Of the several hundred entries we received to this 16th annual iteration of the Taste Holiday Cookie Contest, a number of them shared a similar sentiment. Kaity Rasmussen of Shoreview put it best: "I have been reading and enjoying the Star Tribune cookie contest for the last 15 years," she wrote. "Some of the cookies (Almond Triangles, anyone?) have become part of my holiday baking, and the entire family loves them." We couldn't ask for a better present. That's because sharing delicious, festive and memorable cookie recipes with Minnesota bakers has become our favorite holiday tradition. Whether they're spotlighting bold ingredients — figs, semolina flour — or rethinking December classics, this year's group of winning recipes will definitely generate good cheer.
Winner
Dark Chocolate Fig Rolls With Mocha Ganache
Baker: Elizabeth Davis of Wayzata.
Fig fanatic: "When I was growing up, Fig Newtons were one of my favorite cookies," said Davis. "So I started googling 'Cookies with figs,' and up came the Italian cucidati, a rolled cookie with a fig-and-nut filling." Ever the tinkerer, Davis modified the formula by adding dark chocolate to the filling ("Everyone loves dark chocolate, and I've always thought that figs and dark chocolate are a great combination," she said), and replacing the recipe's lemon icing with a mocha ganache. "I always like to do new things; I tend to not repeat myself," she said. "If you saw my house, there are recipes everywhere."
A baker at heart: "My scientific background is maybe why I prefer baking over cooking," said Davis, an eye surgeon. "I guess I'm drawn to the precision of baking. I have a gazillion cookbooks, and at least five of them are just cookie cookbooks. When I go to a bookstore, I just go right to the cooking section. I couldn't care less about the other books."
Insider's tip: "Although the recipe looks like a lot of work, you can break it up," said Davis. "Each step is actually pretty straightforward, so you can break it down, depending upon how your day is going. Do all the chopping, make the filling, and then set it aside. Likewise with the dough, you can make it and refrigerate it for a day or two. Then you can assemble everything, put it back in the refrigerator, and come back later and bake it."
For the recipe, click here.
Finalist
Marzipan Cherry Shortbread
Baker: Cynthia Baxter of Minneapolis.
Cafe society: She found her inspiration at a favorite cafe near her North Loop home. "Truly, the scones at Moose & Sadie's are delicious," said Baxter. "They have this one that's marzipan and tart cherries and, when they have it, I always get it. I got to thinking that those flavors would make a great cookie."
Thought process: "Shortbread is my favorite kind of cookie, so I had an idea of what I wanted it to be," said Baxter. "I started at the end, and worked backward. I wanted to have a roll of dough that you could keep in the freezer, and cut when you wanted more cookies. I found a basic shortbread recipe, and then I adapted it — Bruce [Baxter's husband] had tried a recipe with semolina and raved about it, so that's where that came from — and I was good to go."
Finishing touch: "Years ago, I saw a Martha Stewart recipe where you brushed egg wash on a roll of cookie dough and then rolled it in sugar," said Baxter. "That was cute, and it stuck with me."