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Tue, Oct. 15

Cookie Contest winners and recipes: Fair Street Fry's

First Place: John Abbott, Arizona Gold NuggetsBring to a boil:1 cup butter1 cup brown sugar1 cup chopped pecansOpen 1 package of graham crackers (lay them out on an ungreased cookie sheet)Pour heated mixture over graham crackers.Bake them for 15 minutes in a 350˚ oven.Let cool, break apart & serve!It was the late 1800's when Don and Jean's covered wagon pulled into the Arizona Territory. There was gold to be had in the foot hills and creek beds near Prescott. They knew it and when Don found his first bit of shiny ore, Jean dug through her old flour tin and bread box, still lashed to the wagon and found just enough supplies to bake a special treat to celebrate. She called them her "Arizona Gold Nuggets" and sweet, like their new life in Arizona!Recipe handed down by the crusty old couple, Jean & Don, many, many years ago. Thanks guys!Second Place: Cathy Culbertson, Christmas Crescents1 cup softened butter (2 sticks)1/3 cup sugar2/3 cup finely chopped pecans1 2/3 cup flour1/4-teaspoon saltPowdered sugarSift flour and salt together and set aside.Cream butter and sugar together in a mixing bowl. When well blended add in flour and salt. Stir till all flour is blended, then stir in pecans.Wrap dough in plastic wrap and refrigerate 45 minutes.Cover cookie sheet with parchment paper. Shape dough into 1 1/2 inch crescent shapes on cookie sheet. Bake at 325° for 14 to 16 minutes or till edges are lightly golden.Remove cookies from cookie sheet to cool. Toss cookies in sifted powdered sugar to coat.This festive Christmas cookie recipe has been in my family for generations. A delicate buttery cookie friends, family and co-workers look forward to every holiday season.My mother who was born in 1916 would share stories of making these cookies during the Great Depression and WWII using the family ration coupons to purchase the simple ingredients. Inexpensive to make with few ingredients, it is a perfect cookie for the current economic times. You will be pleasantly surprised how few ingredients becomes such a delicious buttery rich treat.Third Place: Julie Sturdevant, Peanut Butter Bon BonsFirst Four Ingredients:1 can sweetened condensed milk 1 stick Margarine6 cups powdered sugar1/2 cup crunchy peanut butterCombine first four ingredients.Roll into one inch balls. Chill the balls in refrigerator or freezer for 30 mins.While balls are chilling, combine in double boiler:6 oz. semi sweet chocolate chips6 oz. milk chocolate chips1/4 stick of paraffin wax shreddedMelt over medium heatDrop balls one at a time into hot melted chocolate.Gently lift out with two forks and place on wax paper covered cookie sheet. Store in air tight container in refrigerator.This has been a family favorite since I was a child! All the kids get together and roll the peanut butter balls. Then one drops the ball into the chocolate and one scoops it out. It just wouldn't be Christmas at our house without peanut butter bon bons. Also we have been dropping these wonderful BonBons on friends doorsteps for over 30 years! I think they have come to expect them!
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