2015 HOLIDAY COOKIE CONTEST WINNERS
→ No. 1: Red Velvet Cannoli Cream Sandwich Cookies by Laura Haber of Miamisburg
→ No. 2: Chocolate Mint Cheesecake Cups by Tami Monnig of Springboro
→ No. 3: Molasses Cookies by Karen Findlay of Huber Heights
→ Honorable mention: Cracker Toffee by Geni Thurin of Dayton
MORE WINNING COOKIE RECIPES
→ 2014 Dayton Daily News Holiday Cookie Contest winners
→ 2013 Dayton Daily News Holiday Cookie Contest winners
→ 2012 Dayton Daily News Holiday Cookie Contest winners
→ 2011 Dayton Daily News Holiday Cookie Contest winners
ROBIN’S SOFT PINEAPPLE UPSIDE-DOWN COOKIES
Honorable mention in the 2015 Dayton Daily News Holiday Cookie Contest
Recipe submitted by Robin Y. Walton of Dayton
INGREDIENTS
1 box pineapple cake mix
1 large egg
¼ cup oil
¼ pineapple juice
½ cup drained pineapple (crushed)
½ cup brown sugar
½ cup melted butter
18 jumbo maraschino cherries halved
DIRECTIONS
1. Preheat oven to 350 degrees Fahrenheit. Combine cake mix, egg, oil and pineapple juice. Beat until well blended. Using a cookie dough scoop, place smooth rounded cookie dough balls on parchment-lined cookie sheet.
2. With pastry brush, brush each dough ball with melted butter. Sprinkle each dough ball with brown sugar. Sprinkle each dough ball with 1 teaspoon of crushed pineapple. Top with 1/2 jumbo maraschino cherry.
3. Bake 18-21 minutes. Cool on rack.
Yields approximately three dozen soft pineapple upside-down cookies
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