State Fair Cookie Competition

Way back when Erik and I were in Duluth, Emily and Grandma Ginger decided it would be fun to enter the Karo Kids Cookie State Fair Competition. (Grandma and Louise enter things each year, this is Emily's first year entering the fair) They found a great recipe and registered for the contest. We were all very excited about the prospect of entering a State Fair competition and maybe getting a ribbon and a cash prize. Her cookies are called Chocolate and Lace cookies.

They are kind-of a carmelly nutty mixture. Somewhat candy-like.

Emily is great at making them...that's the important thing.

The key to making these yummy cookies is to roll them around a wooden spoon before they cool too quickly. If you take too long..they crack.Unfortunately, Grandma Ginger was not able to be here today at the fair during the competition (she had to go out of town). We went over to her house earlier in the week to practice making the cookies.Last night was the real thing. Luckily, I think it was her best batch too. She was up late making the cookies...and I was up late photographing her making the cookies.

We had to get up early in the morning and get to the State Fair Grounds. This part (the actual getting to and parking part) stressed me out the most. We got there so easily..thank goodness. We only had one scare. When we got to the building where we turn in the cookies and recipe, we could not find the Karo label that had to accompany the entry. We almost didn't get to enter the competition!After a few heart attacks, we found the label about 20 feet away from the stand. Can we say miracle?
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.

We are already planning for next year's competition!
Here is this year's award winning recipe!

Chocolate and Lace Cookies

Cookie:

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.

Chocolate topping

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.