History Hijinx: Winter Break The Life and Art of Charles M Schulz – St. Paul, MN

History Hijinx: Winter Break The Life and Art of Charles M Schulz – St. Paul, MN

History Hijinx: Winter Break

Snoopy was never the average beagle, especially not in the winter! From hockey to skating to decorating his doghouse, Snoopy always finds something fun and amazing to do despite the snow! Visit the exhibit, The Life and Art of Charles M Schulz, to learn about the cartoonist’s life-long connection to Minnesota winters. After exploring the exhibit, stop by the History HiJinx table to decorate your own doghouse!

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Dior’s Carousel of Dreams at Saks Becomes a Showstopping Reality on Fifth Avenue

Dior’s Carousel of Dreams at Saks Becomes a Showstopping Reality on Fifth Avenue

Dior x Saks Holiday Windows 2023

Dior has transformed the 10-story facade of Saks’ New York flagship with a reimagined holiday window display and light show experience, along with installations in-store and a Dior pop-up on saks.com.

The Dior-Saks extravaganza has arrived on Fifth Avenue.

WWD: Saks and the French brand have created Dior’s Carousel of Dreams at Saks, marking the first time the retailer has collaborated exclusively with a luxury fashion house for its annual holiday initiative. The extensive takeover, the biggest in Saks’ history, took 100 artisans, 10 months in planning and involved designing and manufacturing objects in Italy for the Saks building and flying them to New York to install.

The 360-degree campaign launched Monday with an exclusive World of Dior digital pop-up on Saks.com and the unveiling of the holiday windows and the 10-story-tall theatrical light show at the Saks Fifth Avenue flagship in New York. The windows and digital pop-up will stay up through Jan. 5.

“The unique alliance between Saks and Dior – initiated over 70 years ago by Monsieur Dior himself – has a highly symbolic value for our House, bringing together the unwavering history we share with the United States and our perpetually reinvented heritage. An ode to the magic of creation in all its forms.”

The installation is punctuated with Dior codes such as the star, the clover and the signs of the zodiac, evoking founding couturier Christian Dior’s legacy, his superstitious nature, and his lucky charms. It draws inspiration from the Dior cruise 2024 collection.

By day, the facade stands as a sculptural work of art, with detailed watercolor effects and three-dimensional metallic elements applied by artisans from around the world. By night, the facade is illuminated by a light show experience inspired by the beauty of creation, nature and the magical moments of winter. The light show features nearly 300,000 LED lights and a medley of songs. For the 14th consecutive year, Saks’ holiday windows and light show are being presented by Mastercard.

“This celebration is around Christmas, the unveiling of the Christmas windows around Rockefeller Center, making a big gift to the city, and to the New York citizens. It’s for Saks, it’s for New York and it’s for the U.S. We hope it will have a reach that is beyond the city and have some recognition for all of our clients across the U.S.A,” said Charles Delapalme, managing director of Christian Dior Couture.

The unveiling event Monday night — which closed down Fifth Avenue outside the flagship — highlighted introductions by Marc Metrick, chief executive officer of Saks, Delphine Arnault and Academy Award-winning actress and Dior ambassador Jennifer Lawrence. It also featured a performance by the Martha Graham Dance Company in the middle of Fifth Avenue, with dancers dressed in costumes designed by creative director of Dior womenswear Maria Grazia Chiuri with headpieces by Stephen Jones and makeup by Dior Makeup.

During the holiday season, more than 10 million people from around the world visit Fifth Avenue, according to the Fifth Avenue Association.

A key component of the partnership is the World of Dior pop-up on Saks.com. It marks the first time that all categories of Dior merchandise are available online anywhere other than on Dior.com. The Dior pop-up features an assortment of Dior collections, including women’s and men’s ready-to-wear, shoes, leather goods, accessories, Dior Maison, Baby Dior and La Collection Privée Christian Dior.

Delapalme said he asked him for a Christmas takeover and Metrick said, “That’s impossible, we’ve never done that. We’ve never given it over to one brand.” Metrick had seen what was done at Harrods last Christmas with their Dior takeover, and the brand suggested they do a different takeover. “It will be the same level of ambition, crazy scale, but the design is going to be a new design just for you, and it won’t be a copy of what we did for Harrods,” Delapalme told Metrick.

Dior chose Saks because it knew that the unveiling of the Christmas windows is something very important for New York City, Delapalme said. “We wanted to make history and do something that was never done before,” he said, joking that Metrick told him that the process has been so complicated and so exhausting that he’d never do it again.

“Every year we challenge ourselves to do something different, to do something exciting, to bring innovation to the city and to everyone who’s visiting,” said Metrick in a separate interview. “We look at the light show and the windows as our gift to New York City. Rockefeller Center has their tree, we have what this is. Last year we did something fantastic and the year before we did something fantastic, so the team keeps raising the bar.”

But one has to wonder, how do other luxury brands feel when the store is dedicated to Dior during the crucial holiday selling period?

Metrick sees a lot of benefits to this collaboration.

“It furthers Saks’ positioning as the destination in New York City,” the CEO said. “This year in particular it will demonstrate Saks’ position as a leading luxury retailer in New York City, which is very important to us. It also works as an acquisition tool. People need to feel welcomed and people need to feel a reason to come and experience Saks. We service the entire continuum of luxury consumers, and this gives consumers a feeling of, ‘I want to go there,’ and if it doesn’t drive business today, it drives consideration and awareness of the brand that will pay off dividends long-term.”

Asked how Dior benefits from the partnership, Delapalme was equally enthusiastic.

“It’s not that we’re replicating a formula that we’ve done before. You’ve seen the facade on the Fifth Avenue store. It’s something that has required 100 artisans from five different countries, overnight, every weekend since April. Basically we want our clients to be amazed, to say, ‘Wow, it’s fantastic. It’s surprising, it’s great. We’ve never seen a Christmas celebration with that level of creativity and scale.’ And we want to surprise people, and we want to do things we’ve never done before,” said Delapalme.

According to Metrick, they started the planning for this in February, and this particular holiday initiative was much more complicated than prior ones. “Because of what we’re doing, this required much more cross functional, so many different artisans from all around the world participated and is working with one of our most important partners, which for all the right reasons, is going to make sure that everything is perfect.

“For the last six months, we’ve had weekly status meetings that I’ve attended. You can’t imagine the amount of people on these calls. Organized, like nothing was frantic,” said Metrick. “The collaboration between Saks, Dior and the third parties to pull this off was unbelievable. People in Paris, people in Italy, people in London, people in New York, people in our offices. There were onsite visits constantly.”

Asked what he anticipates will be bestsellers, Metrick believes holiday sales are about self-purchasing and gift-giving. “Over the holidays, people are going to be traveling, and they’re going to want to have luxury to wear when they’re traveling,” he said. “We’re also hearing that a high percentage of the consumers will be celebrating and going to parties and not necessarily as formal in the past, but we’re going to see a much more elevated casual, fun type of wardrobe. Luxury is going to be where it’s at for that customer,” he said.

To be sure, Metrick is a firm believer that all the brands in the store will benefit from the additional eyeballs on the flagship. He pointed out that historically the Saks facade has been about the light show at night, but the Dior star on the building was built and designed to stand on its own during the day.

“Now you walk by and there’s this beautiful piece of art on the store, and the theme of windows is Paris and New York and the winter, and I think it will bring a lot of eyeballs and drive a lot of inspiration. Rising tides are going to lift all boats,” he said.

After such an extensive and exhaustive undertaking, Metrick said he isn’t opposed to doing a takeover with a single brand again. “The goal is to be very different and innovative. If we can find different ways to do things like this, we’ll do it. We just have to make sure we don’t become repetitive,” he said.

Dior is extremely committed to the U.S. market and Delapalme said it’s one of the brand’s most important ones.

“They [Americans] love Dior as a brand because they have a great sense of fashion, and Dior is a very fashion brand and very high-end brand as well.” He said both Chiuri and Kim Jones, Dior’s men’s artistic director, are loved by Americans. “Both of them do fashion that is very high quality but is also very friendly to wear on a daily basis. They don’t do fashion for museums, they do fashion that is pleasing women and is pleasing men. Their style is very friendly with what American customers are looking for.”

He said Christmas is always a very important season to Dior, and it is launching its cruise collection at Saks, which was originally shown in Mexico City in May and is inspired by Frida Kahlo, the Mexican artist. “On the occasion of this collaboration with Saks, we’re having special products that are only available at Saks across all categories,” he said.

Once Mr. Dior arrives in New York, window projections and animations show him zipping along the Hudson River in a boat shaped like a Dior shoe and gliding across the famous Rockefeller Ice Rink in a sled shaped like a Miss Dior perfume bottle. The Statue of Liberty, the Brooklyn Bridge and the Saks Fifth Avenue New York flagship are among the New York icons that make an appearance in the windows. One display features intricate miniature trunks showcasing special moments in Dior’s history, including the luxury house’s 1972 fashion show at Saks Fifth Avenue in New York and the Christian Dior exhibition at the Metropolitan Museum of Art in 1996. The final window scenes depict oversized Dior lipsticks rushing to Times Square for New Year’s Eve and Mr. Dior’s capping off his trip by ringing in the New Year.

The windows are adorned with snow globes, microworlds, carousels and cuckoo clocks. The clock on the exterior of the store features the zodiac and a celestial theme with the sun, moon, stars and butterflies, which is a key influence for both Christian Dior and Chiuri. Pietro Ruffo collaborated with Chiuri for the creation of the butterfly motif patterns seen across the cruise 2024 collection, and on the facade and design elements. All of the categories are featured in the windows.

In addition to the facade and all 24 windows (five of which are beauty) will be specially designed Dior spaces inside the store in handbags, ready-to-wear and men’s redecorated around a specific theme. In beauty, there is a carousel around the perfumes and all the beauty products. In women’s ready-to-wear on the third floor, the team built a structure, added a new carpet and covered the walls with beautiful gold butterflies.

On the main floor of the store is a carousel installation displaying one-of-a-kind Christian Dior haute couture dresses created in the atelier that are choreographed to spin around. The dresses feature silhouettes drawn by Christian Dior from 1949 to 1955 bearing names such as New York, Amérique and Fifth Avenue.

According to Delapalme, Dior has a dedicated department specialized in these undertakings. “We’re happy that the project is finished because it was a big one,” he said.

Asked about current Dior business in the U.S., Delapalme said, “Business is fine. We’re growing, we’re happy with that. It’s certainly not as strong as it has been in the last four years. But our objectives will continue to serve us well. We are doing some important openings. The U.S. is a market that’s very important for us. We invest a lot in this market. You take a takeover of this magnitude, and say, ‘maybe you should be a bit cautious or manage your costs and investments,’ yes for sure, but we’re so excited about that. We want to bring this forward and bring something crazy to the citizens of New York and to the U.S. market.”

Dior and Saks have had a close relationship, dating back to the mid-20th century. In 1947, the year Carmel Snow, editor in chief of Harper’s Bazaar gave the “New Look” its name, Christian Dior went on a market research trip across the U.S. In 1950, the buyers at Saks attended several presentations of the spring 1950 couture collection, and in September of that year was the first mention in the press of a Dior look sold at Saks. In 1972, Saks opened a Dior boutique that included looks from the Miss Dior line, the Dior Boutique line and some designs from the couture collection. A collection of 60 designs sold exclusively at Saks. In 2013, Dior took over the windows at Saks Fifth Avenue during New York Fashion Week celebrating the brand’s fall 2013 collection, and in 2017, Dior and Saks celebrated the inaugural spring 2017 collection with a Dior dedication of 16 Saks Fifth Avenue windows.

Among men’s merchandise is the recently revealed Dior Icons capsule by Kim Jones, including tailoring, sportswear, knitwear and denim, available exclusively for pre-order on Saks.com. In addition, a new Dior Maison collection that echoes the inspirations of the Dior cruise 2024 collection is featured, including a candle ($900), tray ($550) and decorative pillow ($1,100), gifts that are only available at Saks.

Upstairs on the beauty floors, there’s a specially designed Dior Parfums pop-up — with all the Dior codes such as the cuckoo clock, the stars and the botanical theme — featuring Dior makeup, fragrance and skin care holiday offers and services only available at Saks Fifth Avenue New York through Dec. 10. Key areas are the beauty concierge desk, two photo walls highlighting signature Dior perfumes, escalator table animations and Dior holiday gifting atelier featuring La Collection Privée. The takeover also includes Saks-exclusive limited- and special-edition products, beauty services and client events. Peter Philips, creative and image director of Dior Makeup, has created four holiday makeup looks, available exclusively at Saks’ New York flagship.

Among the beauty exclusives are a La Collection Privée D-Air Diffuser ($2,900), Dior Prestige x Neri & Hu ($2,900), Rouge Premier ($580), Dior x Othoniel J’Adore L’or ($15.000), Baby Dior Beauty ($115 to $230), and La Collection Privée 2023 Advent Calendar ($4,200).

Saks and Dior have added an extra dimension to their holiday partnership with an augmented reality (AR) social media experience. Instagram, Snapchat and Facebook users can launch an interactive AR filter to transform their content with design elements from Dior’s Carousel of Dreams at Saks, available now through January 5th.

ICYMI: Minnesota Christmas City is Celebrating the New Hallmark Movie Release of Rescuing Christmas

ICYMI: Minnesota Christmas City is Celebrating the New Hallmark Movie Release of Rescuing Christmas

Bentleyville USA has become a holiday tradition at Bayfront Festival Park along Duluth’s harborfront.

For the past several years, Duluth at the holidays has been defined by the state’s biggest display of Christmas lights – and one of the largest in the country.

MIA’S 2023 Holiday Gift Guide – Minneapolis, MN

MIA’S 2023 Holiday Gift Guide – Minneapolis, MN

Minneapolis Institute Of Art

For many of us, this may be the most robust holiday season in years: bigger gatherings, perhaps bigger stockings.

Or, maybe you came to appreciate a more subdued season, and want to carry on (quietly). Either way, the Store at Mia has you covered with artful objects for celebration and contemplation, festing and nesting.

Pearl Earrings by The Vintage Royalty

“There’s nothing I love more than a statement earring, and The Vintage Royalty knocks it out of the park every time. Get the Lorena earrings for the bold accessorizer in your life. If you’re looking to make a statement with a more subdued color palette, the Pearl Earrings are a great option (bonus points for the Vermeer reference).” —Anna Dilliard, Adult Programs Specialist

Amalia’s Mesoamerican Table: Ancient Culinary Traditions with Gourmet Infusions

“One of my favorite things is to shop for a good book. Being from Guatemala, when I find a book by a Latin American author—or, better yet, from Guatemala—you bet I’ll be buying that for family and friends. This year, I’ll be buying Amalia’s Mesoamerican Table: Ancient Culinary Traditions with Gourment Infusions. The book features traditional dishes from Guatemala and Central America, which I find fascinating and a great way to experience different cultures.” —Avi Mylrea, Major and Planned Gifts Officer

Langhetta Rocking Ride

“As a mom of two young children, I’m always on the lookout for cool and tasteful toys. I’ve got my eye on the Langhetta Rocking Ride and the Mushie Stacking Rings for my son. My daughter loves to draw, paint, and sculpt, so I’m putting together an art cart for her. These Chunkies Paint Sticks are a MUST, and any fun, air-drying clay is a big hit. Since parents deserve fun things, too, I’ve got my eye on this simple gold bangle to stack with other jewelry and this flask for my husband, for cooler nights around the firepit.” —Trina Reski, Senior Advancement Officer, Head of Major and Planned Gifts

Art is the Highest Form of Hope & Other Quotes by Artists

“A book like Art Is the Highest Form of Hope & Other Quotes by Artists, created and edited by the editors at Phaidon, feels like the perfect gift for someone who loves a cheeky turn of phrase, an amusing anecdote, or the Agony Aunt section of the newspaper. It may also delight someone who adores art and artists and perhaps works in the arts. I happen to be all three, and I think this book will end up in the hands of many of my creative friends, and probably my own (even if I’m the one doing the wrapping).” —Taylor Bye, Design and Editorial Project Coordinator

Flip clock by Cloudnola

“Amy Thielen, the James Beard Award-winning writer and chef who lives in northern Minnesota with her sculptor husband, Aaron Spangler, came out with the perfect book this year for post-pandemic party people. Company: The Radically Casual Art of Cooking for Others features 125 recipes, plus tips on party planning—enough to freshen your repertoire or inspire the suddenly social. I also love the flip clock by Cloudnola, which presents the time on cards as a kind of narrative: “It’s eleven twenty one.” You actually have to read the time, which makes it seem more like a literary choice than a chronological fact.” —Tim Gihring, Brand Narrator and Editor

In Our Hands: Native Photography, 1890 to Now

“As a co-curator of Mia’s exhibition ‘In Our Hands: Native Photography, 1890 to Now,’ I’m obviously biased, but the catalogue for the show would make a very special gift to anyone who loves Native art and photography. Featuring essays by a number of prominent artists in the show, alongside gorgeous full-color illustrations, this not-so-little volume pulls together generations of knowledge in a visually compelling and narratively accessible way.” —Casey Riley, Curator of Photography and New Media, Chair of Global Contemporary Art
Happy shopping! And when you’re done, wrap it all up with colorful paper available in the store from the local Nayana Design Studio or the Native-owned NTVS.
Become a contributing Mia member and you’ll save 10 percent on store purchases, and you can gift memberships as well. Here, we’ve asked museum staff—who know their artful objects—for their favorites.

Location

Minneapolis Institute Of Art

2400 Third Avenue South
Minneapolis, Minnesota 

doitinnorth shop/share gallery

Minneapolis Institute of Art, Glass Ball Christmas Ornament

ICYMI

Groveland Gallery’s Annual Winter Salon: “Time Taken” by Joshua Cunningham – Minneapolis, MN

The winning recipes for the 2023 Star Tribune Holiday Cookie Contest!

The winning recipes for the 2023 Star Tribune Holiday Cookie Contest!

The winning cookies of the 2023 Star Tribune Holiday Cookie Contest. Center, Earl Grey Butter Cookies with Dark Chocolate and Orange Filling (the winner), and finalists: Good Thai Dings, Nanaimo Bar Thumbprint Cookies, Aperol Sparklers and Ginger Chocolate Bliss.

— Photo: Dennis Becker, Food styling: Lisa Golden Schroeder

Happy holidays, and happy baking!

Earl Grey Butter Cookies with Dark Chocolate and Orange Filling by Catie Fesko of Ham Lake won the 2023 Star Tribune Holiday Cookie Contest.

Earl Grey Butter Cookies with Dark Chocolate and Orange Filling by Catie Fesko of Ham Lake won the 2023 Star Tribune Holiday Cookie Contest.

Photo: Dennis Becker, Food styling; Lisa Golden Schroeder

Earl Grey Butter Cookies with Dark Chocolate-Orange Filling

Makes about 22 sandwich cookies.

Note: Use the tea from an Earl Grey tea bag, which is finer than loose-leaf tea. You’ll need a piping bag with a 1/2-inch tip (or cut a 1/2-inch hole in the corner of a plastic zip-top bag). This recipe also works with gluten-free flour. Our 2023 winning recipe is from Catie (Seltz Drew) Fesko of Ham Lake, who was inspired by the famous Pepperidge Farm cookie and adapted a recipe from bakedambrosia.com.

For the cookies:

• 1 1/4 c. all-purpose flour

• 1/4 c. plus 1 tbsp. cornstarch

• 3/4 tsp. baking soda

• 1/2 tsp. kosher salt

• 8 tbsp. (1 stick) butter, room temperature

• 1/2 c. powdered sugar

• 1/3 c. granulated sugar

• 1 egg

• 1 tsp. vanilla extract

• 1 tsp. loose Earl Grey tea (see Note)

• 1 tbsp. milk

For the ganache:

• 1 c. (8 oz.) bittersweet or semisweet chocolate chips

• 1/2 c. heavy cream

• Zest of 1 orange (about 2 tsp.)

Directions

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats.

In a stand mixer fitted with a paddle attachment, cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl and then add the egg, vanilla and Earl Grey tea, beating to combine.

Beat in the flour mixture on low speed until just combined, then add the milk and beat a few seconds more until incorporated.

Transfer the batter into a large piping bag fitted with a 1/2-inch round tip. Pipe the batter in 2-inch logs onto the prepared baking sheets, spacing each log about 3 inches apart. (See baking tip below.)

Bake the cookies one sheet at a time until lightly golden brown at the edges, about 8 to 10 minutes. Remove from heat and cool completely on a wire rack.

Add hot cream mixture to bowl with chocolate and let sit for 1 to 2 minutes. Mix with a whisk until the chocolate is melted and the mixture is smooth and glossy. Let ganache cool to room temperature.

Transfer cooled ganache to a piping bag fitted with a 1/2-inch round tip. Pipe the ganache onto the flat side of 1 cookie, then sandwich together with the flat side of another cookie (alternatively, you can spread the ganache onto each cookie with a knife or offset spatula). Repeat until all the cookies have been filled and sandwiched.

Baking tip: To ensure the cookies are a uniform size, use a toothpick as a guide when piping. Alternatively, draw 2-inch lines on parchment paper with a pencil or marker, flip parchment over and use that as your guide.

Ginger Chocolate Bliss by Lori Lippert of St. Paul is a finalist in the 2023 Star Tribune Holiday Cookie Contest.

Ginger Chocolate Bliss by Lori Lippert of St. Paul is a finalist in the 2023 Star Tribune Holiday Cookie Contest.

Photo: Dennis Becker, Food styling; Lisa Golden Schroeder

Ginger Chocolate Bliss

Makes about 35 cookies.

Note: This cookie must be prepared in advance to allow time for the fillings to chill and the cookies to set. From Lori Lippert of St. Paul. Lippert created the Ginger Chocolate Bliss by combining and adapting recipes from seriouseats.com and the 2003 cookbook “Once Upon a Tart,” by Frank Mentesana and Jerome Audureau.

For the dough:

• 1 1/2 c. sugar

• 1 c. (2 sticks) cold unsalted butter

• 2 heaping tbsp. unsulfured molasses (not blackstrap)

• 2 1/2 tsp. ground ginger

• 1 tsp. baking soda

• 2 teaspoons Ceylon cinnamon, or 1 tsp. regular ground cinnamon

• 1 tbsp. cocoa powder

• 1 tsp. ground cloves

• 1 tsp. salt

• 2 2/3 c. all-purpose flour

• 4 tbsp. heavy cream

• Coarse-grained white decorating sugar

For the chocolate layer:

• 4 oz. semisweet chocolate chips, melted

For the white chocolate ganache filling:

• 3 tbsp. heavy cream

• 6 oz. white chocolate, finely chopped

• 2 tsp. fresh ginger, grated

Directions

To prepare the dough: Adjust the rack to lower-middle position and preheat oven to 350 degrees. Line baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, butter, molasses, ginger, baking soda, cinnamon, cocoa, cloves and salt. Mix on low until moistened, then increase to medium and cream until soft and light — at least 5 minutes. Reduce speed to low and add flour all at once, then drizzle in cream and mix until fully incorporated.

Divide the dough into 70 even pieces, about 1 rounded teaspoon, or 1/2 ounce, each. (Keeping the size consistent is important in having neat sandwich cookies.) Roll into balls. Roll half of the balls in decorating sugar. Place at least 1 ¼ inch apart on parchment-lined baking sheets. Bake for 10 minutes, until cookies start to brown and the tops crackle on top; they will firm up and flatten as they cool. (Finished cookies will be about 2 1/4 inches in diameter.) Cool to room temperature on the baking sheet.

To prepare the chocolate layer: Melt chocolate in a microwave-safe bowl or double boiler. Spread a thin layer of chocolate on the flat side of each unsugared cookie, 1 teaspoon or less. This is the side of the cookie that was touching the baking sheet. Refrigerate the cookies with chocolate for 30 minutes to set.

To prepare the ganache layer: In a small saucepan, bring cream to a boil. Remove from heat and stir in chopped white chocolate. Cover and let sit for 5 minutes. Add grated ginger. Stir thoroughly until ganache is smooth. Cover and, if necessary, refrigerate until thick enough to spread (about an hour).

To assemble: Pair up your cookie, pairing one sugared half with one chocolate-topped half, matching sizes as close as possible. Use a piping bag or spoon to spread a heaping teaspoon of ganache filling on the chocolate half, leaving about 1/8 inch around the outside edge. Cap with a sugared cookie and squeeze slightly.

If desired, store finished cookies in the refrigerator to keep the fillings firm.

Good Thai Dings by the mother-daughter team of Michelle Laurent of Chanhassen and Grace Laurent of Minneapolis, a semifinalist in the 2023 Star Tribune Holiday Cookie Contest.

Good Thai Dings by the mother-daughter team of Michelle Laurent of Chanhassen and Grace Laurent of Minneapolis, a semifinalist in the 2023 Star Tribune Holiday Cookie Contest.

Photo: Dennis Becker, Food styling; Lisa Golden Schroeder

Good Thai Dings

Makes about 36 cookies.

Note: The crystallized ginger should be soft; the recipe calls for 3 to 4 rounds. Tajin is a Mexican chili-lime spice blend; if your store doesn’t carry it, look for other brands, such as Red Hot. And Good Life peanut butter can be found at area co-ops. From the mother-daughter baking team of Michelle Laurent of Chanhassen and Grace Laurent of Minneapolis. The pair based the base cookie on a favorite peanut butter cookie recipe clipped from the Taste section decades ago. The candied peanuts, from Sarah Kieffer’s book “100 Cookies,” are delicious — double or triple the recipe and keep the rest on hand for snacks.

For the candied peanuts:

• 1 c. dry-roasted, salted peanuts

• 1/2 c. granulated sugar

• Pinch of salt, if desired

For the cookies:

• 1 1/4 tbsp. lime zest, from about 3 to 4 limes, finely minced

• 1 1/4 c. granulated sugar

• 3/4 tsp. baking soda

• 1/2 tsp. baking powder

• 1/2 tsp. salt (sea salt or granulated salt)

• 1/2 c. (1 stick) unsalted butter, softened

• 1 c. chunky-style sugar-free peanut butter, such as Good Life, at room temperature

• 1/4 c. honey

• 3 tbsp. crystallized ginger, finely minced (see Note)

• 1 tsp. fresh ginger, finely minced

• 1 egg, at room temperature

• 1 tbsp. whole milk

• 1 tsp. vanilla extract

• 1 c. peanut butter chips

For the dough coating:

• 4 tsp. Tajin (see Note)

• 1/2 c. reserved sugar with lime zest

• 1/2 c. granulated sugar, or to taste

Directions

Prepare the candied peanuts: In large skillet, mix peanuts, sugar and salt over medium-low heat. Stir constantly and cook until the sugar starts to melt, and then turn down the heat to low. Continue to stir until peanuts are lightly caramelized, up to 10 minutes. Remove from heat and continue to stir until peanuts are coated. Pour onto parchment paper and allow to cool.

Once cool, roughly chop and reserve for cookie topping.

Prepare the cookies: In a medium bowl, mix lime zest and granulated sugar together with your fingers, so the juice from the lime zest permeates the sugar. Reserve 1/2 cup for coating sugar, and set the rest aside.

In a large bowl, combine flour, baking soda, baking powder and salt. Set aside.

In a large bowl, beat butter and peanut butter together with a mixer until fluffy. Add honey, 3/4 cup lime sugar, fresh ginger and crystallized ginger and beat until smooth. Add egg and mix well. Add milk and vanilla extract, mix until combined.

Add flour mixture and combine with a spoon or with the mixer on lowest speed. Mix in peanut butter chips by hand or with mixer on lowest speed.

Let dough rest, covered, in the refrigerator for several hours, but preferably overnight, 12 to 24 hours.

To assemble: Preheat oven to 350 degrees, and line baking sheets with parchment paper.

Prepare the sugar mixture by combine Tajin, remaining 1/2 cup reserved lime sugar, and up to 1/2 cup granulated sugar to reach desired spice level.

Roll chilled dough into balls about 1 to 1 1/2 inches (about 2 tablespoons). Roll in the sugar-Tajin mixture. Place on the parchment-lined baking sheets, about 2 inches apart. Press pieces of candied nuts on top of cookie, but do not flatten cookie.

Bake 10 to 12 minutes, and do not overbake. Cookies may seem slightly underdone but they are not. Remove from oven and cool cookies on sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.

Aperol Sparklers by Joanne Holtmeier of Edina, a finalist in the 2023 Star Tribune Holiday Cookie Contest.

Aperol Sparklers by Joanne Holtmeier of Edina, a finalist in the 2023 Star Tribune Holiday Cookie Contest.

Photo: Dennis Becker, Food styling; Lisa Golden Schroeder

Aperol Sparklers

Makes about 48 cookies.

Note: Find premade sweetened dehydrated orange slices at stores like Trader Joe’s; you can also make your own; there are several recipes available online. From Joanne Holtmeier of Edina, who developed it with her favorite cocktail from Italy in mind.

For the cookies:

• 2 c flour

• 1/4 tsp. salt

• 3/4 c. granulated sugar

• 4 tsp. freshly grated orange zest

• 3/4 c. (1 1/2) sticks butter, softened

• 1 egg

• 1/2 tsp. Aperol Italian liqueur

For the glaze:

• 2 tsp. freshly squeezed orange juice

• 2 tsp. Aperol Italian liqueur

• 3/4 to 1 c. powdered sugar

For decoration:

• Pearlized crystal sanding sugar

• Sweetened dehydrated orange segments, optional (see Note)

Directions

Preheat oven to 350 degrees. Line baking sheets with parchment.

To prepare the cookie: Combine flour and salt in a medium bowl and set aside.

Combine the sugar and orange zest in a large mixing bowl with your fingers so that the zest permeates the sugar.

Using a mixer, cream the butter and the orange zest-sugar together until light and fluffy. Add the egg along with the Aperol liqueur. Mix until combined. Slowly add the flour mixture until incorporated thoroughly.

Divide the dough in half and place each half onto a sheet of plastic wrap or parchment and shape into logs 2 inches in diameter. Chill the logs in the refrigerator for 30 to 60 minutes. (Tip: When placing dough logs in the fridge, place each log into a paper towel tube that has been cut down the middle. It helps to keep the round shape.)

When firm, slice dough into 1/4-inch slices. Place the slices on a parchment-lined baking sheet and bake for 8 to 10 minutes, or until set and edges are barely beginning to brown. Remove from heat and let cool completely on a wire rack.

Dip tops of cooled cookies in the icing, place on a wire rack, sprinkle with pearlized crystal sanding sugar and place a small sweetened dehydrated orange segment on the side of cookie, if desired. Let icing set before serving or storing.

Nanaimo Bar Thumbprint Cookies by Annette Gustafson of Maple Grove, a finalist in the 2023 Star Tribune Holiday Cookie Contest.

Nanaimo Bar Thumbprint Cookies by Annette Gustafson of Maple Grove, a finalist in the 2023 Star Tribune Holiday Cookie Contest.

Photo: Dennis Becker, Food styling; Lisa Golden Schroeder

Nanaimo Bar Thumbprint Cookies

Makes 30 cookies.

Note: This recipe must be prepared in advance to allow at least an hour for the dough to chill. Find Bird’s Custard Powder at World Market or online. If custard powder isn’t available, substitute vanilla pudding mix (preferably natural or organic). Use boxed graham cracker crumbs or crush 6 graham cracker sheets until finely ground in a food processor, or place crackers in a plastic zip-top bag and crush them with a rolling pin. From Annette Gustafson of Maple Grove, who developed the cookie for this contest, but also entered it into the State Fair — and won a red ribbon.

For the cookies:

• 1 c. all-purpose flour

• 3/4 c. graham-cracker crumbs (see Note)

• 1/3 c. unsweetened cocoa powder

• 1/4 tsp. salt

• 1/2 c. (1 stick) unsalted butter, at room temperature

• 2/3 c. dark brown sugar

• 1 large egg

• 1 tsp. vanilla extract

• 1/3 c. finely chopped walnuts or almonds

• 2/3 c. unsweetened shredded coconut

For the filling:

• 6 tbsp. unsalted butter, at room temperature

• 1 tbsp. plus 1 tsp. heavy cream

• 2 tbsp. custard powder, such as Bird’s (see Note)

• 1 1/2 c. powdered sugar

For the drizzle:

• 1/2 c. bittersweet chocolate chips

Directions

Line two baking sheets with parchment paper.

To prepare cookies: In a medium bowl, whisk together the flour, graham-cracker crumbs, cocoa powder and salt. Set aside.

Using a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined, about 1 minute. Reduce speed to low. Add the flour mixture, then the nuts and coconut and mix until combined.

Scoop the dough into 30 equal portions, then roll into balls, about 1 tablespoon of dough per ball. (A size #60 cookie scoop is helpful.)

Space the balls evenly on the prepared baking sheets, 15 per sheet. Using your thumb or the end of a wooden spoon handle, press an indent into the center of each ball.

Chill the prepared dough balls for 1 hour in the refrigerator. (If space is limited, chill the prepared dough balls on one baking sheet and then divide them on the other baking sheet before baking.)

When ready to bake, preheat oven to 350 degrees.

Bake for 11 to 12 minutes. Remove from the oven and re-press the indentations while the cookies are still warm (the end of a wooden spoon handle works well; the cookies will be hot). Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before filling.

To prepare filling and drizzle: Using a stand mixer fitted with the paddle attachment, cream butter on medium speed for about 1 minute. Add heavy cream and custard powder and mix until combined. Slowly add the powdered sugar and mix on low until incorporated. Then mix on medium-high until smooth, light and fluffy, 2 to 3 minutes.

Microwave chocolate in bowl at 50% power, stirring occasionally, until melted, about 1 to 2 minutes.

To assemble cookies: Transfer the buttercream to a piping bag fitted with a #3 tip (alternatively, place buttercream in a large plastic zip-top bag and cut off the tip). Fill each cookie indentation with buttercream. Spoon or pipe drizzles of chocolate over each cookie.

Allow chocolate to set in the refrigerator or at room temperature before serving or storing.

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