We got registered and waited excitedly. She WON third prize. Before you ask, Ben, there were way more than 3 kids that entered :). The ribbon is beautiful. She also wins $25.00 and a cute Karo Syrup apron. The cookies and the ribbon are on display down at the fair. The ribbon and prize money will be sent to her after the fair is over.
Here is this year's award winning recipe!
Chocolate and Lace Cookies
¼ C. light Karo syrup
4 Tbs. butter (½ stick)
6 Tbs. packed light brown sugar
3 Tbs. all-purpose flour
1 ½ tsp. heavy cream
½ tsp. vanilla extract
1/8 tsp. salt
½ c. sliced almonds, chopped very fine in a blender or food processor
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
Measure the vanilla, four, cream and salt. Have them ready to add later.
Bring butter, sugar, Karo syrup just to boil in a medium saucepan over medium heat, stirring frequently. Remove the pan from the heat and whisk in the vanilla, flour, cream, and salt until smooth. Stir in the nuts.
Drop teaspoons of batter onto the parchment-covered baking sheet, spaced about 4” apart. (I can bake only four at a time.)
Bake one sheet at a time, until the cookies spread thin, are no longer bubbling, and are golden brown, about 5-7 minutes. Rotate the baking sheet ½ through baking.
Let the cookies cool and firm up slightly, about 30 seconds. Flip the warm cookies upside down on a clean counter and roll each one around the handle of a wooden spoon. Hold in place until set, about 10 seconds. Then let cool completely on a wire rack.
1 Tbs. Light Karo syrup
3 ounces semi-sweet chocolate
2 Tbs. Butter
Melt the ingredients in a microwave-safe bowl (about 45 seconds). Stir until smooth. Drizzle the chocolate topping over the rolled cookies.