1989 1st Place: Melt Aways Recipe

  
      Yield: 30 Servings
 
      1 c  Unsalted butter,Softened
    1/2 c  confectioners' sugar,Sifted
      1 t  Vanilla
  2 1/4 c  cake flour,Sifted
    1/4 t  Salt
    3/4 c  pecans,Chopped
           Confectioners' sugar

1. Heat oven to 450 degrees. Combine butter, confectioners' sugar and
vanilla in mixing bowl.

2. Sift flour and salt together and gradually stir into butter mixture.
Stir in chopped pecans.

3. Drop by heaping teaspoonsful onto an ungreased cookie sheet. Bake
until peaks are very light brown, about 7 minutes. Transfer to cooling
rack. While still warm (but not hot), use a sifter to sprinkle
generously with confectioners' sugar.

1989 2nd Place: Great-Grandma's Gingerbread Cookies
 
      Yield: 36 Servings
 
    1/2 C Vegetable shortening
      1 C Sugar
      3    Eggs
    1/2 C Cold water
      2 t  Baking soda
      1 C Sorghum (or molasses)
           All-purpose flour (5-6 cups)
      1 T cinnamon,Ground
    1/2 T cloves,Ground
      1 T Ginger
    1/2 T Salt

1. Cream shortening and sugar in mixing bowl, beat in eggs, one at a
time. Mix water and baking soda in small bowl until dissolved. Add
baking soda mixture and sorghum to butter mixture. Sift 5 1/2 cups of
the flour, the spices and salt together. Blend into dough. Divide dough
into 4 balls. Wrap in plastic wrap. Flatten and refrigerate overnight.

2. Heat oven to 350 degrees. Roll 1 portion of dough out at a time on
lightly floured surface. Cut into desired shapes. Bake on a greased
cookie sheet until puffed, 10 to 12 minutes. Do not overbake.

3. When cool, decorate with buttercream frosting and/or candies as
desired. Sorghum gives these cookies a special flavor, but molasses can
be used as a substitute.