1995 1st Place: Swedish Spice Cookies Recipe

  
      Yield: 60 Servings
 
  2 1/4 c  All-purpose flour,sifted
           -before
      2 t  Baking soda
      1 t  cloves,Ground
      1 t  ginger,Ground
      1 t  cinnamon,Ground
      1 t  salt,Ground
    3/4 c  Unsalted butter,softened
  1 1/2 c  Sugar
      1    Egg
    1/4 c  Molasses

1. Heat oven to 375 degrees. Have ungreased baking sheet(s) ready.
Sift together the flour, baking soda, spices and salt; set aside.

2. Beat the butter and 1 cup of the granulated sugar in large bowl of
an electric mixer on high speed until light, 1 minute. Add the egg and
molasses; mix well. Stop the mixer and add the flour mixture. Mix just
until combined.

3. Using about 1 1/2 teaspoons dough for each, roll dough into balls.
Roll in the remaining 1/2 cup granulated sugar so they are fully coated.
Arrange on baking sheet, spacing them 2 inches apart. If you prefer a
thin, crisp cookie, they may be flattened with a glass that has been
dipped in sugar.

4. Bake until set, 9 to 10 minutes. Transfer to a wire rack and let
cool.

       1995 2nd Place: Brown Butter Maple Spritz
 
      Yield: 30 Servings
 
  1 1/4 C butter,Unsalted
      1 C Confectioners' sugar
      2 t  Pure vanilla extract
  1 1/4 t  Salt
      1    Egg
      2    Egg yolks
  2 1/4 C Unsifted all-purpose flour
    1/2 C Pure maple syrup
           Milk (or whipping cream,)
           - if necessary

1. To brown the butter, melt butter in a small, heavy saucepan over
low heat. When fully melted, increase heat to medium and cook, stirring
constantly, until the butter turns a medium brown and smells nutty.
Measure out 1 cup to use for cookies and reserve the rest for the
filling. Refrigerate until firm but not solid, about 30 minutes.

2. For cookies, heat oven to 325 degrees. Have ready a cookie press and
ungreased baking sheet(s).

3. Beat the 1 cup brown butter,  1/2 cup of the confectioners' sugar,
vanilla and salt in large bowl of electric mixer until creamy. Add egg
and egg yolks and mix to combine. Stop mixer and add flour; mix on low
speed just until flour disappears.

4. Transfer dough to a cookie press and press onto baking sheet in
desired shapes, spacing them 1 1/2 inches apart. Bake until set, 16 to
18 minutes. Transfer to a wire rack to cool.

5. For filling, cook maple syrup in a heavy 2-quart saucepan over high
heat for 5 minutes. Cool to lukewarm then stir in remaining 1/2 cup
confectioners' sugar. Beat the reserved brown butter in a food
processor or a small bowl of electric mixer until light. Add the syrup
mixture and beat until smooth. If  mixture is too thick, add a small
amount of milk or cream until it is  spreadable.

6. Assemble cookies by spreading about  1/2 teaspoon filling on the
flat side of half the cookies. Sandwich with another cookie.