Dan Short, OVP manager in the Pomeroy bank, presents a check for $50 to Wilma Hellwig of Reedsville, the first place winner in the cookie contest.
Ohio Valley Bank employee Christie Crane judges the cookies.
POMEROY — The second of three Christmas contests, one where cookies were judged and winners selected, was held Saturday at the Ohio Valley Bank with Wilma Helwig of Reedsville claiming the $50 first prize for her Vanilla Chip Maple Cookies.
The last of the contests sponsored annually by the Pomeroy Merchants Association and hosted by the three Pomeroy Banks is being held this week.
It is for creative crafts of any kind and is being held at Farmers Bank. Entries can be brought into the bank anytime this week for display in the lobby. The judging will take place on Saturday at noon and the first place winner will receive a prize of $50 from the bank. A prize will also go to the second place winner in the contest. Winners will be notified by phone.
At Saturday’s cookie contest Charlotte Smith of Pomeroy took second place for her Chocolate Turtle Cookies and was presented a coin set by the bank. OVP bank employees judged the entries.
The recipe for the winning cookies is as follows:
Vanilla Chip Maple Cookies
1 cup shortening
1/2 cup of butter, softened
2 cups of packed brown sugar
2 eggs
1 tsp vanilla extract
1 tsp maple flavoring
3 cups all purpose flour
2 tsp. baking soda
2 cups vanilla or white chips
1/2 cup chopped pecans
In mixing bowl cream the shortening, butter and brown sugar. Add eggs one at a time, beating well after each one. Beat in vanilla and maple flavoring, combine the flour and baking soda, gradually add to creamed mixture. Stir in vanilla chips and pecans.
Drop by rounded tablespoons two inches apart onto ungreased baking sheets. Bake at 3580 degrees for 8 to 10 minutes. Remove to wire racks.
Frosting: 1/4 cup butter or margarine, softened; 4 cups confectioners sugar, 1 tsp. maple flavoring, 4 to 6 tablespoons of milk
3 -1.2 cups of pecan halves.
In mixing bowl, cream butter and confectioners sugar. Beat in maple flavoring and enough milk to achieve spreading consistency. Frost cooled cookies and top each one with a pecan half. Yields seven dozen.
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