STATE FAIR RECIPES
These coffee-flavored cookies took first in the Thyme for a Coffee Cookie Break class. Barbara Zagrodnik of Greenfield won a Berres Brothers Coffee gift basket valued at over $100.
Make cookies: In bowl of stand mixer, beat butter, sugar and cream cheese on medium speed until light and fluffy, about 5 minutes. In a small bowl, combine vanilla and egg. Add to butter mixture and beat on low speed until combined.
In another bowl, stir together the flour, coffee, baking powder and salt. With mixer on low speed, gradually add dry ingredients to butter mixture, mixing until soft dough has formed.
Place a rectangular sheet of parchment on a clean surface. Pat the dough out into a rectangular shape. Cover with another sheet of parchment and roll out dough to ½-inch thickness. Remove top sheet and transfer dough to a baking sheet. Refrigerate covered overnight.
When ready to bake, preheat oven to 350 degrees. Line two baking sheets with parchment.
Cut out dough with a 2-inch round cookie or biscuit cutter. Transfer cutouts to baking sheets.
Bake in preheated oven 15 to 20 minutes. Cookies will be soft when taken out of oven. Hold cookies on baking sheets 10 minutes and then transfer to a wire rack to cool completely before frosting.
Make frosting: Using whisk attachment of a stand mixer, whip the butter on medium-high speed 5 minutes, stopping once to scrape side of bowl. Reduce mixer speed to low and add powdered sugar a little at a time. Once all powdered sugar has been added, increase speed to medium-high and whip until fluffy, about 1 to 2 minutes. Add vanilla and the 2 tablespoons coffee and continue to mix until completely incorporated.
Frost cookies and sprinkle additional coffee over frosting.
Notes: Berres Brothers makes an Irish cream coffee. Tester got two dozen cookies but then refrigerated the dough scraps for 30 minutes and rerolled them for an extra dozen. There was enough frosting for the extra cookies.
Winning Wisconsin State Fair recipes continue this week with a salad and a cookie.
Beth Campbell of Belleville won a $100 cash prize from Wisconsin Farm Bureau Foundation for this salad recipe. It took first in the Fun-Fair-Fetti Bean Salad Celebration class. In a medium bowl, combine lime juice and zest and honey. Whisking constantly, slowly drizzle in the olive oil. Season to taste with salt and pepper.
Bring a medium pot of salted water to a boil.
Meanwhile, heat vegetable oil in a large nonstick or cast-iron skillet over high heat until shimmering. Add corn, shake once to distribute and cook without moving until darkly charred on one side, about 3 minutes. Toss and flip the corn and repeat until the corn is covered in dark spots, about 8 minutes total. Add bell peppers, jalapeño, jicama and whites of green onion. Cook, tossing frequently, until softened, about 2 minutes. Season to taste with salt and pepper. Transfer to a large bowl and let cool a few minutes.
When water has come to a boil, add yellow and green beans and cook just until tender-crisp, about 3 minutes. Drain beans and run under cold running water until cool. Add beans to corn mixture in bowl. Add radishes and dressing and toss to combine thoroughly. Season to taste with more salt and pepper, as needed. Garnish with green onion greens. Serve at room temperature.