Here are the winning cookies for this year- made by Tyra, Glenda and Ramona.
Best Overall made by 1st time attendee Tyra Orton - beginners luck right?
Makes about 3 dz cookies
1 cup Sugar
1 cup Corn Syrup
1 jar (8 ounces) peanut butter - creamy or smooth
6 cups Corn Flakes
3 oz good quality chocolate
Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from the heat and stir in the whole jar of peanut butter. Mix well.
Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.
With a tablespoon or cookie scoop, scoop out and form into 12 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.
Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth. Drizzle the melted chocolate over the cookies.
When cooled eat these cookies with reckless abandon. Be careful though we would not want anyone to get hurt.
Most Beautiful -Glenda Bringhurst
Recipe to come
Best International Cookie - Ramona Pearson
English Almond Crescents
1 cup of butter, room temperature
2/3 cup sugar
1 teaspoon of vanilla extract
1 teaspoon of almond extract
2 1/2 cups of flour
1 cup of almond flour
1/4 cup of powdered sugar for sprinkling
1-Cream the butter and the sugar together until light and fluffy. Add the extracts and mix.
2-Add the flour and almond flour. Mix thoroughly.
3-Take generous tablespoons of the dough (it will be slightly crumbly) and roll into a small ball, about an inch in diameter and then shape into a crescent. Place on parchment paper and bake at 350 for 15 - 20 minutes or until a light golden brown.
4-Dust with powdered sugar.
For added decadence let the cookie cool and dip one end of them into some melted chocolate.