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Carla Cardello of McConnellsburg, Pa., is the winner of the The Herald-Mail's 20th Cookie Contest with her German Chocolate Cake Sandwich Cookies. She also won the 2012 Cupcake Contest, and used the prize money to put toward the purchase of a red stand mixer, which can be seen at left. (Courtesy of Carla Cardello / December 11, 2012) |
Zest of 1 orange
2 apples chopped very fine or shredded
2 tablespoons honey
Cookie:
1 tablespoon flour
1 pound 1.5 ounce pouch Betty Crocker Sugar Cookie dry mix
1/3 cup butter, softened
1 egg
Topping:
3/4 cup powdered sugar
1/2 cup Hershey Caramel Ice Cream Topping
2 tablespoons milk or vanilla coffee creamer
Heat oven to 375 degrees.
Put all filling ingredients in pan over medium heat and cook for 20 minutes or until thick. Chill in refrigerator until cold.
In medium bowl, stir flour into dry cookie mix. Add softened butter and egg until soft dough forms.
Roll dough on floured surface until 1/4-inch thick. Cut with 2-inch round cookie cutter. Put 1/2 teaspoon filling in middle of each cookie and fold dough to half. Seal edges with fingers.
Place 1 inch apart on ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely.
Mix together topping ingredients. Drizzle topping over cookies.
Store cookies in loosely covered container.
Makes 3 dozen cookies.
2 apples chopped very fine or shredded
2 tablespoons honey
Cookie:
1 tablespoon flour
1 pound 1.5 ounce pouch Betty Crocker Sugar Cookie dry mix
1/3 cup butter, softened
1 egg
Topping:
3/4 cup powdered sugar
1/2 cup Hershey Caramel Ice Cream Topping
2 tablespoons milk or vanilla coffee creamer
Heat oven to 375 degrees.
Put all filling ingredients in pan over medium heat and cook for 20 minutes or until thick. Chill in refrigerator until cold.
In medium bowl, stir flour into dry cookie mix. Add softened butter and egg until soft dough forms.
Roll dough on floured surface until 1/4-inch thick. Cut with 2-inch round cookie cutter. Put 1/2 teaspoon filling in middle of each cookie and fold dough to half. Seal edges with fingers.
Place 1 inch apart on ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely.
Mix together topping ingredients. Drizzle topping over cookies.
Store cookies in loosely covered container.
Makes 3 dozen cookies.
