It's the Pillsbury Bake-Off!

Just last week, the now biennial Pillsbury Bake-Off took place, The contest used to take place every year but they went to an every other year schedule when they started to give away a million dollars for the win.

A local homemaker (in Gaithersburg, MD) won the 43rd contest in Dallas, Texas. Her recipe used five Pillsbury ingredients (you must use at least two). Here's the article from the Washington Post. The winning recipe was for Double-delight Peanut Butter Cookies. It appears below.

Ingredients

• 1/4 cup Fisher Dry Roasted Peanuts, finely chopped
• 1/4 cup Domino Granulated Sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup Jif Creamy Peanut Butter
• 1/2 cup Domino Confectioners Powdered Sugar
• 1 package (16.5 ounces) Pillsbury Create 'n Bake refrigerated peanut butter cookies, well chilled
  

Directions
Heat oven to 375 degrees. In a small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape the mixture into 24 one-inch balls.

Cut a roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape one cookie dough piece around one peanut butter ball, covering completely. Repeat with the remaining dough and the balls.

Roll each covered ball in peanut mixture; gently pat the mixture completely onto the balls. On ungreased large cookie sheets, place balls two inches apart. Spray the bottom of a drinking glass with Crisco Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/4 -inch thickness with the bottom of the glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into the dough.

Bake seven to 12 minutes or until edges are golden brown. Cool one minute; remove from cookie sheets to cooling rack. Store tightly covered.