State Fair Cookie Recipes

Caramel-Filled Chocolate Cookies
Prepared by: Laura McReynolds and her nieces, Sarah and Katie

2 1/2 cups all-purpose flour
3/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1 cup granulated sugar
1 cup packed brown sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 eggs
1/2 cup chopped pecans
1 tablespoon granulated sugar
48 round chewy caramels in milk chocolate (from 12-oz bag), unwrapped
4 oz. vanilla-flavored candy coating (almond bark), if desired

In small bowl, stir together flour, cocoa and baking soda; set aside. In large bowl, beat 1 cup granulated sugar, the brown sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in vanilla and eggs. On low speed, beat in flour mixture until well blended.

• If necessary, cover with plastic wrap and refrigerate 30 minutes for easier handling.
• Heat oven to 375 degrees F.
• In small bowl, mix remaining 1/2 cup pecans and 1 tablespoon sugar. With floured hands, shape about 1 tablespoon dough around each caramel, covering completely. Press one side of each ball into pecan mixture. Place nut side up 2 inches apart on ungreased cookie sheets.
• Bake 7 to 10 minutes or until set and slightly cracked.  Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In 1-quart saucepan, melt candy coating over low heat, stirring constantly until smooth. Drizzle over cookies.

---

Frosted Cranberry Orange Drops
1st Place Winner - Kansas State Fair

Preparation time: 45 minutes
Baking time: 10 minutes
Cooling time: 15 minutes
Makes: 4 1/2 dozen cookies

Cookie Ingredients:
2 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup butter, softened
1/2 cup sour cream, no fat
1/4 cup honey
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 cup dried cranberries
2 teaspoons grated orange peel

Frosting Ingredients:
1 1/2 cups powdered sugar
2 teaspoons butter, softened
1 to 3 tablespoons orange juice

• Heat oven to 350 degrees F.  In large mixer bowl, combine all cookie ingredients except 1 cup flour, cranberries and orange peel.  Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes).  By hand, stir in remaining flour, cranberries and orange peel until well mixed.
• Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool completely.
• In medium bowl, stir together powdered sugar and butter. Stir in enough orange juice for desired spreading consistency. Frost cooled cookies.

Storage Directions: Store in airtight container up to 4 days or freeze up to 1 month.
Nutrition Facts (1 cookie): Calories 80; Protein 1 g; Carbohydrate 14 g; Fat 2 g; Cholesterol 15 mg; Sodium 55 mg

---

Frosted Banana Cookies
(4 dozen cookies)

Cookie Ingredients:
3/4 cup firmly packed brown sugar
3/4 cup butter, softened
2 medium (2/3 cup) ripe bananas, mashed
1 egg
2 teaspoons grated orange peel
1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Glaze Ingredients:
2 tablespoons butter
3 tablespoons firmly packed brown sugar
3 tablespoons whipping cream
1 cup powdered sugar
1/2 teaspoon vanilla
1/4 cup nuts if desired

• Heat oven to 350 degrees F. Combine 3/4 cup brown sugar and 3/4 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add bananas, egg, orange zest, and 1/2 teaspoon vanilla; continue beating until well mixed (1 to 2 minutes).
• Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed (1 to 2 minutes).
• Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned. Cool completely.
• Melt 2 tablespoons butter in 1 quart saucepan over medium heat. Add 3 tablespoons brown sugar and whipping cream. Continue cooking, stirring occasionally, until mixture comes to a boil (1 to 2 minutes). Remove from heat. Add powdered sugar and 1/2 teaspoon vanilla; beat until well mixed (1 to 2 minutes). Frost cooled cookies. Sprinkle with nuts, if desired.

---

"Butterfly" and "Ladybug" Sugar Cookies
(Makes about 5 dozen 2-inch cookies)

1 1/2 cups powdered sugar
1 cup margarine or butter, softened
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups all-purpose or whole wheat flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated or colored sugar

• Mix powdered sugar, margarine, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
• Heat oven to 375 degrees F. Divide dough into halves. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into shapes.
• Sprinkle with granulated or colored sugar.
• Place on lightly greased sheet. Bake until edges are light brown, 7 to 8 minutes.