Open to Grange members, children, grand-children of members and Junior Grange members. The contest is for Sunflower Oatmeal Cookies.  Submit five (5) on a plate. Put your name and Grange on the back of the plate. Judging for the baking contest is held at the State level only, no Subordinate or Pomona judging is necessary.

Yield 1½ dozen

Ingredients:

1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1 large egg
½ teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon baking powder
½ teaspoon baking soda
1/2 cup rolled oats
1/2 cup roasted & salted sunflower seed kernels (or husked sunflowers which ever you prefer)
1/2 cup flaked coconut

Directions: preheat oven to 350 degrees.

1. In a large bowl, cream together the white sugar, brown sugar, and butter until smooth.
2. Beat in the egg, then stir in the vanilla
3. Combine the flour, baking powder, and baking soda; stir into the creamed mixture until just blended
4. Mix in the rolled oats and sunflower seeds. Stir in coconut if desired.
5. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Leave room for spreading
6. Bake for 10 to 12 minutes in the preheated oven, or until the cookies begin to brown around the edge. Allow cookies to set for a few minutes on the sheet before removing to wire racks to cool completely
   

Open to Grange members, children, grand-children of members and Junior Grange members. The contest is for Pumpkin Spice Cookies.  Submit five (5) on a plate. Put your name and Grange on the back of the plate. Judging for the baking contest is held at the State level only, no Subordinate or Pomona judging is necessary.

Yield 30 cookies

Ingredients:

2½ cups all-purpose flour, spooned and leveled
2 teaspoons cornstarch
½ teaspoon cream of tartar
¾ teaspoon baking soda
¼ teaspoon salt
2 teaspoons cinnamon
½  teaspoon nutmeg
1/8 teaspoon ground cloves
3/4 cup unsalted butter, softened to room temperature
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla
1/2 cup canned pumpkin (not pumpkin pie filling)

For the Cinnamon Sugar Coating:

¼ cup granulated sugar
1½ teaspoons cinnamon

Directions: preheat oven to 350 degrees F and line 2 cookie trays with parchment paper or silicone baking mats.

1. Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves. 
2. In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg, vanilla and pumpkin. 
3. Slowly add in the flour mixture. The dough will be very sticky. 
4. Cover the bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days.
5. When ready to bake, take the dough out of the fridge.   
6. In a small bowl whisked together the sugar and cinnamon for the cinnamon sugar coating. 
7. Form the dough into balls of about 1.5 tablespoons in size, then roll in the cinnamon sugar coating and flatten slightly
8. Place the cookies on the cookie sheets about 2 inches apart.   Bake for about 8-10 minutes until the tops look just set

For more information and complete rules please visit the Connecticut Asociation of Fairs website at www.ctfairs.org.

This contest is now a part of the Bethlehem Fair. For more information, please visit the Bethlehem Fair website at www.bethlehemfair.com.