Since I have not posted anything new for a while due to some crazy circumstances, I thought it might be fun to share a few winning Topsfield Fair recipes from ’07 and ’08. This recipe is responsible for the first blue ribbon I ever won. The competition heats up again tomorrow and continues until the last day of the Fair, Columbus Day. If you are going the Fair be sure to stop in the Coolidge Building and see if Lily (my daugther) or I have added to our ribbon collection.
This recipe is easy and delicious so please try it next time you are looking for a treat!
TOASTED PECAN TOFFEE COOKIES
3 cups light brown sugar
1 cup butter flavored shortening
1 cup butter, softened
2 large eggs
3 cups all purpose flour
2 teaspoons baking soda
½ teaspoon salt
3 ½ cups old fashioned oats
1 cup pecan halves, toasted and broken in to quarters
2 cups crushed toffee candy bars, such as Skor or Heath
1 12 oz bag milk chocolate chips
Preheat oven to 350 degrees. Line 4 baking sheets with parchment paper or spray with nonstick cooking spray. Set aside.
In a mixing bowl, whisk together flour, baking soda and salt and set aside.
Cream butter, shortening and sugar in mixing bowl till light and fluffy. Add eggs and mix until combined, about 1 minute, pausing to scrape down sides of bowl as you mix. Add dry ingredients slowly to wet mixture to combine and mix well. Add oatmeal and mix again till combined.
With a spoon, add in chocolate bits, crushed candy bars and pecan pieces. Do not use mixer as it will crush them. Mix well till combined.
Using a medium sized ice cream scoop (about 2 tablespoon or 1 oz size) place cookies on prepared baking sheet, 12 to a sheet. Bake for 10-12 minutes-10 for more chewy cookies and 12 for a more crunchy cookie.
Allow to cool slightly on the pan and then move to a cooling rack to cool completely.
As I said, this is the recipe that won me the first prize/blue ribbon I ever received for cooking or baking……….and the rest is history! Stay tuned for more winning Topsfield Fair recipes!
Good Morning Gloucester 