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" 2008 Grand Prize Winner: Carolyn Gurtz, Gaithersburg, MD Winning Recipe: Double-Delight Peanut Butter Cookies (see recipe below) Prize: $1,000,000 Runner-Up Recipes: 2008 category-winning recipes include Mascarpone-Filled Cranberry-Walnut Rolls, Mexican Pesto-Pork Tacos, Blue Cheese and Red Onion Jam Crescent Thumbprints, and Toffee-Banana Brownies. Highlights and Details Since the first competition in 1949, more than 4,000 finalists have vied for the grand prize in this beloved bake-off, sponsored by Pillsbury, Jif, Domino Sugar, and others. The winner of the first contest took home an impressive $50,000 check. At the 43rd Pillsbury Bake-Off Contest in Dallas, the grand prize winner took home a whopping $1,000,000. Over the years, the event has gained momentum and become more expansive. Today the contest is separated into categories including Breakfast and Brunches, Entertaining Appetizers, Pizza Creations, Old El Paso Mexican Favorites, America&amp;#039;s Favorite Recipe, GE Imagination at Work Award, and the Jif Peanut Butter Award. For more information about the Pillsbury Bake-Off, visit pillsbury.com. Double-Delight Peanut Butter Cookies  Prep time: 38 minutes Total time: 7 minutes Yields: 24 cookies 1/4 cup Fisher dry roasted peanuts, finely chopped 1/4 cup Domino or C&amp;amp;amp;H granulated sugar 1/2 teaspoon ground cinnamon 1/2 cup Jif creamy peanut butter 1/2 cup Domino or C&amp;amp;amp;H confectioners&amp;#039; powdered sugar 1 roll (16.5 ounces) Pillsbury Create &amp;#039;n Bake refrigerated peanut butter cookies, well chilled 1. Heat oven to 375 degrees F. In small bowl, mix 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. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered. "^^<http://www.w3.org/2001/XMLSchema#string>
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