Linda Russo wins Ross Library cookie contest
LOCK HAVEN — Linda Russo of Blanchard was the winner of the Ross Library’s holiday cookie contest, held on December 16 at the library. Linda’s “Pop’s Rainbow Cookies” were chosen as the best in the competition, which was judged by the available staff of the library.
Second place went to James Johnston with his Pumpkin Spice Cookies.
Linda’s winning recipe appears below.
POP’S RAINBOW COOKIES
Preheat oven to 350
Use 3 pans 12 ™ x 8 ™ x 1 ™
Prep pans by slightly greasing pans with Crisco, then line pans with waxed paper and coat waxed paper thoroughly with Crisco.
r 18 oz. almond filling (solo brand)
r 1 cup sugar
r 3 ¢ sticks butter (room temperature)
r 4 eggs (room temperature)
r 1 tsp almond extract
r 2 ¢ cups flour
r § tsp to 1 tsp red food coloring (same for green food coloring, more if you want more color)
r 10-12 oz seedless raspberry preserves – mix to spread out easier
r 14 oz bakers semi-sweet chocolate
r 1 tbs Crisco
Cream butter, sugar, and almond filling until light and fluffy. Add eggs one at a time, then almond extract. Beat well. Add flour about 1 cup at a time and beat well.
Divide mixture in 3 equal parts to 3 bowls. Add red color to one and green color to the second, leaving one plain. Pour into prepared pans (spread out evenly) and bake for approximately 15-20 minutes. Check under waxed paper to see if lightly browned and edges are lightly golden. (Put on middle rack of oven, not the bottom.)
Let cool and flip over one cake in a larger cookie pan, peel off waxed paper. To assemble cookies, spread ¢ the preserves over the first cake. Flip second plain cake over this, peel paper off. Spread with remaining preserves and flip over last cake on top, peel paper off. Put clean wax paper on top, then a large pan with a heavy book in it on top.
Let set overnight. Cut in long bars. Frost with melted chocolate that has been melted in a double boiler with 1 tbs. Crisco. Frost on all sides except the bottom. Let set for ¢ hour then cut across to make cookies approximately 3/8″ wide. Use a long, sharp knife rinsed constantly in hot water to cut through chocolate without baking it.