Laura Rott of Naperville, Illinois, won second place at the first-ever Pillsbury Bake-Off with this mint-chocolate sugar cookie recipe. Former first lady Eleanor Roosevelt attented the award ceremony and loved these cookies. “Though they might look like ordinary cookies,” Roosevelt wrote, “they tasted like your dream of something highly delectable.”
This recipe was the runner up in the Pillsbury Bake-Off Contest in 1949. In honor of the all-American contest, here’s a look at every single winning dish from the iconic Pillsbury Bake-Off.
- 1 Cup granulated sugar
- 1/2 Cup packed brown sugar
- 3/4 Cups butter or margarine, softened
- 2 Tablespoons water
- 1 Teaspoon vanilla
- 2 eggs
- 3 Cups Pillsbury Best all-purpose flour
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 60 thin rectangular crème de menthe chocolate candies (from three 4.67-ounce packages), unwrapped
- 60 walnut halves or pieces
In a large bowl, beat sugars, butter, water, vanilla, and eggs with electric mixer on medium speed, scraping bowl occasionally, until blended. On low speed, beat in flour, baking soda, and salt until well blended. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.
Heat oven to 375 F. Using about 1 tablespoon dough, press dough around each chocolate candy to cover completely. Place 2 inches apart on ungreased cookie sheets. Top each with walnut half.
Bake 7 to 9 minutes or until light golden brown. Immediately remove from cookie sheets to cooling rack.