TASTE
Delightful cookies win Pillsbury prize
| • | Dinner for one? |
Associated Press
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DALLAS — For $1 million, this is one smart cookie.
A Maryland grandmother's recipe for peanut-butter cookies won the $1 million grand prize last week in the 43rd Pillsbury Bake-Off.
Carolyn Gurtz, a 59-year-old homemaker from Gaithersburg, had finished first in the Sweet Treats category with her double-delight peanut-butter cookies, making her one of five contestants eligible for the grand prize.
"They're crunchy and sweet on the outside, creamy on the inside," she told The Dallas Morning News.
Gurtz, who has two grown sons, ages 33 and 30, thought she might have a winning creation when one of her sons kept coming back for more, telling her: "Mom, these are winners."
But the clincher was when her "mixed golden retriever" named Tucker could not get enough of them.
Gurtz said that her husband, a financial planner, already has ideas for the $1 million, which is disbursed in 20 annual payments of $50,000.
"But I had already promised some to my church," Gurtz said. "And, of course, I plan to give some to my grandson. He's only 1 1/2, but someday, he'll be going to college."
Gurtz had entered the biennial contest over the past 10 years but had never before been chosen as a finalist.
Along with the grand prize, she won the Jif Peanut Butter Award and an additional $5,000 for having the best recipe using at least 1/4 cup of Jif Peanut Butter.
DOUBLE-DELIGHT PEANUT BUTTER COOKIES
Preheat oven to 375û F.
In a small bowl, mix chopped peanuts, sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls.
On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with nonstick cooking spray; press into remaining peanut mixture.
Flatten each ball to 1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Makes 24 cookies.
