Carnelian Bay resident Elaine Schuyler was the winner of The Weekly’s 3rd Annual Christmas Cookie Contest. Schuyler won with her fluffy Ricotta Cookies with a delicate lemon flavor. The Ricotta Cookies ranked the highest in the judge’s scoring, which is based on appearance, texture and flavor.
“Absolutely love the taste and texture,” commented one judge.
“Fluffy with a lemon fresh taste. Melt in your mouth. Love it!” commented another.
“I was skeptical at first, ‘Isn’t ricotta a cheese?’ ” But, the moist texture and citrusy flavor won me over,” added another judge. Elaine received a $50 gift certificate to Bridgetender’s for her winning entry.
Second place was awarded to 8-year-old Sequoia Zoe Denton of Incline Village for The 12 Reindeers of Christmas cookies. Sequoia was assisted by 4-year-old “Reeve, the little brother elf.” Sequoia did such a good job on her entry that the judges decided to judge it alongside the other entries.
“These were the prettiest cookies we’ve ever received in the cookie contest,” noted one judge.
Third place went to Stephanie Maisenbach of Homewood for her Butter Cookies made with chia seeds. “My daughter says to add chia seeds to anything because they are good for you,” said Stephanie of her recipe. They each received a $25 gift certificate to Bridgetender’s.
Thank you to all of the delicious entries that we received this year. We look forward to enjoy more delights at the 4th Annual Christmas Cookie Contest in 2015.
Thank you to our judges: Alyssa Ganong, Katherine E. Hill, Mael Passanesi, Annmarie Snorsky and Jenn Sheridan.
Elaine Schuyler of Carnelian Bay
Ricotta Cookies
Yield: About 3½ dozen
Dough
2 ¼ cups all purpose flour
1 t baking powder
Pinch of kosher salt
1 cup sugar
1 stick butter
2 large eggs
8 oz. fresh ricotta, drained
½ t vanilla
Zest of 1 lemon
Glaze
Juice of the lemon
2 cups confectioners’ sugar
Preheat oven to 325 degrees. Sift together flour,
baking powder and salt into a bowl, and set aside.
Line two cookie sheets with parchment paper.
Cream the sugar and butter with a mixer for about
2 minutes or until fluffy. Add 1 egg at a time, mixing
well after each addition. Add the ricotta, vanilla and
lemon zest, and beat to combine. Add the flour mixture
and combine.
Drop the dough with tablespoons onto the cookie sheets.
Bake in oven for 20 minutes, rotating at 10 minutes. Remove
and let cool on wire racks. Reserve parchment paper. When cookies are completely
cool, make the glaze.
MAKING THE GLAZE
In a bowl, whisk together the confectioners’ sugar
and lemon juice to make a smooth glaze (you may
dye the glaze with food coloring to make holiday
colors of green and red.) Adjust the consistency
with a little water or confectioners’ sugar to make
a glaze thick enough to stick to the cookies when
dipped. Place wire racks on top of parchment paper
to catch drips from glaze. Dip each cookie in the glaze
and let dry on racks.
Sequoia Zoe Denton
The 12 Reindeers of Christmas
Dough
½ cup shortening
½ cup sugar
½ cup molasses
1 egg yolk
2 cups all purpose flour
½ t salt
1 tsp baking powder
½ t baking soda
1½ t cinnamon
1 t ground cloves
1 t ginger
½ t nutmeg
ICING
1 package powdered sugar
1 T milk
Mix all ingredients and then let sit overnight
in the refrigerator. The next day, roll out the dough
on a floured surface. Cut the cookies
with a cookie cutter.
Place 6 cookies on a cookie sheet leaving extra space, as they grow during baking. Bake at 350 degrees for 8 minutes. Remove and let cool.
Mix powdered sugar and milk
to desired consistency for icing.
Use food coloring, if desired.
Decorate the cookies with icing and other decorations based
on personal preferencee.
Stephanie Maisenbach of Homewood
Butter Cookies
3 sticks salted butter
1½ cup sugar
2 eggs
3 Cups unbleached flour
½ t vanilla
Dash of salt
1 T chia seeds
Mix the butter and sugar, then add eggs and vanilla and mix well. Add flour, salt and chia seeds to the mixture. Spoon ½ t balls onto the cookie sheet, and bake 10 minutes at 375 degrees.
