GOLDEN VALLEY, Minn. — A longtime food editor and restaurant critic teamed up 20 years ago to start an annual holiday cookie contest.
Rick Nelson and Lee Svitak Dean cooked up the Star Tribune Holiday Cookie Contest in the newspaper's Taste section.
In 2018, they collaborated on "The Great Minnesota Cookie Book," a compilation of 80 winning recipes and stories from bakers around the state who entered the contest.
Now, Nelson and Dean have created a sequel: "The Ultimate Minnesota Cookie Book" with 100 winning recipes!
Launch event:
Tuesday, Nov. 12, 2024, 6:30 PM
Talk of the Stacks, Minneapolis Central Library (300 Nicollet Mall, Pohlad Hall, Minneapolis).
Free but registration required: https://www.supporthclib.org/MN-cookie-traditions.
RECIPE: Marzipan Cherry Shortbread
Makes about 2 dozen cookies.
Note: This dough must be prepared in advance. Almond paste can be substituted for marzipan. Dough can be frozen for up to 1 month; remove from freezer about 15 minutes before slicing. A 2018 finalist from Cynthia Baxter of Minneapolis.
- 1 c. all-purpose flour
- ½ c. semolina flour
- ¼ tsp. salt
- ½ c. (1 stick) unsalted butter, at room temperature
- ¼ c. marzipan (about 3 ½ oz., or ½ tube), at room temperature, cut into small pieces (see Note)
- ⅓ c. light brown sugar
- ¼ tsp. vanilla extract
- 1 tbsp. milk, plus extra for dough
- ¼ c. chopped blanched slivered almonds
- ½ c. chopped dried tart cherries
- 1 egg white
- 1 tbsp. water
- ¼ c. turbinado sugar (or granulated sugar, or a decorative sugar)
Directions
In a medium bowl, whisk together all-purpose flour, semolina flour and salt, and reserve.
In a bowl of an electric mixer on medium-high speed, beat butter, marzipan and light brown sugar until light and fluffy, about 2 minutes. Add vanilla extract and 1 tablespoon milk and beat until thoroughly combined.
Reduce speed to low, add flour mixture in batches, mixing until just combined. (If dough is too crumbly, add additional milk, 1 teaspoon at a time and up to 1 tablespoon, until dough comes together.) Stir in almonds and dried cherries.
Shape dough into a log about 12 inches in length and about 1 ½ inches in diameter. Wrap dough log in plastic wrap and refrigerate at least 2 hours (alternatively, freeze for at least 30 minutes).
When ready to bake, preheat oven to 325 degrees and line baking sheets with parchment paper.
In a small bowl, whisk egg white and water until slightly foamy. Brush log with egg white mixture. Roll log in turbinado sugar (or granulated sugar, or a decorative sugar) to coat dough. Slice log into ¼-inch slices and place 2 inches apart on prepared baking sheets.
Bake until bottoms are lightly browned, about 18 to 22 minutes. Remove cookies from oven and cool for 2 minutes before transferring to a wire rack to cool completely.