Third place — DropRoberta Bain, South BendCoconut Cherry Cookies2 1/2 cups cake flour1 tsp. baking powder1 tsp. salt1 cup butter1 cup sugar1 tsp. almond extract2 eggs2 cups flaked coconut1 cup chopped walnuts1/2 cup Maraschino cherries (cut into small bits)Sift together flour, baking powder and salt. Beat butter and sugar until fluffy. Add almond extract. Beat in eggs. Add flour mixture to eggs, butter, sugar and almond extract. Mix well and fold in coconut and chopped walnuts. Drop mixture by teaspoonful onto greased cookie sheet. Press several cherry bits onto each cookie. Bake at 350 degrees about 10 minutes or until just lightly browned. Makes about 50 cookies.
First place — FormedRoberta Bain, South BendRaspberry Hearts2 1/2 cups flour1 tsp. salt1 cup shortening1 egg yolkMilk1/2 cup raspberries, plus 10 fresh raspberries1/4 cup whipped cream cheese1 T. honey1 T. milk1 1/2 cups powdered sugarCombine flour and salt; cut in shortening. Beat egg yolk in measuring cup; add enough milk to make 2/3 cup liquid. Mix well; stir into flour mixture. On floured surface, roll dough and using heart-shaped cookie cutter, cut out 20 heart shapes.Preheat oven to 400 degrees.In a bowl, mash together the 1/2 cup raspberries, whipped cream cheese and honey. Top 10 heart shapes with 2 tsps. each of the raspberry mixture, leaving a 1/4-inch inch border. Lightly brush the borders with water. Cover with remaining hearts. Using a fork, gently press down on edges to seal. With a toothpick, poke holes in each cookie. Place cookies on parchment lined baking sheet. Bake for 20 minutes.Meanwhile, place 10 remaining raspberries in a strainer set over a bowl. Press down on raspberries to release the juice. Whisk in milk and powdered sugar until icing is smooth. Spread on cooled cookies.
Second place — FormedMargaret Prough, GoshenFruit Filled Spritz Cookie1 1/2 cups chopped dates1 cup water1/2 cup sugar2 tsp. orange juice1 cup Maraschino cherries, chopped1/2 cup flaked coconut1/2 cup ground nuts1 cup butter, softened1 cup sugar1/2 cup brown sugar, packed3 eggs1/2 tsp. almond extract1/2 tsp. vanilla4 cups flour1/2 tsp. baking soda1/2 tsp. saltIn pan, combine dates, water, sugar and orange juice and bring to a boil, stirring constantly. Reduce heat, cook/stir 8 minutes or until thickened. Cool completely. Stir in cherries, coconut and nuts. In separate bowl, cream butter and sugars. Beat in eggs and flavorings. Combine flour, soda and salt and add to creamed mixture. Using a cookie press with a bar disk, press 12-inch long strips of dough onto ungreased sheet. Spread fruit filling over dough. Press another strip over filling. Cut into 1-inch pieces (no need to separate pieces). Repeat with remaining dough and filling. Bake at 375 degrees for 12 to 15 minutes or until edges are golden. Recut into pieces if necessary. Remove to wire racks to cool. Dust with powdered sugar.
Third place — FormedGail Janssen, GoshenCream Filled Oatmeal Cookies1 1/2 cups margarine or shortening2 cups flour1 tsp. salt1/2 tsp. nutmeg2 tsp. vanilla4 eggs3 cups brown sugar1 1/2 tsp. baking soda4 cups quick oats2 tsp. cinnamonFilling:2 cups powdered sugar3/4 cup melted butter1 tsp. vanillaMix all ingredients together. Roll into walnut-size ball shapes and flatten slightly with floured fingers on cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Mix filling ingredients and spread filling between two cookies.