Congratulations to the three winners below, your cookies looked amazing! A special thank you to everyone who participated, you all put in so much hard work and there were so many entries we couldn’t pick just one. One winner even submitted two cookie recipes! We hope the winners enjoy their signed copy of The Seasoned Life and baking goodies from Williams Sonoma. Take a look at the winning cookies below and stay tuned for more fun contests in 2017!
Stamped Rosemary Lemon Shortbread Cookies by Karlee Flores!
3 sticks of unsalted butter (1 1/2 cups)
1 cup powdered sugar, sifted
1 teaspoon salt
Zest of one lemon
1 tablespoon fresh rosemary, chopped fine
3 cups all-purpose flour
Combine the butter and sugar and mix until well-blended. Add salt, rosemary, zest and then flour. Mix until combined.
Scoop out about 1 tablespoons of dough and roll into a ball. Dip the stamp in flour and press down until about 1/4 – 1/3 inch thick. Place on a parchment-lined (or use a silicone baking mat liner) cookie sheet.
Chill in fridge for 30 minutes.
Pre-heat the oven to 350 degrees and bake for 8-10 minutes.
Red Velvet Peppermint Crinkles by Leticia Ekube and Family!
1 Box Duncan Hines Red Velvet Cake
6 TBSP softened butter
1 tsp peppermint extract
1/2 cup crushed candy canes
1 cup powdered sugar
1 tsp corn starch
Mix first 5 ingredients in a mixing bowl
Mix last two ingredients in a separate bowl
Roll table-spoon sized balls with the red velvet and then roll them around in the powdered sugar mix
Line them up 12 on a parchment paper lined baking sheet
Bake at 375 for 9 minutes
Cool and enjoy!
Giant Double Chocolate Chip Cookies by Leticia Ekube and Family
1 cup butter
1 cup light brown sugar
1 cup granulated sugar
2 tsp vanilla
2 1/4 cup all-purpose flour
1/2 cup baking cocoa powder
1 tsp baking soda
1/2 tsp salt
1 bag semi-sweet chocolate chips
Beat with an electric mixer the butter and sugars until creamy
mix in the eggs, then vanilla
In a separate bowl whisk together the remaining dry ingredients minus the chocolate chips
Slowly add the dry to the wet ingredients half at a time
then stir in the chocolate chips
use a third cup scoop to make equal size balls and line them up about 8 cookies per baking sheet
Bake at 375 for 11-13 minutes
let cool and enjoy!
And our final winner………………
Rolled Sugar Cookies by Christina Garcia!
1 1/2 cups butter, softened
2 cups white sugar
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight) I did it over night and you can store the dough in the fridge for 3-5 days or up to 6 months in the freezer.
Pre-heat oven to 400 degrees F. Roll out dough on floured surface. ( I use powdered sugar, it gives it a nice flavor) 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely
1/4 cup warm water
1 tablespoon light corn syrup
1/4 teaspoon almond extract
3 cups confectioners’ sugar, or more as needed
Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners’ sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low-speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.
Winners will be notified by email! Thank you so much to everyone who participated. Happy holidays!