Nancy Fahey, a resident of North Kingstown, is a Semi-finalist in this years Pillsbury Bake-Off. She's one of sixty finalists in the Simple Sweets and Starters category, and the only one from Rhode Island. Her sister Martha Weaver a Connecticut resident is also a semi-finalist with her recipe for Chocolate Peanut Butter Stacks. Their mother was a finalist in 1968 when they began short-cutting their recipes by holding a "Busy Lady" Bake off.
Nancy hopes it will be a threesome of finalist in her family.
The Pillsbury Bake-Off started in 1949 with the first competition located in Waldorf Astoria in New York City. The competition is now in its 46th year. This is the first time that the Simple Sweets and Starters category has been introduced. All recipes must have less than 7 ingredients and must take less than 30 minutes to prepare.
Fahey's recipe for Almond Cafe Cookies is in the semi-finals, and she needs your help to put her into the final 34 recipes that will compete for the top prize of one million dollars.
Voting is based off of taste, appearance, creativity, and appeal. You're able to vote for as many finalists as you'd like, but this all needs to be done before 11:59 a.m. CST June 27.
2 packages Pillsbury® Ready to Bake!™ refrigerated sugar cookies
8 oz almond paste
2 tablespoons Smucker's® Apricot Preserves
1 cup Pillsbury BEST® All Purpose Flour
2 egg whites
1 1/4 cups sliced almonds
Heat oven to 375°F. Line large cookie sheets with parchment paper.
In large bowl, break up cookie dough and almond paste. Add flour and preserves; knead until well blended and mixture forms a ball. Pat into 6x9-inch rectangle. Cut into 24 pieces.
In small bowl, beat egg whites with fork or wire whisk until foamy. In another small bowl, place almonds.
Shape each dough piece into ball. Flatten to 3-inch round. Dip one flat side into egg whites, coating one side only. Place coated side down onto almond slices. Lightly press to coat with almonds. Place 2 inches apart on cookie sheets, almond side up.
Bake 13 to 18 minutes or until cookies are light golden brown. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes. Store in covered container.