1986 Winner: Sirups Kager Blueribbon Recipe

(Danish Brown Spice Cookies)
 
      Yield: 60 Servings
 
      1 C Butter (or margarine )
           -Softened
      1 C Sugar
      1 C Dark corn syrup
      2 t  Cinnamon
      1 T cloves,Ground
    1/2 T Baking soda mixed with
      1 T water
      1 C Flour,Can Use 4 Cups

Preparation time: 45 minutes Chilling time: One hour Baking time: 8
to 10 minutes

1. Cream butter or margarine with sugar and corn syrup. Stir in
cinnamon, cloves and baking soda mixture. Add flour a little at a time,
mixing well after each addition until stiff dough forms. Cover dough
and refrigerate until firm.

2. Heat oven to 400 degrees. Roll dough to  1/8-inch thickness on
floured surface. Cut with cookie cutters into reindeer or desired
shapes. Or roll dough into logs about 1-inch in diameter and slice
crosswise into 1-inch-thick rounds.

3. Bake on ungreased cookie sheets until lightly browned, about 8 to 10
minutes.

1988 1st Place: Fay Kuhn's Thumbprints
 
      Yield: 24 Servings
 
    1/2 c  Butter
    1/4 c  Sugar
    1/2 t  Vanilla
      1    Egg,separated
      1 c  Flour
    1/4 t  Salt
  1 1/4 c  Finely nuts,Chopped
    1/4 c  Raspberry jam

Preparation time: 20 minutes Chilling time: 1 hour Baking time: 15
to 18 minutes

1. Beat together butter and sugar in a mixer bowl. Add vanilla and egg
yolk. Mix well.

2. Mix flour and salt, add to butter mixture and mix well. Cover;
refrigerate at least 1 hour.

3. Heat oven to 325 degrees. Shape dough into 1-inch balls. Beat egg
white lightly in a small bowl. Put nuts in another small bowl. Dip each
ball into egg white, then roll in nuts. Put balls 1 inch apart on
ungreased cookie sheet. Press thumb in the center of each to make an
indentation.

4. Bake until light golden, 15 to 18 minutes. Cool on wire racks. Fill
indentation with a small amount of raspberry jam.

Holiday Cookie Contest December 8, 1988