
With Christmas right around the corner, there's no time like the present to bake.
We've got you covered, recipe-wise, with the five winners from the 15th-annual Star Tribune Holiday Cookie Contest: Cranberry Cornmeal Shortbread Cookies (pictured, above, in an image by Star Tribune photographer Tom Wallace), German Sour Cream Twists, Limoncello Kisses, Mocha Cappuccino Cookies and Chocolate Toffee Cookies.
But just in case you want to dig deeper into our archive of 75-plus winning cookies, here are five gotta-bake suggestions:

1: Almond Palmiers
Why? Because their elegant appearance masks a ridiculously easy-to-prepare formula.
Our tip: Splurge and invest in Dufour Pastry Kitchens brand puff pastry, an all-butter product that's available in the frozen foods section at most Whole Foods Markets and many natural foods coops. It's roughly three times the cost of shortening-based Pepperidge Farm puff pastry, and the expenditure is worth every penny.
Makes 2 to 3 dozen cookies.
Note: This recipe must be prepared in advance. Palmiers (pronounced pahlm-YAYs) go by many other names, including elephant ears, palm leaves and French hearts. This recipe is from 2011 finalist Kay Lieberherr of St. Paul.
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup powdered sugar, plus extra for garnish, optional
1 (7-ounce) tube almond paste, cut into small pieces
1 egg