CookieContest

Children's Cookie Baking Contest

Questions can be directed to Kristi Layton: 740-625-5405

last update 10302011

2011 Winners

Kindergarten - 4th Grade:

5th - 8th Grade:

fist place:

second place:

third place:

fist place:

second place:

third place:

Hayley Long (Chocolate Oatmeal Cookies)

Jaelynn bernard

Haven Loudermilk

Joseph Baitz (Berry Bales)

Taylor Barker

Elizabeth Fitzpatrick

Rules

Bring one dozen cookies on a disposable plate along with the recipe for the cookie.

No mixes or frozen dough allowed.

There are three age groups:

kindergarten through fourth grade

fifth grade through eighth grade

ninth grade through twelfth grade

Each age category has three places:

first place: $25.00

first, second & third: ribbon

All participants receive a participant ribbon.

Cookie check-in time: 3:00pm Saturday of the Festival.

Check-in place: behind the Festival Stage

Judging: from 4:00pm to 5:00pm.

Winners: announced at 5:00pm.

The first three place cookies are auctioned at 5:00pm, before th Pie Auction, on the Festival Stage.

The proceeds go to the Festival.

Sponsors of the Cookie Contest are Kristie's Bakery and Pizza Burg.

Courtesy of The Village Photographer

9th - 12th Grade:

first place:

second place:

Shelby Wade (Mint Cookies)

Erin Nonnemacher

Courtesy of The Village Photographer

Shelby Wade's Mint Cookie recipe

1 C sugar

1/2 C packed brown sugar

3/4 C butter, softened

2 large eggs

1 t vanilla

2T water

3 C flour

1 t baking soda

1/2 t salt

20 Andes mints, chopped semifine

In large bowl, cream sugars and better. Add eggs, vanilla and water; beat well; Mix flour, baking soda and salt in small bowl; gradually add to the egg mixture. Fold in chopped Andes mints. Chill dough for 30 minutes. Bake at 375 for 7-9 minutes on parchment paper-lined cookie sheet. Cool on cookie rack.

Joseph Baitz's Berry Bales recipe

1 C butter, softened

2C sugar

2 eggs

1 t vanilla extract

1/2 t lemon extract

Dab of milk

3 3/4 C all-purpose flour

2 t baking powder

1 t salt

1 12 oz. jar seedless raspberry jam

1 C flaked coconut, lightly toasted

1/2 C finely chopped pecans, lightly toasted

Combine flour, baking powder and salt; set aside. Cream together butter and sugar. Add eggs and extracts; mix well; gradually add flour mixture and mix well. Add a dab of milk (2-4 t, if needed) to form dough into 2 balls. Cover and chill for 1 to 2 hours.

On a lightly floured surface, roll each dough half into a 12x19-inch rectangle. Combine jam, coconut and pecans; spread evenly over the rectangles. Carefully roll up, starting with the long end, into a tight jellyroll. Wrap in plastic wrap. Refrigerate overnight or freeze for 2 to 3 hours.

Preheat oven to 375. Cut into 1/4-inch slices; place on greased cookie sheets (or parchment paper). Bake 10 to 12 minutes or until lightly browned. Cool on wire racks. Yields 8 dozen.

Hayley Long's Chocolate Oatmeal Cookies recipe

1 1/4 C all-purpose flour

1 t soda

1 t baking powder

1/2 C (1 stick) butter or margarine, softened

1/5 C sugar

1/2 C brown sugar

1 egg, beaten

1 t vanilla

1 C rolled oats (quick or regular)

1 12ox bag semisweet chocolate chips

Preheat oven to 350. Combine flour, soda and baking powder together and set aside. Combine butter or margarine, sugar, brown sugar, egg and vanilla in mixing bowl and beat thoroughly. Add flour and mix well. Add oats and chocolate chips until mixed. Drop dough by teaspoonfuls on greased cookie sheet about 2 inches apart and bake 10 to 12 minutes.

Courtesy of The Village Photographer