ROYAL SWEETS WITH CHOCOLATE-BALSAMIC SAUCE

Makes about 2 dozen cookies.

Note: Our 2012 winning cookie is from Patrice Johnson of Roseville.

For cookies:

• 4 egg whites, at room temperature

• 1/8 tsp. cream of tartar

• Pinch of salt

• 1 c. superfine sugar

• 2 tbsp. unsweetened cocoa powder, sifted or whisked to remove lumps

For sauce:

• 3 oz. dark chocolate

• 1/3 c. heavy cream

• 1/4 c. packed brown sugar

• 1 tbsp. balsamic vinegar

• 2 tbsp. cold butter

• 1 tsp. vanilla extract

Directions

To prepare cookies: Preheat oven to 250 degrees and line baking sheets with parchment paper.

In a bowl of an electric mixer fitted with a whisk attachment on medium-high speed, beat egg whites, cream of tartar and salt until mixture is foamy. Gradually add sugar and continue beating until egg whites are very stiff and form solid peaks when the whisk is lifted out of the bowl, at least 5 minutes. Using a rubber spatula, carefully fold in cocoa powder.

Using a pastry bag fitted with a star tip (or a plastic bag, with a corner cut out), fill bag with batter and pipe a basket-shaped circular cookie, 11/2 inches wide and 11/2 inches tall, with a small indented opening in the center (or make a tiny depression in top of cookie with wet finger or back of wet spoon). You could also use a small scoop to drop mounds of batter onto prepared baking sheets and make the indentation on top separately. Repeat with remaining batter.

Bake until cookies are dry and crisp on the outside but tender on the inside, 50 to 60 minutes. If cookies start to take on any color, lower heat to 200 degrees. Remove from oven and cool 5 minutes before transferring cookies to a wire rack to cool completely.

To prepare sauce: In small saucepan over low heat, combine chocolate, cream and brown sugar, stirring occasionally until chocolate has melted. Stir in vinegar. Remove from heat, stir in butter until melted. Stir in vanilla extract and cool slightly. Spoon sauce into center of cookies.

PEANUT STARS SANDWICH COOKIES

Makes about 2 dozen cookies.

Note: This dough must be prepared in advance. Shelf-stable peanut butter, such as Jif o r Skippy brands, works best, because of its salt and sugar content. Both raw or roasted peanuts are suitable, and both are better when toasted. Place peanuts in a dry skillet over medium heat, and cook, stirring or shaking the pan frequently, until they just begin to release their fragrance, about 4 to 5 minutes (or preheat oven to 325 degrees, spread nuts on an ungreased baking sheet and bake, stirring often, for 5 to 7 minutes). Remove from heat and cool to room temperature. From John Halstrom and Trevor Howe of Minneapolis.

For cookies:

• 11/4 cups unsalted peanuts, toasted (see Note)

• 3/4 c. flour

• 1 tsp. baking soda

• 1/2 tsp. salt

• 3 tbsp. unsalted butter, melted

• 1/2 c. creamy peanut butter

• 1/2 c. granulated sugar

• 1/2 c. packed light brown sugar

• 3 tbsp. whole milk

• 1 egg

For filling:

• 3/4 c. creamy peanut butter

• 3 tbsp. unsalted butter

• 1 c. powdered sugar

• 1 tsp. peeled and freshly grated ginger

Directions

To prepare cookies: In a food processor, pulse toasted peanuts until finely chopped and they resemble coarse crumbs (alternately, chop peanuts very fine), and reserve.

In a medium bowl, whisk together flour, baking soda and salt, and reserve.

In a bowl of an electric mixer on medium-high speed, beat butter, peanut butter, granulated sugar and light brown sugar until smooth, about 2 minutes. Add milk and egg, and beat until thoroughly combined. Reduce speed to low, add flour mixture and mix until just incorporated. Fold in peanuts. Cover with plastic wrap and refrigerate at least 1 hour.

When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper. Roll dough into 1/2-inch balls and place 2 inches apart on prepared baking sheets. Using moistened fingers, gently flatten cookies into 1-inch discs.

Bake until edges are slightly browned, 10 to 13 minutes. Remove from oven, cool 2 minutes and transfer cookies to a wire rack to cool completely.

To prepare filling: Place peanut butter and butter in a small microwave-safe bowl. Cook until mixture is easily stirred, about 30 seconds. Add powdered sugar and ginger and mix until filling is smooth.

To assemble cookies: Spread 1 teaspoon filling on the bottom of a cookie. Top with another cookie, bottom side up as if making a sandwich, and gently press cookies together. Repeat until all cookies form sandwiches.

CRANBERRY PECAN SWIRLS

Makes about 3 dozen cookies.

Note: This dough must be prepared in advance. From Annette Poole of Prior Lake.

• 1 1/2 c. flour, plus extra for rolling dough

• 1/4 tsp. baking powder

• 1/4 tsp. salt

• 1/2 c. butter, at room temperature

• 3/4 c. sugar

• 1 egg

• 1 tsp. vanilla extract

• 1/3 c. finely chopped fresh cranberries

• 1/2 c. ground pecans

• 1 tbsp. freshly grated orange zest

Directions

In a medium bowl, whisk together flour, baking powder and salt, and reserve.