Holiday Cookies: Prize-Winning Family Recipes from the Chicago Tribune for Cookies, Bars, Brownies and More
Published by Agate Surrey
Rebecca Gottfred, 1994 first-place winner, made these cookies with her sister in their annual pre-Christmas baking session. Both of their families declared them a yearly must. The recipe doubles and triples easily, and the baked cookies freeze well.
Preparation Time1 hr 30 min
Cooking Time12 min
Total Timeunder 4 hours
Make Ahead RecipeYes
Recipe CourseDessert, Snack
Dietary ConsiderationKosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Taste and TextureButtery, Sweet
Type of DishCookie, Dessert
- 2/3 cup (10 2/3 tablespoons) unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1¾ cups all-purpose flour
- ¼–½ teaspoon nutmeg or to taste
- ¼ cup (½ stick) unsalted butter, softened
- 1 cup sifted confectioners’ sugar
- ½–1 teaspoon rum extract or to taste
- Nutmeg for garnish
Beat butter in large bowl of electric mixer until light; beat in sugar until fluffy. Beat in egg, vanilla and salt; beat well. Stir in flour and nutmeg until well mixed. Refrigerate dough, covered, 1 hour.
Heat oven to 350 degrees. Have ungreased baking sheets ready.
Shape dough into 1-inch diameter balls. Place 2 inches apart on baking sheets. Press down centers with thumb. Bake until barely golden, about 12 minutes. Cool on wire racks.
For filling, beat butter until light. Beat in confectioners’ sugar until fluffy. Add rum extract to taste. Beat well. Fill a pastry bag fitted with a medium star tip with the filling. Pipe a star into the center of each cookie. Sprinkle with nutmeg. Chill until filling firms, 15 minutes.
Read NextChristmas Vegetables
2014 by the Chicago Tribune