Our fifth annual Los Angeles Times Holiday Cookie Bake-Off is happening now. Bakers have submitted their favorite recipes for cookies, bars, crisps and more, and now it's your turn to vote for your favorites.
The top 50 cookies will be made at Le Cordon Bleu cooking school in Pasadena and the Los Angeles Times food staff will choose our 10 favorites. If you're a finalist, you'll be invited to come tour The Times test kitchen and be photographed and featured in a future Saturday section of the paper.
The voting ends this Sunday at midnight.
To get you into the holiday spirit, here's a winning recipe from Penny Haselmo for her frosted orange crispies.
FROSTED ORANGE CRISPIES
Total time: 40 minutes | Makes about two dozen cookies
1/2 cup (1 stick) butter
1/2 cup shortening
1/2 teaspoon salt
1 cup sugar, plus extra for sprinkling
1 1/2 teaspoons orange extract
1 1/2 generous cups (7 3/4 ounces) flour, sifted
1/2 cup shredded sweetened coconut
1/2 cup chopped walnuts
1. Heat the oven to 375 degrees. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the butter and shortening. Add the salt and sugar, and continue to beat until the mixture is light and fluffy, 3 to 5 minutes. Add the egg and beat well. Beat in the orange extract, then the flour. Mix in the coconut and chopped nuts by hand.
2. Drop rounded tablespoonfuls of dough onto an ungreased cookie sheet, spacing the cookies 2 inches apart. Bake until the edges are lightly browned, 10 to 14 minutes, rotating the cookies halfway through for even baking.
3. Cool the cookies on the pan for 1 minute before removing. Sprinkle with sugar and set aside to cool completely before frosting.
2 tablespoons butter, melted
1 1/2 cups powdered sugar, sifted, more as needed
3 tablespoons fresh orange juice
1 teaspoon fresh lemon juice
Grated lemon zest
1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, slowly beat the butter into the powdered sugar. Beat in the orange juice, then the lemon juice, along with the lemon zest. Beat in additional powdered sugar, a tablespoon at a time, to thicken the frosting to achieve the desired consistency. This makes about three-fourths cup frosting.