Cookie Contest Voting — help my cookies win the contest!
Click the above “Cookie Contest Voting” link and find the Facebook Fan Page link at the bottom,
then from there follow directions for voting.
Update: a friend let me know that she couldn’t locate the voting…maybe it isn’t set up yet???
Several months ago, I kept getting emails from a “virginiaplantation” that my posts were “liked.” Well, I’m not current with the world of social technology (just too much to keep up with and figure out at this point in my life but maybe someday), but I knew this had something to do with the social network. Eventually, curiosity led me to the virginiaplantation website, where I discovered a husband and wife team, Brett and Michelle, gearing up to open a bed and breakfast in West Virginia, Belle Grove Plantation. I found their endeavors interesting, so I began following their blog. Additionally, their proposed B&B isn’t too far from my mother-in-law’s place in WV, I think, so I’m hoping to one day see the fruits of their labor.
As they neared what they hoped to be an opening date, they announced a cookie contest, with the winner’s cookie to be slated as the B&B official cookie for the year, provided to guests each evening. Cute idea to have a contest, I thought. I knew I wanted to enter just for fun and to show support for their efforts. The original date of the contest was back in February, so nearly every weekend in January I was testing out variations of cookies, some of which are still living in my freezer, by the way. Most were duds, but I finally hit upon one I was happy with, which just included some minor additions to a recipe I had already posted and loved, the Macadamia Nut Butter Cookie. I added orange flavoring and some spices to jazz it up a bit.
I had the recipe typed and the pics uploaded, all ready to enter the contest, but then the contest was postponed. No biggie since I had my entry ready to go. However, the new deadline was right after we got home from our big trip, and I was consumed with trip preparations beforehand; hence, I nearly forgot to enter the contest! Luckily, I did remember.
But then promptly forgot about it as we enjoyed our exciting trip to South America. Lo and behold, I got an email announcement yesterday that my entry made it to the top 10 list! Woo hoo!! So excited!! From this point, the contest is open to the public for voting. Although it would be fun to win, I’m thrilled to have made it to the top ten. So, here is how the voting will work, and you can participate (copied from the email they sent):
We will announce the top ten cookies…on both the blog and Facebook page…On Facebook, we will create a special album with the top ten cookies…We will encourage our fans of the blog, Facebook page, Twitter, Pinterest, Tumbler and LinkedIn to go to our Facebook page and blog to review the cookie recipes.
To vote they will need to:
1. Like our Facebook Fan Page
2. Go to the album and Like their favorite cookie.
The voting will start on Saturday, April 13th at 12:00am and continue until Sunday, April 21st at 11:59pm.
So, if you would like to participate in the voting, just click the link here to get started: Cookie Contest Voting.
Or, if you want to make the cookies, here is the recipe:
Cranberry-Orange Macadamia Butter Cookies
Soft & chewy cookies with slightly crisp edges and a mouthful of buttery, nutty flavor balanced by the sweetness of cranberries and the freshness of orange flavoring.
- 5.6 ounces unbleached all-purpose flour (about 1 1/4 cups)
- 1/2 tsp. baking soda
- 1/4 tsp ginger
- 1/4 tsp. salt
- 1/8 tsp. ground nutmeg
- 2/3 cup macadamia nuts
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tsp. vanilla extract
- 1/4 + 1/8 tsp. orange extract (or 1 1/2 tsp. orange zest)
- 1 large egg
- 1/2 cup sweetened dried cranberries, chopped
- 1/4 cup granulated sugar, for coating cookies (can also add 1/2 tsp. cinnamon, too, for a slightly altered flavor)
- Preheat oven to 375 degrees F. Line cookie sheets with parchment paper or silicone mats.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, baking soda, ginger, salt, and nutmeg; set aside.
- Place macadamia nuts in a food processor; process until smooth, about 2 minutes, scraping sides of bowl once or twice (do not eliminate the scraping step; scraping and re-processing helps draw the oils from the nuts, which are needed to keep the cookies cohesive when mixing & baking).
- Combine macadamia butter, granulated sugar, brown sugar in a large bowl; beat with a mixer at medium speed until combined, about 1 minute.
- Mix vanilla, orange extract (or zest), and egg; lightly beat. Add to dough mixture and beat until mixed, about 1 minute.
- Add flour mixture to sugar mixture; beat at low speed until combined and dough begins to progress from looking like small crumbs to looking like several big chunks of crumbs (it’s okay if dough isn’t fully cohesive). Stir in chopped cranberries. Chill 10 minutes, covered. (I actually slowly add the cranberries into my stand mixer while it is mixing the dough.)
- Place approximately 1/4 cup of granulated sugar in a small bowl for dipping cookies into before baking. For large cookies, about 3 inches in diameter: Divide chilled dough into 15 equal portions, about 1 1/2 tbsp. for each cookie; roll each portion into a ball about 1 3/4 inches in diameter. Press each ball of dough between palms of hand to flatten it into a disc 1/4 inch thick. Lightly dip each disc into the sugar on both sides to coat it. Place cookies on prepared cookie sheets, about 2 inches apart. Bake for 11 minutes or until lightly golden. Fro small cookies, about 2 1/2 inches in diameter: divide dough into 30 equal portions, about 1 inch in diameter. Press flat between palms, place on cookie sheet about 2 inches apart, and bake for 9 minutes.
- Remove cookies from oven, cool for a couple of minutes, then transfer to wire rack to cool completely.
Yield: about 3 dozen cookies small cookies or 15 larger cookies
Notes: Baked cookies freeze well. I simply place them in an airtight container, then pop the container into the freezer.
SOURCE: slightly adapted from Cooking Light magazine, December 2009 issue