Calling all cookie lovin’ kid bakers!

Great American Downtown invites you to share your favorite cookie recipe with us, in our second annual NOM NOM NOVEMBER KIDS’ COOKIE CONTEST!

Winners will be chosen, and those recipes will be baked and featured at our downtown bakeries! Imagine your cookies being on sale at Riverwalk Cafe or jajaBelle’s Bakery! Fun!

Winners will have their cookies featured on the menu of those locations, for people to enjoy on National Cookie Day, Saturday, Dec. 4. The cookies will be prepared by the bakers at the business fresh that day!

You will also receive a special trophy, and be featured on our website and social media!

HOW TO ENTER

(Submissions are now closed; it’s time to vote!)

 

Send us an email at CookieContest@downtownnashua.org, with your most delicious cookie recipe, along with a .jpg photo of your finished product.

  • Recipes will be put into two age groups: 12 and younger, and teen.
  • Recipes from aspiring bakers age 12 and younger must be submitted by the child’s parent/guardian. Please be sure to mention the age and name of the young baker!
  • Submissions accepted from Nov. 1–15.

Our 2020 winners!

TWO WAYS TO WIN!

ONLINE VOTING: Your recipe and photo will be part of our online voting contest at www.DowntownNashua.org/CookieContest (page will be up and running closer to the voting period). People can vote from Nov. 17–25. The most votes wins!

The top three winners from each of the two age groupswill receive a trophy recognizing their achievement!

JUDGES’ CHOICE: A panel of local judges will choose their favorites in each age category, and one recipe in each age group will be selected and offered on National Cookie Day at one of the participating bakeries.

We’re also going to compile all entries
into one terrific recipe booklet.
All kids receive a copy
so they can enjoy making cookies
all year long!

The boring fine print for the grown-ups!

 

TERMS AND CONDITIONS:

BY SUBMITTING A RECIPE AND PHOTO, YOU AGREE TO ALLOW GREAT AMERICAN DOWNTOWN AND THEIR MEDIA AND BUSINESS PARTNERS TO REPRODUCE THE RECIPE AND PHOTO IN DIGITAL AND PRINT FORMATS WITHOUT LIMITATIONS. YOU AGREE TO ALLOW FOR YOUR RECIPE TO BE USED BY GREAT AMERICAN DOWNTOWN’S PARTNERS TO PRODUCE COOKIES FOR SALE WITHOUT LIMITATION. 100% OF REVENUE FROM COOKIES SOLD BY PARTICIPATING BUSINESSES WILL GO TO THE PARTICIPATING BUSINESS. SUBMISSIONS FOR CHILDREN AGE 12 AND YOUNGER MUST BE MADE ON THEIR BEHALF BY A PARENT OR GUARDIAN. SUBMISSIONS FOR AGES 13–18 MAY BE MADE DIRECTLY BY THE PARTICIPANT, OR BY A PARENT ON THEIR BEHALF. SHOULD THE LIKENESS OF THE CHILD/PARENT/GUARDIAN BE INCLUDED WITH THE PHOTO SUBMISSION, THE PARTICIPANT AGREES TO ALLOW FOR THAT LIKENESS TO BE REPRODUCED AND PUBLISHED WITHOUT LIMITATION. RECIPES AND PHOTOS MUST BE ORIGINAL, AND NOT REPRODUCTIONS OR CONTENT OBTAINED FROM ANOTHER THIRD PARTY SUCH AS, BUT NOT LIMITED TO, A RECIPE WEBSITE OR PHOTO FROM A STOCK IMAGE GALLERY. GREAT AMERICAN DOWNTOWN DOES NOT GUARANTEE ANY BENEFIT FOR PARTICIPANTS. THE SCHEDULE OF THIS PROGRAM AND ANY ASPECT OF IT MAY CHANGE OR BE ELIMINATED AT ANY TIME DUE TO RECOMMENDATIONS OF LOCAL, STATE, OR FEDERAL HEALTH OFFICIALS.

THANK YOU TO OUR
2021 SPONSOR!

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Contest is finished!
Author: Kathleen@downtownnashua.org
Title: Avery’s Brown Butter M&M Supreme Cookies (age 5)
Ingredients:
1 c. bread flour ¾ c. all-purpose flour 2 tsp. kosher salt, or 1½ tsp. table salt 1 tsp. baking soda 1 c. unsalted butter, 2 sticks 2 T. water, room temperature 1 c. dark brown sugar ½ c. white sugar 2 tsp. vanilla extract 1 tsp. espresso powder 1 large egg 1 large egg yolk ½ c. semi-sweet chocolate chips 5 oz. dark chocolate, chopped ½ c. to 1 c. mixed M&M minis, M&M plain, and peanut butter M&Ms
Directions:
In a medium bowl, sift together flours, salt, and baking soda. Set aside. In a medium or large saucepan, add butter and melt over medium heat. Bring butter to a boil, stirring frequently. Stir milk solids constantly so the butter browns evenly. Once butter has turned a nice nutty brown, remove from heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2–3 tablespoons of water to the butter to bring it back up to 1 cup of liquid. Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10–15 minutes. You want to make sure butter is still liquid when you’re adding it to the dough later on, so make sure to remove after 15 minutes. In a large bowl, add sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1–2 minutes. Add egg and yolk and beat until incorporated. Add dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step. Using a wooden spoon, fold chocolate chips and chunks and M&Ms into dough. Scoop cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds. For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight. Preheat oven to 350˚F. Evenly space dough 3 inches apart from one another on a parchment paper-lined baking sheet. Bake in a preheated oven, 12–14 minutes. Let cookies cool on baking sheet for 2–3 minutes before transferring to a cooling rack to cool completely. Makes 18 cookies.
Votes: 53

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