Delicious Christmas Cookie recipe selected in Christmas Cookie competition won by South Dundas students Madison Chretien, Josie Deroche and Sierran King,
Christmas 2016 . . .
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup plus 1 tbsp. sugar
1 cup all-purpose flour
Garnishes (optional): Walnuts, sprinkles, goji berries, chocolate chips, blanched almonds, shelled pistachios, pine nuts, big grains of sea salt, tiny spoonfuls of jam—or whatever you like!
Preheat the oven to 325F. Line two baking sheets with parchment paper.
Using an electric mixer or your very strong arm, cream the butter in a large mixing bowl until it turns white, about 1 minute. Add the sugar and continue to beat for about five minutes, until very smooth and creamy. The combination will look a lot like buttercream! Retire the mixer and slowly work in the flour with a spatula. The dough will be really soft, but that’s fine.
Take walnut-sized pieces of dough and roll them into balls, then flatten slightly. Place them on the baking sheet three inches apart (the cookies will spread a bit). Make a dent in the center with your finger and place your garnish, if using one, into the center of each cookie. (If you’re using jam, make a deeper dent so it doesn’t pour out.)
Bake for 12 to 18 minutes, watching carefully—you want to catch the cookies right when they’re firm and just barely beginning to get golden around the edges. It’ll depend a
little bit on your oven, which is why I gave a big range. Cool cookies on the sheets for 10 minutes, then use a thin spatula to move them to a rack to cool completely.