Yield: 20 cookies
1 stick (½ cup) butter, softened
1/3 cup sugar
1 egg yolk
1 tsp vanilla extract
1 cup, plus 2 tbsp flour
1/8 tsp salt
1 (16-ounce) container store-bought cream cheese frosting
1 (12-ounce) jar seedless strawberry preserves (labeled "spreadable fruit")
2 tbsp orange juice
½ cup chocolate covered peanuts (Goobers)
1 (1-ounce square) white baking chocolate
1. Preheat oven to 350 degrees.
2. Cream butter and sugar in large bowl with an electric mixer until fluffy. Add egg yolk and extract, beating to combine.
3. Stir together flour and salt, then add to sugar mixture until incorporated.
4. Divide dough into 4 portions. Divide each portion into 5 balls. Set balls on two large cookie sheets (10 per sheet). Press gently with palm of hand until cookie is 2-inches in diameter. Soften the edges with your finger if the dough cracks.
5. Bake one sheet at a time, for about 12 minutes or until the edges are just turning light golden. Cool on a cookie sheet.
6. Spoon frosting into a large freezer-weight zip-top baggy. Cut a 1/8-inch hole in corner (or cut about 1/2-inch piece off and drop a #4 metal cake decorating tip down in the corner if a tip is available). Squirt icing over entire tops of cookies in a squiggle pattern to resemble spaghetti.
7. Microwave preserves and orange juice in small bowl for 45 seconds. Stir, then cool to room temperature. Once cooled, stir in chocolate covered peanuts. Top "pasta" with sauce leaving ½-inch edge showing and including about 4 "meatballs." Grate a light dusting of white chocolate over top. Serve on a white platter set on a red & white checked tablecloth.
Submitted by Beth RoyalsSee all 2008 Cookie Bake-Off Bonanza Finalists