The Ultimate Christmas Cookie

Who makes the ultimate christmas cookie in nakusp?

The Ultimate Christmas Cookie

The Arrow Lakes News office was the location for Nakusp’s Ultimate Cookie Contest on Thursday between 1 and 3 p.m. Staff held a Christmas open house and cookie bake off. Nakusp’s aspiring bakers were invited to enter one dozen cookies (along with the recipe) to vie for the title of Ultimate Cookie Champion. Four entries were received by the deadline on December 17.

Four dozen cookies were plated and set up next to ballot boxes awaiting tasters. A few people dropped by to visit and sample the sweet treats and mingle with Office Manager Chantelle Carter and Reporter Trisha Shanks.

The winning cookie was a white chocolate chip almond pecan cookie baked by Kyli Haugland of Fauquier who takes the title of Ultimate Christmas Cookie Champion. In addition to bragging rights, Kyli takes home a gift basket donated by Heather Maxfield of the Treasure Trove Kitchen and Gifts. The basket was created with the foodie in mind, featuring kitchen gadgets and is valued at $60.

Hot Chocolate Cookies

Cookies:

1 ¾ cups flour

¾ cup cocoa

½ tsp baking soda

½ tsp salt

½ cup butter

1 cup white sugar

1 egg

½ cup milk

1 tsp vanilla

15+ marshmallows

Preheat oven to 375 deg F. Cream butter and sugar. Mix in egg, milk and vanilla until combined. Slowly add flour, cocoa, baking soda and salt. Mix well. Batter will be sticky and wet. Drop onto cookie sheet and bake 8 to 10 mins, then press a marshmallow (homemade or store bought) into the centre of each cookie and bake another 2 mins. Let cool before icing.

Marshmallows:

3 packages of unflavored gelatin

1 cup ice water

1 ½ cups white sugar

1 cup light corn syrup

¼ tsp salt

1 tsp vanilla

¼ cup icing sugar

¼ cup cornstarch

nonstick spray

In a small saucepan combine ½ cup of water, sugar, corn syrup and salt. Cover and allow to cook over medium heat for 7-8 mins (or to 240 deg.F) Remove from heat. In a bowl whisk gelatin and remaining ½ cup water. Add saucepan mixture to this and mix on low speed until combined, then beat on high until mix becomes thick (12-15mins). Grease a pan and sprinkle with combined cornstarch and icing sugar. Pour mixture onto pan and spread out. Dust top with remaining icing sugar and cornstarch. Allow marshmallows to sit for at least 4 hours. Cut using a pizza cutter.

Frosting:

3 cups icing sugar

6Tbsp butter

¼ cup cocoa

¼ cup mild

¾ tsp vanilla

Melt butter and cocoa in a small saucepan on low-medium heat, stirring occasionally. Remove from heat and whisk in icing sugar, milk and vanilla. Spread on top of cookies.

Submitted by: Richelle Johnston

Lemon Pistachio Cookies

½ cup butter or margarine, softened

½ cup granulated sugar

½ cup powdered sugar

1 egg

½ cup vegetable oil

1 tsp grated lemon peel

2 ¼ cups all-purpose four

½ tsp baking soda

½ tsp cream of tartar

¼ tsp salt

3 Tbsp granulated sugar

Topping:

2 cups powdered sugar

3-4 Tbsp fresh lemon juice

¾ cup coarsely chopped pistachio nuts

Directions:

1. In a large bowl, beat butter, ½ cup granulated sugar and ½ cup powdered sugar with electric mixer on medium speed until light and fluffy. Beat in egg, oil and lemon peel until well blended. On low speed, beat in flour, baking soda, cream of tartar and salt until well blended. Cover wit plastic wrap and refrigerate for 2 hours.

2. Heat oven to 325 deg F. Shape dough into 1 inch balls. Place balls 2 inches apart on an un-greased cookie sheet. Dip bottom of small glass into 3 Tbsp sugar; press on cookies to make about 2 inches in diameter.

3. Bake 9 to 11 minutes, until edges begin to set and cookies are light golden brown. Cool 2 minutes on cookie sheet then 10 minutes o rack. Mix powdered sugar and lemon juice. Spread on cookies and sprinkle with pistachio nuts.

Submitted by Linda Hascarl

 

Peanut Butter Chocolate Chip Pecan Shortbread Cookies

Makes about 20 small cookies

1 stick or 1/2 cup unsalted butter room temp (important)

1/3 cup creamy peanut butter

1/2 tsp vanilla

1 1/4 cup all purpose flour

l/4 cup confectioners sugar

scant 1/2 tsp sea salt

3/4 cup milk chocolate chips

l/4 cup chopped pecans

set oven to 325

cream butter and peanut butter together with a mixer, beat in vanilla,

whisk in dry ingredients together, and add to butter mixture, mix until dough comes

together, stir in chocolate chips and nuts, tum out the dough onto a piece of waxed paper

and smooth out to a log shape, roll in waxed paper smooth the shape as you go, twist

ends securely and refrigerate for at least a couple of hours , then slice the log into slices with a sharp knife, not to thick and not to thin about 1/3 inch, if a slice crumbles a bit just smooth it back to round shape, bake on parchment paper lined pan, bake for 12-14

minutes, the cookies will not brown, they may look under done, do not over bake, one of the joys of shortbread is that they fall apart and melt in your mouth let cookies sit on pan for 5 minutes before transferring to a rack !

Submitted by Linda Haugland

White Chocolate Chip Almond Pecan Cookies

1 cup butter

1 cup brown sugar

1/2 cup white sugar

2 eggs

1 1/2 tsp vanilla

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 package white chocolate chips

1 cup coarsely chopped mixed almonds and pecans

mix all ingredients and drop on to ungreased cookie shee and bake at 375 for 8-12 mins I used 9 minutes

Submitted by Kyli Haugland

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