Our sister publication’s managing editor, Sarah Redohl, was deemed this year’s Christmas cookie champion at the annual Business Times Company contest. Wow your guests with this sinfully simple dessert!


2 c. all-purpose flour

1 c. butter, softened

1/2 c. confectioners sugar

1 tsp. vanilla


Preheat oven to 325 degrees; line a cookie sheet with parchment paper. Beat butter with a mixer until fluffy. Add flour, sugar and vanilla and mix into a soft dough. Roll into balls the size of walnuts, place on cookie sheet and press to 1/2-inch thickness with the bottom of a cup. Bake for 10-13 minutes or until lightly golden around edges and top. Can be made ahead and frozen for up to one week!

Optional: heat 6 ounces of bitter sweet or semi sweet chocolate in a double boiler on the stove. Be sure to temper the chocolate, or it won’t hold its form. To cut the time, you CAN just heat 1/2 the chocolate in the double boiler, remove from heat and add the other half, stirring until melted. Dip the cookies into the chocolate and return to cookie sheet. Refrigerate for 15 minutes to harden the chocolate.



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