Cristen Runnells took 1st place in the cookie category of the “Creative Cookie & Dessert Contest” at the Iowa State Fair.
She’s showed Jannay Towne her award-winning Maple Lace Cookies, which are perfect for the holidays!
Karo Syrup “Creative Cookie & Dessert” Contest
Maple Lace Cookie with Gingerbread Whipped Cream
1/4 cup sugar
1/4 cup butter
1/4 cup Karo Light Corn Syrup
1/2 cup all-purpose flour
3/4 teaspoon pure maple extract
Gingerbread Whipped Cream:
1 cup whipping cream
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
3 tablespoons powdered sugar
For cookie, combine sugar, butter and Karo light corn syrup in a medium saucepan over medium heat until melted. Stir in flour, nuts and extract off the heat. Chill for 2 hours. Remove from refrigerator and roll into teaspoon sized balls. Bake in a 350 degrees oven for 6 minutes. Remove from oven and cool for 1 minute. Shape around a wooden spoon into an open cone shape. Let set for 30 minutes.
For whipped cream, whip cream and spices together until soft peaks form, add sugar slowly. Whip until stiff peaks form. Pipe into cone shaped Maple Lace Cookies. Serve immediately.