Cool completely.įor frosting, in a mixing bowl combine butter, confectioner's sugar, cocoa, vanilla and enough milk to achieve spreading consistency. Cool slightly on wire rack, about 12 minutes. Bake at 350 degrees for 13 to 17 minutes or until golden brown. Spread into a greased 15-by-1-by-1-inch pan (use larger pan to make thinner bars). In another bowl, combine oats, flour, baking soda and salt. Add 1 cup peanut butter, egg and vanilla. In a mixing bowl, cream butter and sugars. More than 50 cookies were submitted to this year's contest, which The Star has hosted for nearly 20 years. "I now have one in memory of them, mostly so we can enjoy this recipe." Her recipe for Bacon Fat Gingersnaps "is a wink and a nod to all those jars of saved bacon drippings I remember my grandmother and mother having when I was a little girl," Hunter said. Julia Hunter of Greensburg made use of an ingredient that most bakers today wouldn't think to use in cookies. The colder and meaner the weather, the better this cookie seems to taste." Snow Day Bars, said Carmel resident Jeannie Nixon, "are what I consider a 'winter' cookie, meaning it is hefty and rich. Two more cookies - Snow Day Bars and Bacon Fat Gingersnaps - garnered honorable mentions and ranked among the top five finishers. "It shouts 'holiday,'" said pastry chef A. It's no surprise the soft gingerbread cookies have become a tradition. My family has made them for Christmas every year since." "In the heritage section was a recipe for 'gingies' that I made that first year with the help of my mom. "In 1964, my grandparents gave me, their 10-year-old granddaughter, a just-published Betty Crocker Cooky Book," said Deer, of Indianapolis. This year's third-place cookie, a classic gingerbread boy, is tradition among Elisa Deer's family.
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