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The Corcoran Journal and Corcoran Chamber cookie and fudge contest winners were chosen last week. The cookie contest was decided by just one point and taking home first place was Tiffany Singleton who submitted snickerdoodles. In second place in the cookie contest was Patti Rodriguez who won with her Raspberry Ribbon Cookies.

The fudge portion of the contest was also a close one. Two top fudge recipes ended in a tie with a special judge being brought in to break the tie. In first place was Rome Johnson for his Easy Fudge recipe while Susie Carrillo took home second place for her Rocky Road Fudge recipe.

The following are the winning recipes in each category:

THE CORCORAN JOURNAL and Corcoran Chamber of Commerce Holiday cookie and fudge contest winners were chosen last week. Winners are shown above and they include (L. to R.) cookie contest winners, first place, Tiffany Singleton, cookie contest second place, Patti Rodriguez, fudge contest first place, Rome Johnson and fudge contest second place, Susie Carrillo. Both Singleton’s cookie recipe and Johnson’s fudge recipe are featured in the Corcoran Journal.||



1 cup shortening

1 ½ cups sugar

2 eggs

2 ¾ cups flour

1 teaspoon baking soda

2 teaspoons cream of tartar

½ teaspoon salt


Preheat oven to 350 degrees

Cream together shortening, sugar, eggs. In a separate bowl, combine flour, baking soda, cream of tartar and salt. Mix creamed mixture with dry mixture. In a small bowl combine 3 tablespoons of sugar with 3 tablespoons of cinnamon. Roll dough into one inch balls then roll balls in the cinnamon sugar mix. Place cookies onto cookie sheet at least two inches apart.

Bake for 8-10 minutes until edges are slightly brown.

Easy Fudge


1 cup peanut butter

1 cup butter

1 pound confectioner’s sugar


Melt peanut butter and butter in saucepan. Remove from heat. Add sugar. Mix well. Pour into 8×9 nonstick pan. Chill one hour. Optional: add nuts on top.

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