Red velvet cookie takes home the gold
The winner of the first Blaine area holiday cookie baking contest is Virginia Wampler of Blaine.
Virginia’s cookie, “Divine (Red) Velvet,” was recognized as the best entry by seven judges at the Seaside Bakery Cafe. There were 13 cookie recipes submitted this year.
Judge Cathy Taggett, of Blaine, said the cookie was delicious but it was the peanut butter and cream cheese filling that sent it “over the top.”
“That cookie made it on the top three of all the judges,” she said. “Although there were many other favorites.”
Cookies made from Wampler’s recipe will be sold at the Seaside Bakery Cafe in Blaine as the official holiday “Cookie of the Year.”
A portion of the proceeds will go to he food bank.
Virginia has been a very busy cookie baker this year. To date, she has baked six-dozen of each, of 30 different kinds of cookies this holiday season.
Her winning recipe was handed down from her grandmother who first baked the “Divine (Red) Velvet” cookie in 1925.
The cookies from this year’s entries will become recipes in the new Blaine area holiday cookie cookbook, which should be available within the next several years. The proceeds from the sale of the book will also go to the food bank.
A gift of chocolates from the Blaine Chamber of Commerce will be going to Virginia.
The award for second place went to Jen Ritchie’s “Sunflower Seed” cookies.
The award for third place went to the Roger Ellingson Law Office for Ellingson’s “Cranberry Cops” cookie.
Divine (Red) Velvet
By Virginia Wampler
2 cups sifted all purpose flour
2 T cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c. + 6 T real butter, softened
1 cup dark brown sugar,
1 large egg
2 tsp vanilla (pure extract)
1 1/2 T red food coloring
1/2 cup buttermilk
Oven 370 to 375 degrees. Line baking sheets with parchment paper.
In a medium bowl combine flour, cocoa powder, baking soda and salt.
In mixing bowl beat together butter, brown sugar on medium speed scrape down.
Mix until light and fluffy, add egg and vanilla beat until combined. Reduce speed add flour mixture and buttermilk, combine well. Beat in food coloring.
Spoon one inch rounds onto baking sheet. Spacing one inch apart. Bake one sheet at a time 10 – 12 minutes.
Transfer to wax paper on wire racks. Cool completely.
Mix four ounces cream cheese, 1 stick butter, 3/4 cup peanut butter and powdered sugar until thick.
Spread one teaspoon between two cookies. Roll edges in chopped walnuts or heath bar chips.