Cookie Contest 2012

Click here to see photos from the 2012 Cookie Contest.


There was a typo in the winning recipe printed in the Dec. 21 issue of the Pioneer. The CORRECT recipe calls for 1/4 tsp. baking power, NOT 4 tsp. baking powder.  Here is the correct recipe.

Nonna’s Piccola Crostata
Tamara Aszklar, Master Baker, First Place

¾ stick butter (6 Tbsp)
3 Tbsp sugar
1 egg
½ tsp vanilla (Italian recommended)
4 tsp baking powder
1 c + 2 Tbsp flour
Grated lemon peel
Jam (plum, raspberry, etc.)

Mix the dough ingredients (excluding the jam) together until they just hold together. Press into a disk, cover and refrigerate for 30 minutes.

Meanwhile, prepare a mini muffin pan by lightly coating the cups with a little butter and dusting with flour to prevent sticking.

Preheat oven to 350°F.

Reserve about ¼ c of the dough for the lattice topping.

Pinch off small pieces of dough and roll or press into small circles (about 3” across) and press into the prepared pan.

Fill each dough cup with a small amount of jam.

Roll out the remaining dough and cut into thin strips.

Place two small strips on top of the jam, making an “x” pattern.

Lightly pinch in the sides of the circles to form a tiny edge overhanging the jam and to attach the small strips to the sides of dough.

Bake for 12 minutes, rotating the pan once during baking.