2015 Cookie Bake
Competition was fierce amongst these Chicago friends. Intoxicating sweet smells and ingredients scattered everywhere, all while the smack-talk rattled throughout the kitchen. Keep up this awesome tradition; happiest holidays to each of you! Scroll to the bottom to get the recipe of the 2015 winning cookie.
Three Wisemen Treasures cookie recipe here
by: Jane Matthews
Makes 5 to 6 dozen
½ cup (1 stick) butter, room temperature
½ cup (1 stick) margarine, room temperature
1 cup packed brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons sweet curry powder
½ teaspoon ground cardamom
¾ cup chopped, toasted pecans
¾ cup chopped dates
1/3 cup chopped crystallized ginger
2 cups sifted powdered sugar
1/8 teaspoon ground cardamom
2 to 5 teaspoons milk (as needed for glaze consistency)
Finely chopped pecans and dates for decoration (2 to 3 tablespoons of each)
Preheat oven to 325 degrees.
In a large bowl, cream butter, margarine and sugars. Add eggs and vanilla and beat until mixed. Sift dry ingredients into a separate bowl and add to creamed mixture one-third at a time. Stir in pecans, ginger and dates.
Using a 1-inch scoop, drop dough 2 inches apart onto parchment-lined baking sheet. Bake in preheated oven 10 to 13 minutes, until golden. Cool on racks. When cool, mix together powdered sugar, cardamom and milk and drizzle glaze onto cookies. Top with chopped dates and pecans.