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 10302018
2018 Winners
Kindergarten - 3rd Grade:
4th - 7th Grade:
Natalie Wingert
Ethan Kieffer
Jace Blanton

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 - 3rd grade
4th 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 21 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:
Morgan Gaboric
Elli Brittenham
Skylar Hill
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:

1st place:
2nd place:
3rd place:
1st place:
2nd place:
3rd place:
Emily Taylor
Diksha Thompson
Megan Davis
Chocolate Chip Cookie (Natalie Wingert)
1 cup butter softned
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
3 cups flour
1 cup chopped walnuts
Preheat oven to 350 degrees.
Cream butter and sugar. Add eggs. Stir in vanilla. Dissolve baking soda in wate., Add to batter with salt. Stir in flour, chips and wlanuts. Drop by spoonful and bake for 10 minutes.
Raspberry Almond Shortbread Thumbprint Cookies (Morgan Gaboric)
1 cup softened butter
2/3 cup sugar
1/2 tsp almond extract
2 cup flour
1/2 cup raspberry jam
1 cup powdered sugar
Beat butter, sugar, 1/2 tsp almond extract until creamy. Add flour. Cover and refrigerate 1 hour. Heat oven 350 degrees. Shape dough into one inch balls and place on cookie sheet. Make an indentation with thumb and add 1/4 tsp jam into the center. Bake 14 minutes and cool.
2-3 tsp water
1 1/2 tsp almond extract
1 cup powdered sugar
Mix water, almond extract and powdered sugar and drizzle over the thumbprints.

Ruby Trojan Cookies (Emily Taylor)
1/2 cup butter
1/3 cup granulated sugar
1 egg yolk (save the egg white)
1/2 tsp vanilla
1 1/2 cup flour
1/2 tsp salt
Mix all the ingredients together. Roll dough out to about 1/8 inch thick. Cut dough with a heart shape cookie cutter. Half of the cookies cut the center out.
Use the egg white and brush on the cookies.
optional chopped pecans
1/4 cup sugar
1 cup raspberry jam
Sprinkle the pecans and sugar on the cookies. Bake at 375 degrees for 10 minutes. Cool, place the whole heart on the bottom and add the jam and place the heart with the center out on top. The jam should show up in the center of the heart.
The Oldtime Farming Festival