Open to all up through 15 years as of July 1. That is, if you are 15 or younger on July 1, then you can enter this contest.

Entries: Saturday, 9:00 am to 12:00 noon.

RECIPE 2009: LEMON DIMPLES

1 1/2 Sticks (3/4 cups) unsalted butler, softened
1/2 cup confectioners' sugar plus extra for dusting
1/4 cup granulated sugar
1 large egg
1 teaspoon grated lemon zest
1 Tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon baking powder
2 cups all-purpose flour
1 scant cup prepared lemon curd

1. Beat butter and sugars in large bowl with mixer on medium speed until fluffy. Beat in egg. lemon zest and juice, and vanilla. On low speed, beat in baking powder, then flour, until incorporated. Cover: chill dough 1 hour Place lemon curd into a small zip-top food-storage bag: seal bag.

2. Heat oven to 350 degrees F. You'll need baking sheets lined with non- stick foil, liners or parchment. Shape scant tablespoonful of dough into balls; place 2 inches apart on prepared sheets. With index finger, make a deep indentation in center of each. Snip a tiny corner of zip- top bag and pipe lemon curd into dough indentations to till completely (about 1 teaspoon per cookie)

3. Bake 15 minutes or until cookie edges just begin to lightly brown. Cool completely on baking sheet on wire rack. Dust cookie edges with confectioners' sugar before serving.

4. Place your 6 best cookies on a disposable plate for judging.