Cherry Malted Cookies Pillsbury Bake Off Winner Recipes

CHERRY WINKS

Steps:

• Heat oven to 375*.
• Grease cookie sheets.
• In large bowl, combine sugar, shortening, milk, vanilla and eggs; beat well.
• Stir in flour, baking powder, baking soda, salt, pecans, dates and 1/3 cup chopped cherries; mix well.
• Cover dough with plastic wrap and refrigerate for easier handling (about 1/2 hour).
• Drop dough by rounded teaspoonfuls into cereal; thoroughly coat.
• Form into balls; place 2 inches apart on greased cookie sheets.
• Lightly press maraschino cherry piece into top of each ball.
• Bake at 375* for 10 to 15 minutes or until light golden brown.
• Yield: 5 dozen cookies.

SPICY APPLE TWISTS (PILLSBURY BAKE-OFF WINNER)

Steps:

• Heat oven to 425.
• Cut each apple into 8 wedges.
• Lightly spoon flour into measuring cup and level off.
• In a medium bowl, blend flour and salt.
• Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
• Sprinkle flour mixture with water 1 tablespoon at a time, mixing lightly with fork until dough is just moist enough to hold together.
• Shape dough into ball.
• On floured surface, roll dough lightly from cener to edge into 12 inch square.
• Spread with 1 tablespoon softened margarine.
• Fold 2 sides to center.
• Roll to 16 x 10 inch rectangle.
• Cut crosswise into 16 (10 inch) strips.
• Wrap 1 strip around each apple wedge.
• Place 1/2 inch apart in ungreased 13 x 9 inch pan.
• Brush each wrapped apple wedge with melted margarine.
• In small bowl, blend sugar and cinnamon; sprinkle over wrapped apples.
• Bake at 425 for 20 minutes.
• Pour water into pan.
• Bake an additional 12-17 minutes or until golden brown.
• Spoon sauce in pan over twists.
• Serve warm or cool, plain or with whipped cream.
• *If using self rising flour, omit salt.