The 50th year of the Ill. Jr. Hereford Assn. was celebrated at the IJHA Preview Show in Taylorville in June. About 30 “old timers” joined the crowd of current members and their families. A highlight of the day was judging and eating cookies, many already published in the IJHA cookbook “50 Years ‘n Still Cookin'”. Winning top honors was a recipe from Jerry (Mrs. Sam) Robinson of Oblong, Ill. (see recipe below). Second place went to Janet Crane, LaSalle, with Kate Hepburn Brownies (page 292) and third was awarded to Janelle Swiercinsky, Mokena, for Hershey Kiss Thumbprints (page 276). Various door prizes were awarded. Thanks to the cookie judges Grace Foster, Joliet and Roxie Sage, Ogden.
1/2 cup shortening 1 1/2 cups brown sugar (packed) 2 eggs 1 cup commercial sour cream 1 tsp. vanilla 2 3/4 cups Gold Medal Flour 1/2 tsp. baking soda 1 tsp. salt 1 cup chopped nuts
Mix shortening, sugar and eggs thoroughly. Stir in sour cream and vanilla. Stir together four, soda and salt; blend in. Mix in nuts. Chill dough if soft. Heat oven to 375°. Drop rounded tablespoons of dough about 2″ apart on greased baking sheet. Bake about 10 minutes or until al- most no imprint remains when touched lightly. If desired, spread cooled cookies with a double recipe of Browned Butter Glaze (below). Makes about 4 dozen 2 1/2″ cookies.
Browned Butter Glaze
6 T. butter 1 1/2 cups powdered sugar 3/4 tsp. vanilla 1 – 2 T. hot water (more or less) Melt butter until golden brown. Blend in sugar and vanilla. Stir in hot water a little at a time until it spreads smoothly. IJHANews