1990 3rd Place: Shortbread Sheep Recipe

  
      Yield: 16 Servings
 
      2 c  Unsalted butter,Softened
      1 c  Sugar
      4 c  Flour
    1/4 t  Salt

Preparation time: 25 minutes Cooking time: 20 to 25 minutes

1. Cream butter and sugar in large mixer bowl until light and fluffy.
Beat in flour and salt. Knead the dough briefly until smooth. If dough
is too sticky, add a bit more flour. (Dough can be refrigerated up to
several days; soften slightly before shaping cookies.)

2. Heat oven to 325 degrees. Have ungreased baking sheets ready.

3. Pat half of the dough out on lightly floured surface to 1/2 -inch
thickness. Use cookie cutters to cut out desired shapes. Place cookies
2 inches apart on baking sheets. Bake until light brown on edges, 20 to
25 minutes. Cool on wire racks.

1991 1st Place: Caramel Pecan Treasures
 
      Yield: 60 Servings
 
      1 c  Butter,softened
    3/4 c  light,Lightly Packed
           Brown sugar
      1 t  Vanilla
  1 3/4 c  All-purpose flour
    1/2 t  Baking powder
     12 oz Semisweet chocolate chips
      1 T  Vegetable shortening
     25    caramels,cut in, up to 30
           Half,rolled into balls
           Finely pecans,Chopped

Preparation time: 50 minutes Cooking time: 15 minutes

1. Heat oven to 325 degrees. Have ungreased baking sheets ready.

2. Cream butter, sugar and vanilla in large mixer bowl until well-mixed.
Stir in flour and baking powder. (If kitchen is warm, refrigerate
dough for a few minutes; dough should be firm enough to roll easily.)
Shape scant teaspoonsful of dough into balls about the size of a marble.
Place on baking sheet, leaving about 2 inches between cookies. Flatten
slightly.

3. Bake until golden, about 15 minutes. Transfer to wire racks to cool.

4. Melt chocolate chips with shortening in top of double boiler set
over simmering water. Remove from heat.

5. Flatten caramel halves so they are the same diameter as the cookie.
Put one caramel half on top of each cookie. (If necessary, use a dab of
chocolate as "glue" to help caramel adhere to cookie.) Using a small
metal spatula, spread melted chocolate thinly over top and sides of
caramel and cookie to cover. Press chopped pecans onto tops of cookies.
Let stand on a wire rack until chocolate firms (refrigerate if desired),
about 20 minutes. Put into individual paper wrappers. Store in a
cookie tin with a piece of wax paper between each layer.