Now that my County Fair cookie medley is in the judges’ hands, here are the recipes for my “Cabin Cookies.” Enjoy!
CABIN COOKIES
First Row (left to right)
1) Girl Scout Thin Mint Brownies
2) Madeleine Shells – page 65 of my cookie cookbook, “Today is a Great Day for a Cookie”
3) S’mores Brownie – page 54 of “Today is a Great Day for a Cookie” (although never recommended for placement within a cookie jar, because the marshmallow cream never fully sets)
Second Row
4) Worm Cookie
5) Sparkler Cookie – recipe below
6) “Sand” bakkels, plus some powdered sugar, milk, and food coloring for the filling
Second and a Half Row
7) Nutmeg Log – recipe below
Third Row
8) Morning Coffee Biscotti – page 68 of “Today is a Great Day for a Cookie” (my only recommendation is to increase the amount of flour to 4 1/2 – 5 cups, which will make the dough much easier to handle)
9) Fruity “Pebbles on the Beach” Cookie – page 53 of “Today is a Great Day for a Cookie”
Shown Individually (I accidently gave them all away, prior to the group picture)
10) Not a Meringue Cloud in the Sky Cookie
12) Boys of Summer Baseball Cookie
and before the final recipes… for your viewing enjoyment… here’s a five photo tribute to the “Cabin Cookies” jar…
Cabin Cookies
The Loon
The Fish
The Campfire
The Lakes
Now for the remaining recipes “as found below”…
SPARKLER COOKIES
“These melt-in-your-mouth butter cookies just say ‘Summer.'”
1 cup Butter
1 cup Sugar
1 Egg
3/4 teaspoon Vanilla Extract
2 1/2 cups Flour
Red Colored Sugar
Blue Colored Sugar
Cream butter and sugar.
Mix in egg and vanilla extract.
Mix in flour.
Take half of the dough and shape it into a 8 inch square on a plastic wrap covered surface.
Sprinkle lines of colored sugar over the entire square of dough, alternating between red and blue sugar.
Using the plastic wrap, “roll” the dough into a cylinder shape. Use the plastic wrap to cover the dough.
Repeat for the other half of dough.
Refrigerate the dough for 2 hours.
Preheat oven to 375 degrees.
Cut dough into 1/4 inch wide slices.
Place on parchment paper lined baking sheets.
Bake for 8 minutes or until the edges begin to brown.
Makes about 36 cookies.
Revised Source: “Sparkler Cookies” recipe in Relish Magazine and at relish.com.
NUTMEG LOGS
“Although I like this cookie and it’s taste, I would recommend making brown frosting, instead of the original red, in order to give the cookies more a ‘log-like’ appearance.”
Cookie Ingredients
1 cup Butter
3/4 cup Sugar
2 teaspoons Vanilla Extract
1 Egg
2 teaspoons Rum Extract
2 cups Flour
1 teaspoon Nutmeg
Frosting Ingredients
3 Tablespoons Butter
2 1/2 cups Powdered Sugar
1/2 teaspoon Vanilla Extract
2 Tablespoons Milk
1 teaspoon Rum Extract
Brown Food Coloring
Chocolate Sprinkles
Preheat oven to 350 degrees.
Cream butter and sugar.
Mix in the vanilla, egg, and rum extract.
Mix in the flour and nutmeg.
Roll dough into 3 inch long and 1/2 inch wide “logs.”
Place on parchment paper lined baking sheets.
Bake for 12 minutes.
Let cool completely, prior to frosting.
For frosting, cream together butter and powdered sugar.
Mix in vanilla, milk, rum extract, and food coloring.
Spread frosting onto cooled cookies and top with chocolate sprinkles.
Makes about 24 cookie logs.
Revised Source: “Nutmeg Cookie Logs” recipe on allrecipes.com.