Friday, June 26, 2015

Blue Ribbon Cookies

This recipe is courtesy of Hammons Black Walnuts. It took 1st Place in the Ozark Empire Fair by Lisa Newman of Billings, MO.

makes: 45 cookies

½ cup butter, softened, no substitutes
1 cup granulated sugar
1 egg
1 teaspoon baking powder
1 teaspoon vanilla
¼ teaspoon salt
1-3/4 cups all purpose flour
½ cup flaked (shredded) coconut
⅓ cup seedless raspberry jam
¼ cup finely chopped Hammons Black Walnuts

Beat butter and sugar on medium to high for one minute. Beat in egg, baking powder, vanilla and salt. Beat in as much flour as you can with mixer, then stir in remaining flour. Wrap dough in plastic and refrigerate at least 2 hours until firm enough to roll. Stir together coconut, jam and black walnuts. Set aside. On floured wax paper, roll dough to a 12-inch square. To roll, gently lift the waxed paper to guide the roll. Spread with jam mixture. Roll into spiral; press seam to seal. Wrap in plastic wrap; refrigerate at least 4 hours so it's firm for slicing. Line cookie sheets with ungreased parchment paper or lightly greased foil, to prevent sticking. Slice cookies ¼ inch thick. Place slices on prepared cookie sheets. Bake at 375F for 8 - 10 minutes or until golden brown on edges. Cool on cookie sheet for 1 minute. Transfer to a wire rack to cool completely.