Annemarie Hornung of Lamdrum, S.C., took first place in the Delaware State Fair Culinary Department’s Bar Cookie Competition, sponsored by Forney’s Too. Second place was awarded to Nicole Polisano of Felton and third place to Jody Vasey of Lincoln. Forney’s Too owner Gary Knox judged the competition.


Annemarie Hornung of Lamdrum, S.C., took first place in the Delaware State Fair Culinary Department’s Bar Cookie Competition, sponsored by Forney’s Too. Second place was awarded to Nicole Polisano of Felton and third place to Jody Vasey of Lincoln. Forney’s Too owner Gary Knox judged the competition.

The following are the winning recipes:

First place: Annemarie Hornung of Lamdrum S.C.

Swiss Flag Cookies

Ingredients

1 1/2 cup butter, room temperature

1 cup granulated sugar

2 egg yolks

4 cup all-purpose flour

1 teaspoon salt

1 pint strawberry jam

Direction

Preheat oven to 350 degrees. Grease and flour a 10-x15-inch jellyroll pan and set aside. Cream butter, sugar and egg yolks. Add flour and salt; blend well.

Pat 3/4 of the dough onto the bottom of the prepared pan. Spread jam evenly on top. Roll out remaining  one-fourth of the dough into 1/2-inch wide strips and arrange lattice style on top of the jam. Cool. Cut between the lattice strips so bars resemble the cross of the Swiss flag.

 

Second place: Nicole Polisano of Felton

Ingredients

1 1/2 cup confectioners sugar

8 ounces almond paste

1 cup shortening (butter flavored Crisco works best)

6 eggs

1 1/2 teaspoon orange extract

1 teaspoon vanilla extract

1 1/2 cup all-purpose flour

8 ounces apricot OR raspberry preserves

6 ounces semi-sweet chocolate

Directions

Preheat oven to 375 degrees. Spray the bottom and sides of a 10 3/4- x 7 1/2-inch rectangular baking pan with cooking spray. In a large bowl mix almond paste and sugar until well-blended. Mix in shortening, blending well. Beat in eggs, one at a time, beating well after each addition. Stir in orange and vanilla extracts.

Gradually add flour to mixture until well blended. Divide batter into three equal portions and place in three smaller bowls. Tint one batter green with a few drops of the green food coloring. Tint the second batter red with a few drops of red food coloring. Leave the last batter plain.

Spread plain batter evenly in pan and bake for 8 to 10 minutes or until sides just begin to brown. Remove from oven and let cool slightly. Gently invert pan onto a wire rack and remove layer from pan. Re-spray pan and repeat procedure with green batter then repeat same procedure with red batter.

When all of the layers have been baked and cooled, place the green layer on a cookie sheet and spread with a thin layer of preserves. Top with the plain layer and spread with more preserves. Finally top with the red layer. Now you need to weight the layers down so that they will stick together well.

Cover top layer with wax paper and take the pan you baked the layers in and place it on top of the assembled layers. Fill the pan with some heavy objects – the heavier the better – and let layers rest several hours, preferably the longer the better but not less than 2 hours.

After letting the layers rest, melt the chocolate in a microwave safe bowl on high for 30 seconds. Stir and microwave in 15-second increments just until chocolate is smooth and fully melted when stirred. Spread half of the chocolate evenly over the top layer. Refrigerate for a half hour or so until the chocolate hardens completely.

Once the chocolate is hard, remove from refrigerator. Invert layers so that green layer is now face up and spread remaining melted chocolate over this layer. Refrigerate again until chocolate hardens. Remove from refrigerator and trim all four sides as close to the edge as you can to even out layers to make a perfect rectangle.

Store bar in an airtight container in the refrigerator. Remove and slice individual cookies 30 minutes before serving. Make 4 cuts x 12 cuts. Makes about 48 cookies. For easier slicing us a knife dipped in hot water.

 

Third place: Jody Vasey of Lincoln

Truffle Deluxe

Ingredients

Crust:

2 cups all-purpose flour

1/2 cup granulated sugar

1/4 teaspoon salt

1 cup unsalted butter, cut into chunks

Silky Chocolate Truffle Layer:

1 cup light corn syrup

1 1/4 cup semi-sweet chocolate chips

1 cup granulated sugar

4 large eggs

2 teaspoon pure vanilla extract

Pecan-Oatmeal-Caramel Layer:

3/4 cup unsalted butter, melted

3/4 cup firmly packed brown sugar

1/4 cup light corn syrup

Pinch of salt

1 cup quick oats

1/2 cup pecans, finely chopped

Finishing touches:

Dark or white chocolate (or both!), melted

Directions

Preheat oven to 350 degrees. Grease a 9-x13-inch pan and line it with parchment paper. Place this pan on a baking sheet that is also lined with parchment paper.

For the crust: In a medium bowl combine the flour, sugar and salt. Add the butter. Crumble the mixture together with fingertips to create a mixture of coarse crumbs that barely stick together. Press firmly onto bottom of the prepared pan. Bake for 20 minutes or until lightly browned.

Prepare Silky Chocolate Layer: Meanwhile in a large glass bowl, microwave corn syrup and chocolate chips until chocolate is almost melted – about 2 minutes, stirring often. Cool to room temperature then stir in sugar, eggs and vanilla; mix well. Pour over hot crust; spread to evenly cover crust. Return to oven and bake for 27 minutes.

For the Pecan-Oatmeal-Caramel Layer: In a mixer bowl, mix butter, brown sugar, corn syrup and salt. Stir in oats and pecans. Once the bars have baked, remove from the oven and cool for 10 minutes. Then carefully drop Pecan-Oatmeal-Caramel Layers batter by tablespoonfuls onto the baked bars and spread onto the baked bars.

Return to oven and bake for 25 minutes more. Let stand for 30 minutes and then refrigerate for 3 or 4 hours or overnight before cutting.

For The Finishing Touch: Drizzle on dark or white chocolate.

 

Honorable mention: Darla Koff of Frederica

Chocolate Rugelach Fingers

Ingredients

Dough:

3/4 cup cold butter, cut into cubes

1 (8-ounce) brick cream cheese, room temperature

2 cup all-purpose flour

1/2 teaspoon salt

Filling:

6 ounces finely chopped semi-sweet chocolate

1 cup walnuts, toasted, chopped and cooled

1/2 cup granulated sugar

1 tablespoon ground cinnamon

Finely grated zest of 1 orange

3 tablespoon light corn syrup

3 tablespoon butter, melted

Egg Wash:

1 large egg yolk

1 tablespoon water

3 tablespoon granulated sugar

Directions

Preheat oven to 350 degrees.

Dough: Place butter and cream cheese in a large bowl. Mix on low speed for 1 minute, butter will still be chunky. Add flour and salt and mix until crumbly – about 30 seconds. Divide dough into 2 parts. Form each part into rectangles and wrap with plastic wrap. Chill for 5 hours or overnight.

Filling: Place all Filling ingredients into a large bowl. Stir to combine. Roll out one rectangle of the chilled dough to fit the bottom of the 9x13-inch pan. Spread filling mixture evenly over dough. Roll remaining dough into a 9x13-inch rectangle. Place on top of Filling. Beat egg yolk with water in a small bowl. Brush top of dough with egg wash. Sprinkle with sugar.

Bake for 35 minutes or until golden. Rotate pan after 20 minutes. Cool completely. Cut into 2 1/2-x-1-inch rectangles.