Children's Cookie Baking Contest
Web site designed & hosted by debra osborne (c) 2006 at Homestead (TM)
Questions can be directed to Kristi Layton: 740-625-5405
last update 11162017
2017 Winners
Kindergarten - 4th Grade:
5th - 7th Grade:
Savannah Tabor
Jocelyn Tabor
Caelin Blanton
Gabi Wingert

Rules
Bring one dozen cookies on a disposable plate along with the recipe for the cookie.
No mixes or frozen dough allowed.
There will be three age groups:
kindergarten - 4th grade
5th grade - 7th grade
8th grade - 12th grade
Each age category willreceive awards for three places:
first place: $25.00 and ribbon
second place: ribbon
third place: ribbon
Cookie check-in: 3:00pm to 3:30pm  Saturday, September 15 behind the main stage.
Judging will be from 4:00pm to 5:00pm, and winners will be announced at 5:00pm.
The first place cookies for each age category will be auctioned at 5:00pm before the pie auction on the Festival Stage. Proceeds will go to the Festival.

Sponsors of the Cookie Contest are Kristi's Bakery and Pizza Burg.
8th - 12th Grade:
Avery Glenn
Elli Brittenham
Carson Ross
Courtesy of The Village Photographer
Courtesy of The Village Photographer
Cookie Bakers for The Oldtime Farming Festival
The Oldtime Farming Festival is looking for kids who like to bake - cookies in particular.
Any kid from kindergarten through high school is welcome to enter the Cookie Contest.
1st place:
2nd place:
3rd place:
3rd place:
1st place:
2nd place:
3rd place:
1st place:
2nd place:
3rd place:
Courtesy of The Village Photographer
Haven Woodruff
Anna Brittenham
Ellen Banta
Lemon-Lime Shortbread Thumbprint Cookies
1 cup unsalted butter, room temp.
2/3 cup granulated sugar
1/2 tsp. vanilla bean paste (or pure vanilla extract)
Juice of 1/2 fresh lime
Zest of 1 small lime
Dash of salt
2 cups, plus 2 tablespoons unbleached all-purpose flour
1/2 to 2/3 cup lemon curd
Glaze:
1 cup confectioner's sugar
Juice of 1/2 fresh lime
Instructions:
1.  Combine the butter, granulated sugar, vanilla bean paste, salt, lime zest and the juice of 1/2 a lime in a large mixing bowl. Beat on medium speed until the mixture is creamy. Scrape down the sides of the large mixing bowl with a spatula and mix again. Reduce the speed to low and add the flour in 3 parts. Scrape the sides and blend another 30 seconds. Cover the mixing bowl and refrigerate the dough for one hour.
2.  Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Shape the dough into one-inch balls and place two inches apart on the prepared pan. Make an indention in the center of the ball with a small finger but don't flatten the ball. The edges of the dough may crack slightly. Push the dough back together to make smooth. Fill each ball with 3/4 tsp. of lemon curd.
3.  Bake for 15 minutes or until the edges are lightly brown. Remove from oven and allow the cookies to cool for a minute or two on the pan before transferring them to a cooling rack.
4.  For the glaze combine the powdered sugar and the juice whisk until smooth. Thicken or thin as desired to drizzle over the cookies. Allow the icing to set and refrigerate leftovers.
Chocolate Peanut Butter Cup Cookie
1 cup semi-sweet chocolate chips
2 squares (1 ounce each) unsweetened baking chocolate
1 cup sugar
1/2 Butter Flavor Crisco Stick or 1/2 cut Butter Flavor Crisco all vegetable shortening
2 eggs
1 teaspoon salt
1 teaspoon vanilla
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
3/4 cup finely chopped peanuts
36 miniature peanut butter cups
Drizzle:
1 cup peanut butter chips
1.  Heat oven to 350 degrees
2.  For cookies, combine chocolate chips and chocolate squares in a microwave safe bowl. Microwave at medium (50% power) 2 minutes; stir. Repeat until smooth (or melt on rangetop in small saucepan on very low heat). Cool slightly.
3.  Combine sugar and shortening in a large bowl. Beat at medium speed with electric mixer until blended and crumbly. Beat in eggs one at a time, then salt and vanilla. Reduce speed to low. Add chocolate slowly. Mix until well blended. Stir in flour and baking soda with spoon until well blended. Shape dough into 1 1/4 inch balls. Roll in nuts. Place 2 inches apart, on ungreased cookie sheet.
4.  Bake at 350 degrees for 8-10 minutes or until set. Immediately press peanut butter cup into the center of each cookie. Press sides of cookie up against a cup. Cool 2 minutes on cookie sheet before removing to cooling rack. Cool completely.
5.  For drizzle place peanut butter chips in heavy resealable sandwich bag. Seal. Microwave at medium (50% power) 1 minute. Knead bag. Repeat until smooth. Cut tiny tip off bottom corner of bag. Squeeze out and drizzle over cookies.

Courtesy of The Village Photographer
Courtesy of The Village Photographer
Double Butterscotch and Chocolate Chip Cookie
2 1/4 cup all purpose flour
1/2 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup softened butter
1 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup semisweet chocolate chips
1 cup butterscotch ships
1 cup caramel drizzle
Heat oven to 350 degrees. Blend flour, baking cocoa, baking soda and salt in a bowl. In another large bowl cream butter, brown sugar, and granulated sugar until smooth. Add vanilla and eggs. Blend in flour mixture. Add chips. Drop a teaspoon of dough onto a greased cookie sheet and bake for 8-10 minutes. Cool completely and drizzle the top with caramel sauce.
Courtesy of The Village Photographer