Houston Chronicle restaurant critic Alison Cook was the judge for our annual holiday cookie contest this year, and after sampling all the tested recipes, she chose a winner: Salted Rosemary Shortbread from Joanne Prashad of Houston.
n nearly a decade of our annual cookie contest drawn from Houston Chronicle readers’ recipes, we’ve seen it all. There have been mighty submissions any cookie fan would be proud to serve and messy failures we grieved over.This year’s candidates for the best holiday cookies were an impressive bunch, ranging from nutty nibblers to chocolate indulgences to chewy bars. As always, our baking team fielded dozens of recipes as we whittled down to finalists — and a winner.
Houston Chronicle restaurant critic Alison Cook was our judge this year, and after sampling all the tested recipes, chose a winner: Salted Rosemary Shortbread from Joanne Prashad of Houston. This was Cook’s reaction to the cookie: “Oh. My. God. Just the finesse of the lovely sandy texture and the way the salt and herbaceous character of the rosemary contrasts with a gentle sweetness. And the beautiful, rounded edges of the loaf shape … just perfection! I could eat a stack of these.”
We thank Prashad and all our readers for submitting their recipes, many of which came with fond family remembrances of beloved holiday traditions. Recipe testers: Greg Morago, Jody Schmal, Melissa Aguilar, Bao Ong, Diane Cowen, Marcia Ogasawara, Elizabeth Pudwill, Bridget Schmal and Jennifer Chang.This savory shortbread offers great butter flavor, a lovely smooth cookie texture, herbal notes from the rosemary and a salty punch. Perfect for a charcuterie board. Our contest winner!
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