Million Dollar Winner

Weis markets congratulates pillsbury Bake-off grand prize winner (and loyal Weis Customer) Carolyn Gurtz

Weis Markets today offered its warmest congratulations to Caroyln Gurtz of Gaithersburg, Maryland who recently was named the winner of the 43^rd Pillsbury Bake-Off Contest Grand Prize for her Double-Delight Peanut Butter Cookies. The contest was held in Dallas, Texas

Carolyn, 59, is a long-time Weis Markets’ customer, who regularly shops at its stores in Frederick, Maryland. As the Pillsbury Bake-Off Winner, Carolyn will collect $1 million in prize money and another $10,000 in GE Appliances.

“Some of our store associates met Carolyn on a store visit in February to wish her well and to taste her Double-Delight Peanut Butter Cookies. She was a warm and gracious woman who made great cookies,” said Dennis Curtin, Weis Markets Spokesman. “A couple of days later, she returned to our store with more cookies for our associates and also sent some to our corporate office. They were a big hit in both places. We are enormously proud of Carolyn’s achievement – it couldn’t have happened to a nicer person.”

A panel of nine judges chose Carolyn’s cookies over 99 other amateur chefs gathered in Dallas. Food Network Host Sandra Lee, who hosts “Semi-Homemade Cooking with Sandra Lee”, announced the winner.

The Pillsbury Bake-Off Contest started in 1949 at the Waldorf-Astoria Hotel in New York City. The contest was held annually until 1978 when it was switched to every other year.

Winning Recipe: Click Here for the recipe video

INGREDIENTS

DIRECTIONS

1. Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

2. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.

3. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

4. Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

5. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.