Send Me Your Cookie Recipes!
The Nov. 16 deadline is approaching for the Journal’s Holiday Cookie Contest.
If you haven’t entered yet, send in a recipe quick.
Here are all the details, and last year’‘s really delicious second-place recipe, for Raspberry Meltaways.
The contest is open to all amateur cooks, excluding Journal employees.
Entries should have either holiday flavors or decorations, or be part of a family holiday tradition. All must be made from scratch.
The deadline for entries is Nov. 16. Food Editor Michael Hastings will choose and notify finalists, who will be asked to prepare their cookies for a bake-off the next week.
The top three recipes will receive supermarket gift cards and be published in the Journal.
To enter, send a complete recipe, name, daytime phone number, mailing address and e-mail address if applicable. Also include any information about how the cookies fit into holiday traditions. One entry per person. Send entries to .(JavaScript must be enabled to view this email address) or to Holiday Cookie Contest, c/o Michael Hastings, Winston-Salem Journal, P.O. Box 3159, Winston-Salem, NC 27102.
Raspberry Meltaways
Second place by Judith Murphy. Murphy left the nuts out for the contest. She also cut these large for the contest, but often cuts them smaller. They actually are easier to eat when cut smaller.
Cookie:
1 cup butter, softened
1/2 cup granulated sugar
2 egg yolks
1 teaspoons vanilla extract
2 1/2 cups all-purpose flour
Filling and Topping:
4 egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups chopped walnuts, optional
1 1/4 cups raspberry jam, or a bit more to taste
Powdered sugar
1. Preheat the oven to 350 degrees. Grease a 15-by-10-inch jellyroll pan. In a large bowl, beat together butter, sugar, egg yolks and vanilla until light and fluffy. Add flour, beating until blended. Spread dough evenly in bottom of greased pan. Dough will be stiff. Bake 10 minutes or until just beginning to turn golden around the edges.
2. Meanwhile, in a medium bowl beat egg whites with electric mixer on high speed until stiff, gradually beating in granulated sugar and vanilla. Fold in walnuts, if using. Spread jam evenly over hot crust. Carefully top with egg-white mixture, spreading evenly. Bake 20 to 30 minutes or until set. While warm, sift powdered sugar over top. Cool completely and cut in pan into 21/2-inch squares or 1-by-11/2-inch rectangles.
Makes about 18 21/2-inch squares.
