Mom’s Cranberry Cookies win annual contest

DAMIAN MULINIX/ All these holiday cookie contest entries were every bit as delicious as they look. The frosted cranberry cookies were judges' top choice.

LONG BEACH — On Dec. 10, judging took place for the Chinook Observer cookie contest. There were numerous submissions and the judges had a tough time making a decision.

First place, and winner of a one-year subscription to the Observer, went to Nina Long of Long Beach for her Mom’s Cranberry Cookies. Second place, and winner of a six-month subscription to the Observer, went to Terry Lockhart of Long Beach for her Ricciarelli Cookies. Third place, and winner of a three-month subscription to the Observer, went to Mary Hollis for her Chewy Coconut Macaroons. Honorable mention went to Mary Loghry for her Double Chocolate Cookies.

Thanks to everyone who participated.


Mom’s Cranberry Cookies, baked by Nina Long of Long Beach


1 cup sugar

1/2 cup brown sugar

1 cup butter

1 tsp grated orange peel

2 tbsp orange juice

1 egg

2 1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

2 cups cranberries

1/2 chopped nuts


1. Preheat oven to 375 F.

2. Beat together sugar, brown sugar, butter, orange peel, juice and egg.

3. In a separate bowl combine flour, soda and salt. Add dry mixture to wet and mix well.

4. Mix in cranberries and nuts.

5. Bake at 375 F for 12 to 14 minutes.


1. Mix 1 1/2 cups powdered sugar with 1/2 tsp grated orange peel and 2-3 tbsp orange juice until smooth.

• • •


Ricciarelli Cookies (Italian almond cookies), baked by Terry Lockhart

Makes about 48 cookies


2 cups almond flour-meal

2 cups powdered sugar

1 1/2 tbsp orange zest

2 tbsp all purpose pastry flour

1/8 tsp baking powder

2 large egg whites

1/8 tsp salt

1 tsp almond extract


1. Combine almond flour, sifted powdered sugar, orange zest and baking powder and stir to combine.

2. Whip the egg whites in a separate bowl until they form peaks. Then add almond flour mixture and salt and almond extract. Fold together using spatula. The mixture will become heavy and firm.

3. Line a baking sheet with parchment paper and press mixture into a 5 inch by 12 inch rectangular piece. Use powdered sugar to prevent sticking. Freeze for one hour or overnight.

4. Cut the frozen dough lengthwise into five equal strips. Cut strips at a 45 degree angle to create diamonds. Dip the surface of each diamond in powdered sugar and place on lined baking sheet.

5. Bake at 350 F until pale golden.

(Part of the dough can be frozen and saved for a later bake off)

• • •


Chewy Coconut Macaroons, baked by Mary Hollis

Makes about 2 1/2 dozen cookies


1/3 cup sifted flour

1/4 tsp baking powder

1/8 tsp salt

2 eggs

1 tsp vanilla

3/4 cup sugar

I tbsp butter, melted

2 2/3 cup flaked coconut


Preheat oven to 325 F

1. Sift together flour, baking powder and salt.

2. In a second bowl, beat together eggs and vanilla at high speed, until foamy.

3. Gradually beat in sugar, continue beating at high speed until thick and lemon-colored.

4. Beat in butter.

5. Gradually add dry ingredients at low speed.

6. Fold in coconut.

7. Drop by rounded teaspoonful about 2 inches apart on well-greased baking sheets.

8. Bake at 325 F for about 15 minutes.

Recommended for you

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.