$1 million Pillsbury prize goes to grandma
For $1 million, this is one smart cookie.
A Maryland grandmother's recipe for peanut butter cookies won the $1 million grand prize in the 43rd Pillsbury Bake-Off.
Carolyn Gurtz, a 59-year-old homemaker from Gaithersburg, had finished first in the Sweet Treats category with her Double-Delight Peanut Butter Cookies, making her one of five contestants eligible for the grand prize.
"They're crunchy and sweet on the outside, creamy on the inside," she told the Dallas Morning News.
Gurtz, who has two grown sons, ages 33 and 30, thought she might have a winning creation when one of her sons kept coming back for more, telling her: "Mom, these are winners."
But the clincher was when her "mixed Golden Retriever" named Tucker could not get enough of them.
Gurtz said that her husband, a financial planner, already has ideas for the $1 million, which is disbursed in 20 annual payments of $50,000.
"But I had already promised some to my church," Gurtz said. "And, of course, I plan to give some to my grandson. He's only 11/2 , but some day, he'll be going to college."
Gurtz had entered the biennial contest over the past 10 years but had never before been chosen as a finalist. Along with the grand prize, she won the Jif Peanut Butter Award and an additional $5,000 for having the best recipe using at least1/4 cup of Jif Peanut Butter.
DOUBLE-DELIGHT PEANUT BUTTER COOKIES
1/4cup dry roasted peanuts, finely chopped
1/4cup sugar
1/2teaspoon ground cinnamon
1/2cup creamy peanut butter
1/2cup powdered sugar
1 (16.5-ounce) package Pillsbury Create 'n Bake refrigerated peanut butter cookies, well chilled
Preheat oven to 375 degrees. In a small bowl, mix chopped peanuts, sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with nonstick cooking spray; press into remaining peanut mixture. Flatten each ball to1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered. Makes 24 cookies.
Nutrition information per cookie: 150 calories; 7 g fat (1.5 g saturated); 0 mg cholesterol; 17 g carbohydrates; 3 g protein; 0 g fiber; 125 mg sodium.