Faraday's Cookie Contest Winning Recipes

Faraday's Cookie Contest Winning Recipes

Chewy Chai Meringue Cookies by Alison Campbell – Overall Winner

4 egg whites

1/2 cup sugar

1/4 teaspoon cream of tartar

Pinch of salt

3/4 cup powdered sugar

1 teaspoon cinnamon

1/2 teaspoon cloves

1 teaspoon ginger

2 teaspoon cornstarch

1 teaspoon white vinegar

1 cup white chocolate chips

3/4 cup chopped nuts, lightly toasted (macadamias were used in Alison's prize-winning entry, but pecans or cashews are also good)

Preheat oven to 300 degrees and line two baking sheets with parchment paper.

Sift together powdered sugar, cinnamon, cloves, ginger, and cornstarch and set aside.

In a double boiler, over simmering water, whisk together egg whites and sugar until mixture is warm and sugar has dissolved. Be careful not to overheat, as egg whites will cook and congeal!

Remove from heat, add cream of tartar and salt and beat with electric mixer until egg whites hold stiff peaks, about 3 minutes. Add vinegar and mix just until incorporated.

Gently fold in reserved powdered sugar mixture, white chocolate, and nuts.

Drop by large spoonfuls onto parchment-lined baking sheets and bake for 30 minutes.

Makes about 24 cookies which are crusty on the outside and chewy in the middle.


Chocolate Peanut Butter Surprise Balls by Talaya and Talaya Ann Frazier – People's Choice

1 1-pound box powdered sugar

2 cups Rice Krispies, measured, then ground

1 18-ounce jar creamy peanut butter

1 1/2-2 cups ground Butterfinger bars

1 tablespoon vanilla extract

1/2 cup butter, melted

Combine all ingredients and roll into balls.

Dip into chocolate of choice, then drizzle with white chocolate as an accent. (Talaya and Talaya Ann used Ghirardelli chocolate. They also make their own vanilla extract.)


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