of Cape Girardeau

This is a great cookie for the holidays.

3/4 cup butter, softened

1/4 cup sugar

2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking powder

1 cup flaked coconut

1 1/2 cups semisweet chocolate chips

1 tablespoon shortening

In a mixing bowl, cream butter, sugar and vanilla until light and fluffy. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in coconut. Cover and refrigerate for at least 1 hour or until firm. On a floured surface, roll out the dough to 1/4-inch thickness. Cut with a holiday cookie cutter. Place 2 inches apart on ungreased baking sheets. Bake at 300 degrees for 20 to 25 minutes or until edges begin to brown. Cool on wire racks. In a small saucepan over low heat, melt chocolate chips and shortening. Remove from heat; dip cookies halfway into chocolate. Place on waxed paper and sprinkle flaked coconut on the chocolate before it hardens. This recipe makes approximately 2 dozen cookies. You can use any holiday cookie cutter you like. The Christmas Trees, stars and bells are so pretty!

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ljohnston@semissourian.com

335-6611, extension 126