Tracy Schuhmacher|Democrat and Chronicle
Think your holiday cookie is the best in Rochester? It could win you bragging rights and spending money at the Rochester Public Market.
The annual holiday cookie contest at the market is held each December, and judging it has become asweet tradition for me, along with a few other Rochester-area food lovers.We have the privilege of oohing and aahingover the beautiful and delicious creations. Last yearthe cookies represented many different cultures, givingus a taste of the celebrations happening all over the area.
The grand prize is $60 in public market tokens, which are honored at most stands in the market. The runners up receive $50, $40 and $30 in tokens.
To enter, take a dozen cookies, along with the recipe, to the market office between 7 a.m. and 3 p.m. onDec.9, or between 9 a.m. and noon on Dec.10.Judging will commence at high noon on December 10.
The contest is one facet ofHolidays at the Market, aRochester tradition for more than 20 years.Holidays at the Market features dozens of holiday-focused vendors andfree carriage rides with Santa.The event runs from9 a.m. to 3 p.m. on Dec.10, as well as on Dec. 17.
For inspiration — or to try some of the best recipes in Rochester — here are some of the winners from the past two years:
Ginger Pecan Cookies
From Marjorie Norlund, grand prize winner of the 2016 Holidays at the Market Cookie Contest
½ cup butter
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla
1½ cups flour
½ teaspoon baking soda
¼ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg
½ cup finely chopped crystallized ginger
½ cup chopped pecans
Turbinado sugar, for rolling cookies
Beat butter and sugars on high for five minutes. Add eggs and vanilla and beat for four minutes.
Sift dry ingredients (flour through nutmeg) together, and stir into butter mixture. Stir in ginger and pecans. Chill dough for 4 to 24 hours.
Preheat oven to 375 degrees Fahrenheit. Roll 2-teaspoon balls of dough in Turbinado sugar and place 2 inches apart on a parchment-lined baking sheet. Bake for 11 to 13 minutes.
MORE: Ginger pecan cookies win 2016 Public Market cookie contest
DeRouen chocolate toffee dips
From Miya Powell, first prize winner of the 2016 Holidays at the Market Cookie Contest
For cookies:
¾ cup butter, softened
¾ cup white sugar
1 egg
1½ teaspoons vanilla
1¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup toffee bits
For topping:
12 ounces chocolate chips (Powell used milk chocolate but semi-sweet or dark chocolate also would work well)
2 tablespoons shortening
⅓ cup toffee bits
In a large bowl, beat butter and sugar until combined. Add egg and vanilla; mix until smooth. Mix in flour, baking powder and salt. Stir in toffee bits. Chill dough for 30 to 45 minutes.
Preheat oven to 350 degrees Fahrenheit. Line cookie sheet with parchment paper.
Shape dough into balls, than flatten with bottom of a glass dipped in sugar. Bake cookies 10 to 12 minutes, or until edges are golden. Cool.
Place chocolate chips and shortening into a microwave-safe bowl; heat and stir in 30-second intervals until smooth.
Dip each cookie halfway into the smooth chocolate and place on wax paper. Sprinkle with toffee bits. Let stand 1 hour or until chocolate is set.
Store in airtight container between wax paper.
Salted Caramel Chocolate Porter Cookies
From Megan Ladd, grand prize winner of the 2015 Holidays at the Market Cookie Contest. Salted Caramel Chocolate Porterwas in thePilot Batch Series of beers made at the brewery; this year's beers are Dark Chocolate Scotch Ale and Coffee Stout. These could be substituted but would make for a different flavor.
¾ cup unsalted butter, softened
1¼ cup brown sugar
1 large egg yolk
½ teaspoon vanilla extract
⅓ cup Genesee Brew House's Salted Caramel Chocolate Porter
¾ cup toffee chips
2¼ cups flour
1¼ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cornstarch
Preheat oven to 325. Mix butter and brown sugar. Add yolk and vanilla. Beat until light and fluffy. Add beer and toffee chips.
In a separate bowl combine the rest of the ingredients. Stir into the wet ingredients until mixed. Scoop into balls and put on parchment paper. Bake at 325 for 12 to 14 minutes. Cool before frosting.
Frosting:
½ cup unsalted butter
1 teaspoon vanilla extract
2½ cups confectioner's sugar
½ cup Genesee Brew House's Salted Caramel Chocolate Porter
Mini chocolate chips (for topping)
Cream butter until fluffy. Add vanilla extract. Gradually beat in confectioner's sugar and beat until fluffy. Add the beer; add more in 1 Tablespoon increments if needed. Beat until fluffy. Frost cookies and sprinkle with mini chocolate chips.
MORE: Beer cookie recipe is a winner
TRACYS@Gannett.com
