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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) |
Mix together cinnamon, cloves and ginger and reserve.
Place dough on parchment paper-lined cookie sheet by spoonful. Place cookie sheet on rack in oven. After 1 minute, after cookie batter has melted down, pull sheet out and sprinkle a pinch of spice mixture on top of each cookie. Replace sheet in oven.
Bake a total of 12 to 14 minutes, until cookies begin to brown around the edges.
— An original recipe by Melissa Fountain of Hagerstown
Pumpkin Blossoms
1 cup butter, softened
1 cup canned pumpkin
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups flour
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 cup sugar, mixed with 1 teaspoon cinnamon
10-ounce bag pumpkin spice kisses
1/2 cup white chocolate chips, optional
Cream butter, pumpkin and sugars. Beat in eggs, one at a time, then stir in vanilla.
In separate bowl, combine flour, salt, baking soda and 1/2 teaspoon cinnamon. Stir dry mixture into pumpkin mixture until well blended. Refrigerate at least 2 hours.
Place dough on parchment paper-lined cookie sheet by spoonful. Place cookie sheet on rack in oven. After 1 minute, after cookie batter has melted down, pull sheet out and sprinkle a pinch of spice mixture on top of each cookie. Replace sheet in oven.
Bake a total of 12 to 14 minutes, until cookies begin to brown around the edges.
— An original recipe by Melissa Fountain of Hagerstown
Pumpkin Blossoms
1 cup butter, softened
1 cup canned pumpkin
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups flour
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 cup sugar, mixed with 1 teaspoon cinnamon
10-ounce bag pumpkin spice kisses
1/2 cup white chocolate chips, optional
Cream butter, pumpkin and sugars. Beat in eggs, one at a time, then stir in vanilla.
In separate bowl, combine flour, salt, baking soda and 1/2 teaspoon cinnamon. Stir dry mixture into pumpkin mixture until well blended. Refrigerate at least 2 hours.
