'Tis the season for cookies: Winners of the Southeast Missourian's cookie contest

The winner of the 2011 Season's Best holiday cookie contest, Jodi Thompson of Jackson, said her Brownie Rubble is so good that it should be against the law.

"They are so sinful," Thompson said.

Readers were invited to submit recipes for holiday cookies and bars until Nov. 30. Then 10 semifinalists were chosen to compete in the contest, which took place Dec. 5. However, only eight of the 10 contestants submitted their cookies for judging.

The cookie's were rated on a scale of one to 10, with 10 being the best. The ratings were then added together for each cookie. Of the eight recipes in the contest, Thompson's recipe earned the highest overall score, and three of the four judges rated it as the top recipe.

Thompson said she chose to enter Brownie Rubble in the contest because it is a "killer" recipe.

The recipe consists of chocolate brownies covered with marshmallows, chocolate chips and peanuts.

Contest participant Gigi Meredith, 9, described Thompson's Brownie Rubble as "really, really good" and said that she could eat a thousand of these brownies a day.

Judge Jowairia Khalid, 9, also described the brownies as good and said she would want her mom or dad to make them at Christmas.

Thompson said she was really surprised her recipe won, because the three times she has entered the contest, the winning recipes were more simple. She said that usually the children involved in the judging go for the gingerbread or more decorative cookies.

"I'd like to think I have a sophisticated palate, but I really don't," Thompson said.

Contest judge Cheryl Sullivan rated Brownie Rubble the top recipe and described it as chewy, crunchy and chocolaty.

Thompson said she makes this recipe, which she got from Rachael Ray, for any occasion with chocoholics. Thompson herself doesn't like chocolate, but said she cooks for her husband.

"My husband is a chocoholic with a capital C. He is insatiable when it comes to chocolate," Thompson said.

Contest participant Susan McClanahan also rated this as the top recipe and said they are "so rich, I would take it easy, start with a small one." She also recommended that the brownies might be good warm.

WINNER

Jodi Thompson

Brownie Crumbles (Laura Simon)

Tell us about your cookie:

This recipe should be against the law!

Recipe:

Brownie Rubble

2 sticks plus 2 tablespoons unsalted butter, plus more for the pan

1 cup all-purpose flour, plus more for dusting

6 ounces bittersweet chocolate, chopped

2 cups sugar

3/4 cup unsweetened cocoa powder

1/2 teaspoon salt

4 large eggs, cold

2 teaspoons vanilla extract

1 cup mini-marshmallows

1 cup semisweet chocolate chips

3/4 cup unsalted roasted peanuts

Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil and dust with flour. Position a rack in the lower third of the oven; preheat to 400 degrees.

Bring 1 inch water to a gentle simmer in a medium saucepan over medium-low heat. Put the chocolate and 2 sticks plus 2 tablespoons butter in a heatproof bowl; set the bowl over the saucepan (do not let the bowl touch the water). Stir occasionally until melted and smooth. Remove the bowl from the saucepan.

Add the sugar, cocoa and salt to the bowl and stir vigorously with a wooden spoon until smooth. Add the eggs one at a time, beating until well between each addition, until the batter is thick and shiny. Add the vanilla, then add 1 cup flour and mix until combined. Spread in the prepared pan. Bake the brownies until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes. Remove from the oven and scatter the marshmallows, chocolate chips and peanuts on top. Return to the oven; continue baking until the marshmallows are golden, about 5 more minutes. Let cool in the pan on a rack, 30 minutes. Lift the brownies out of the pan using the foil and transfer to a cutting board to cool completely before slicing. Makes 12 to 18 brownies.

Carol Bierschwal

Tell us about your cookie:

Hearty oats and shredded coconut provide a chewy texture while the pecans add crunch. These are a favorite of mine.

Recipe:

Maple Pecan Cookies

3 cups old fashioned oats

1 cup shredded coconut

2 2/3 cups flour

1 teaspoon salt

1 teaspoon cinnamon

2 cups brown sugar

1 cup (2 sticks) butter

1/2 cup maple syrup

2 tablespoons corn syrup

2 teaspoon baking soda

1/4 cup boiling water

1 teaspoon maple extract

2 cups chopped pecans

Preheat oven to 300 degrees and position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper. Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl; whisk to blend.

Combine butter, maple syrup and corn syrup in a medium saucepan. Heat over medium heat until butter melts, stirring occasionally; remove from heat.

Combine baking soda and boiling water, stirring to dissolve. Add to maple syrup mixture, stirring well. Add maple extract. Stir into dry ingredients. Add pecans; stir well. Place 1/4 cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly. Bake 18 to 20 minutes, rotating positions halfway through the baking process. Cool on the baking sheets 5 minutes; transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cookies.

Carol Bierschwal

Tell us about your cookie:

This will take awhile to make, but they are worth the extra work.

Recipe:

Spicy gingersnap (Laura Simon)

Spicy Pecan Gingersnappers

1 cup raisins

1 cup butter softened

2 cups brown sugar

2 eggs

1 tablespoon chopped crystallized ginger

1 teaspoon finely shredded orange peel

1 teaspoon vanilla

3 2/3 cups flour

1/2 cup chopped pecans

1 1/2 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/4 teaspoon salt

Pecan topping:

In a small bowl, combine 1/2 cup chopped raisins, 1/2 cup chopped pecans, 3 tablespoons sour cream and 2 tablespoons caramel ice cream topping. Cover and chill until ready to use.

Orange glaze:

In a small bowl, combine 1 1/2 cups powdered sugar and 2 tablespoons orange juice.

Preheat oven to 350 degrees. Place raisins and butter in a food processor; process until raisins are chopped and combined with butter. Transfer mixture to extra large bowl. With electric mixer beat in brown sugar, eggs, crystallized ginger, orange peel and vanilla until creamy. In a medium bowl, combine flour, pecans, cinnamon, baking soda, baking powder, nutmeg, ginger and salt. Gradually beat flour mixture into butter mixture. Mix well. With a 2-tablespoon cookie scoop, drop dough 4 inches apart on an ungreased cookie sheet. Flatten tops lightly. Spoon 1 teaspoon pecan topping onto the center of each unbaked cookie. Bake 12 to 13 minutes or until edges are set. Let cool on pan for 2 minutes; transfer cookies to cooling rack. Cool completely. Drizzle cooled cookies with orange glaze.

Mary Bowers

Recipe:

Corn Flake Cookies

1 1/4 cup vegetable shortening

1 cup firmly packed brown sugar

1 cup sugar

2 eggs

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

2 cups coconut

2 cups cornflakes

Preheat oven to 350 degrees. Cream shortening with brown sugar and sugar using an electric mixer. Beat eggs and vanilla. Combine flour, baking soda, salt and baking powder in a separate bowl. Stir coconut and cornflakes into dry ingredients. Stir dry ingredient mixture into creamed mixture. Drop dough by teaspoons onto cookie sheet and bake at 350 degrees for 8 to 10 minutes or until lightly browned. Makes 8 to 9 dozen cookies.

Mary Bowers

Recipe:

Chocolate chip cookies (Laura Simon)

Chocolate Chip Cookies

1 cup shortening

1/2 cup white sugar

1 cup brown sugar

1 teaspoon vanilla

Mix all ingredients well then add:

2 eggs, well beaten

2 cups flour

4 tablespoons all-purpose flour

1 teaspoons baking soda

1 teaspoon salt

Mix ingredients well then add chocolate chips. Bake at 350 degrees for 15 minutes. Makes 3 dozen cookies.

Debbie Feiner

Tell us about your cookie:

A co-worker brought these cookies to work, and they were a hit. I think the whole department asked for the recipe.

Recipe:

Tori's easy chocolate chip cookies (no mixer needed)

2 eggs

2 sticks softened butter

3/4 cup brown sugar

1/4 cup white sugar

1 teaspoon vanilla

1 (3 1/2-ounce) package vanilla instant pudding

2 1/4 cups flour

1 teaspoon baking soda

1 bag chocolate chips

Take butter out a couple hours before making so it is good and soft so it can be stirred by hand and not with a mixer. Put butter and sugars in bowl and stir until thoroughly mixed. Mix in the rest of the ingredients. Preheat oven to 350 degrees. Put on ungreased cookie sheet. Bake 11 minutes or until light brown. These can be made with a mixer if you do not have time to get the butter soft. The cookies come out nice and soft.

Susan Fields

Tell us about your cookie:

This is a cookie recipe that a good friend gave me about 10 years ago. She was a very good cook and I love pecans, so I tried them. They were delicious.

Recipe:

Coconut Pecan Honey Cookies

Preheat oven to 350

Crust:

2 1/4 cups all-purpose flour

2/3 cup confectioners sugar

1 teaspoon salt

12 tablespoons unsalted butter, chilled and cut into 12 pieces

Filling:

2/3 cup honey

1/2 cup packed light brown sugar

1/4 teaspoon salt

6 tablespoons unsalted butter cut into pieces

2 tablespoons heavy cream

1 cup coconut

3 cups pecan halves

Line a 9-by-13-inch baking pan on bottom and sides with a sheet of heavy-duty aluminum foil, making sure that foil is smooth and overhangs top of pan by at least 4 inches on both sides. Mist foil with cooking spray.

Crust:

Combine flour, confectioners sugar and salt in a food processor and pulse twice. Add butter and process until dough forms a clump when squeezed, approximately 30 seconds. Sprinkle mixture across bottom of pan and press into an even layer, making sure there are no cracks. Bake crust until it looks dry, 18 to 20 minutes. Remove and place on wire rack to cool.

Filling:

Make filling and reduce oven to 325 degrees. Combine honey, brown sugar and salt in a saucepan and bring to a simmer over medium heat, stirring to dissolve sugar. Reduce heat and simmer for 2 minutes without stirring. Add butter and cream and simmer, stirring constantly for 1 minute. Remove from heat; stir in pecans. Pour hot filling evenly over crust. Use back of spoon to spread nuts evenly. Return pan to oven and bake until filling is bubbling and slightly browned, 18 to 20 minutes. Transfer pan to a wire rack and cool completely. Run a small knife between pan and pastry on sides without foil. Lift foil from pan onto a cutting board and cut cookies into squares with a serrated knife. Makes about 30.

Grant Gillard

Tell us about your cookie:

This is an exotic-tasting cookie unlike any other. It combines the dark earthy tastes of the molasses and maple flavor that flourishes with the nutty freshness of sunflowers and black walnuts, fully enhanced by the sweetness of the local honey.

Recipe:

Drive you nutty (Laura Simon)

Drive You Nutty Cookies

5 tablespoons butter

1/3 cup brown sugar, packed

2/3 cup local honey

3/4 cup Jiff Extra Crunchy peanut butter

1 egg

1 tablespoon molasses

1 tablespoon Marlene imitation maple flavor

1 teaspoon salt

2 teaspoon cinnamon

1 cup unbleached flour

1-1/3 cup whole-wheat flour

1 teaspoon baking soda

1/3 cup sunflower kernels (roasted, salted)

1/3 cup finely chopped First Fruits black walnuts

Cream butter and brown sugar. Add local honey, molasses, peanut butter, egg, molasses and maple flavor. Beat together. Sift dry ingredients together and mix into batter. Stir in sunflower kernels and black walnuts. Dough will be soft. Roll tablespoon sized balls in sugar. Place 2 inches apart on greased cookie sheet. Flatten to 1/4 inch with a glass dipped in sugar. Bake for 10 minutes at 350 degrees. Do not over bake. Cool on cookie sheet for 2 minutes and remove. Makes 4 dozen cookies.

Cindy Kerber

Tell us about your cookie:

I got this recipe from my brother's former girlfriend years ago. It is still his favorite cookie recipe!

Recipe:

Chewies (Laura Simon)

Chewies

1 stick butter

2 1/2 cups brown sugar (firmly packed)

3 beaten eggs

1 1/2 cups self-rising flour

1 teaspoon vanilla

1 cup chopped pecans

Melt butter and mix with brown sugar in a mixing bowl. Beat eggs in small bowl and add vanilla. Add egg mixture to sugar mixture and stir well to combine. Add flour a little at a time, stirring to combine. Add pecans and stir. Put in greased 9-by-13-inch pan and bake at 350 degrees for 30 minutes (don't overbake). Cookies will rise and then fall. Let cool and dust with powdered sugar. Cut into bars.

Tracey Tripp

Tell us about your cookie:

These are a favorite sugar cookie for us. They have great flavor and a wonderfully chewy texture. They are perfect just as baked but also great with some frosting and sprinkles.

Recipe:

Chewy Sugar Cookies

3/4 cup unsalted butter

3/4 cup sugar

1/2 cup brown sugar

1/4 cup light corn syrup

2 teaspoons vanilla extract

1/2 teaspoon almond extract

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

2 3/4 cups all-purpose flour

extra sugar for coating

Preheat the oven to 375 degrees. Lightly grease 2 baking sheets.

In a large mixing bowl, beat together the butter, granulated and brown sugars, corn syrup, vanilla, almond extract, baking powder, baking soda, salt and egg. Stir in the flour.

Place the extra sugar in a shallow dish. Use a tablespoon cookie scoop to drop the dough into the sugar, rolling the balls to coat them. Place them on prepared baking sheets.

Bake the cookies for about 10 minutes, until the edges are just barely beginning to brown, they'll look soft. (Don't overbake to keep them chewy and not crunchy.)

Remove them from the oven and cool on the baking sheet for five minutes before transferring to a rack to cool completely.

Tracey Tripp

Tell us about your cookie:

These are just the ultimate buttery, chewy, "butterscotchy" cookie! I always use the butterscotch Schnapps for flavoring; it just gives it a little extra something. As a variation I sometimes add 1/2 to 1 cup of mini chocolate chips. The cookies are favorite at our house and to share with friends.

Recipe:

Butter pecan fantasies (Laura Simon)

Butter Pecan Fantasies

3/4 cup unsalted butter

1 1/4 cups brown sugar

2 teaspoons vanilla extract

1/8 teaspoon strong butter-rum or butterscotch flavor (or 1/4 tsp. butterscotch Schnapps)

1 teaspoon salt

1 teaspoon baking soda

1 large egg

2 1/4 cups unbleached all-purpose flour

1 cup toffee bits

1 cup butterscotch chips

1 cup chopped pecans

Preheat the oven to 375 degrees. Lightly grease 2 baking sheets.

In a large mixing bowl, cream together the butter, brown sugar, vanilla, flavoring, salt and baking soda. Add the egg and beat until fluffy. Add the flour and stir until well blended. Stir in the toffee bits, chips and pecans.

Drop the dough by generous tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between them. Bake the cookies for 10 to 12 minutes.

Remove the cookies from the oven and let them cool for five minutes on the baking sheets before transferring them to a rack to cool completely.

Mary Ann Cruse

Recipe:

Raspberry bars (Laura Simon)

Raspberry Bars

1 cup unsalted butter (2 sticks) cut into 1-inch chunks

1/4 cup packed light brown sugar

1/2 teaspoon kosher salt

2 cups unbleached all-purpose flour

softened butter (for brushing the sides of the foil)

3/4 cup seedless raspberry James or preserves

1 pints (2 cups) fresh raspberries

1/2 of an 8-ounce package of cream cheese, softened

4 ounces goat cheese (chevre) or 4 ounces cream cheese

1/2 cup sugar

1 tablespoon unbleached all-purpose flour

1 large egg

1 large egg yolk

2 tablespoons finely shredded lemon peel (zest)

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon pure vanilla

powdered sugar

Preheat oven to 350 degrees. Line a 13-by-9-by-2 inch baking pan with a 24-inch long sheet of foil, leaving extra foil extending over the ends (use these later to lift bars from the pan); set aside. In a large bowl, beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly, about 30 seconds.

Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to a minute. You are not trying to cream it, just mixing it in. With the mixer off, add the 2 cups of flour, beat on low speed until the flour is incorporated. Increase speed to medium, mix until ingredients form an even, cohesive dough.

Break dough into small chunks and distribute in a preheated pan. With your fingers press dough into an even layer. Bake 20 minutes or until dough has begun to puff and is just set. Cool on wire rack five minutes.

Lightly brush exposed sides of foil with softened butter to keep filling from sticking. Spread jam evenly over crust.

Sprinkle evenly with raspberries.

With a lemon zester, remove peel from lemon, making sure to avoid bitter pitch. For best results, do this right before baking.

In a large bowl beat cream cheese and goat cheese with an electric mixer on medium to high speed for 30 seconds. Mix in sugar and 1 tablespoon flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice and vanilla. Beat until smooth.

Pour batter evenly over berries, tilt pan back and fourth to distribute evenly. Bake at 350 degrees for 25 to 30 minutes or until barely set. Transfer to a wire rack until completely cool, about 1 hour. Cover and transfer to the refrigerator. Chill for 2 hours. Top will crack slightly as it cools.

Use foil to lift bars from the pan. With a knife or metal spatula, support the sides of the bars while you gently peel the foil downward and away from the sides of the bars.

Cut into long bars, peel foil from bottom and transfer to cutting board using side of long knife or spatula.

Sprinkle very lightly with powdered sugar.

Ann H. Albrecht

Tell us about your cookie:

These cookies are easy to fix and a delicious combination of caramel, nuts and coconut. Also, these dressy, sweet cookies are perfect for cookie exchanges.

Recipe:

Caramel Heavenlies

12 graham crackers (4 3/4 inches by 2-1/2 inches)

2 cups miniature marshmallows

3/4 cup butter or margarine

3/4 cup packed brown sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 cup sliced almonds

1 cup flaked coconut

Line a 15-by-10-by-1-inch baking pan with foil. Place the graham crackers in pan; cover with marshmallows. In a sauce pan over medium heat, cook and stir butter, brown sugar and cinnamon until the butter is melted and sugar is dissolved. Remove from the heat; stir in vanilla. Spoon over the marshmallows. Sprinkle with almonds and coconut. Bake at 350 degrees for 14 to 16 minutes or until lightly browned. Let cool completely. Cut into 2-inch squares, then cut each square diagonally to form triangles. Yields about 6 dozen.

Victoria Sherer

Recipe:

Little clouds (Laura Simon)

Coquitos -- Little Mountains

1 cup flaked coconut

3/4 cup sugar

3/4 cup less 2 tablespoons of flour

2 eggs

1 teaspoon vanilla

Preheat the oven to 400 degrees. Mix coconut, sugar and flour. Make a well in the mixture and add eggs and vanilla. Mix slowly to form a dough. Shape in the form of small mountains on lightly greased cookie sheet. Bake for 10 to 12 minutes. They should be crisp and golden on the outside and moist on the inside.

Victoria Sherer

Recipe:

Ranger Cookies

1 cup brown sugar

1 cup white sugar

1 stick butter or margarine

1/2 cup shortening

1 cup chocolate chips or raisins

1 teaspoon vanilla

2 cups flour

1 teaspoon salt

1 and 1/2 teaspoon baking powder

1 teaspoon baking soda

2 cups Rice Krispies

2 cups oats

2 eggs

1 cup coconut

1 cup pecans

Cream the butter and shortening with the sugars. Add eggs and vanilla, beat well.

Sift together dry ingredients by hand and add. Form dough into walnut-size balls. Bake at 325 degrees for 10 to 15 minutes. Makes 7 to 8 dozen.