Bonus: Extra cookie recipes the judges liked

MEXICAN ORANGE-CORNMEAL SANDIES

Makes about 3 dozen cookies.

Note: This recipe must be prepared in advance. "I can't remember where I picked up this recipe," wrote Bret Bannon of Minneapolis. "I do know I was drawn to it because of the orange zest and pecans, two wonderful ingredients fondly remembered from growing up in the South." We also loved the cornmeal, and these delicious cookies reminded us -- in a good way -- of our 2006 contest winner, Orange-Chocolate Cookies. To toast pecans, preheat oven to 325 degrees. Spread nuts on an ungreased baking sheet and bake for 5 to 7 minutes, stirring often. Remove from oven and cool.

• 2 c. flour, plus extra for rolling dough

• 1/2 c. finely ground yellow cornmeal

• 1 tsp. fine sea salt

• 1/2 tsp. baking soda

• 1 c. sugar

• 2 egg yolks

• 1 tbsp. freshly grated orange zest

• 1 tsp. orange extract

• 1/4 c. (about 1 oz.) toasted, finely chopped pecans

Directions

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

In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 1 minute. Add sugar and beat until light and fluffy, about 2 minutes. Add egg yolks, one at a time, beating well after each addition. Add orange zest and orange extract and beat until thoroughly combined.

Reduce speed to low and add flour mixture, mixing until just incorporated. Stir in pecans. Divide dough in half, shape into disks, wrap in plastic wrap and refrigerate at least 30 minutes.

When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper.

Repeat with remaining dough, gathering up scraps, re-rolling and cutting until all dough is used. Bake until lightly golden brown, about 10 to 12 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.

In a double boiler over gently simmering water, melt chocolate. Dip cooled cookies halfway into melted chocolate, allowing excess to drip back into saucepan. Transfer to waxed paper until chocolate sets, about 1 hour.

ORANGE-GINGER DROPS

Makes about 4 dozen cookies.

Note: This recipe must be prepared in advance. We loved these soft, chewy and extra-flavorful cookies, submitted by Cheryl Francke of Arden Hills. "I make ginger cookies -- as well as other ginger treats -- each holiday, and in the past always with the help of my children who are now grown," wrote Francke. "I also like to, on occasion, try a different twist on a family favorite. Taking our famed ginger cookies, I decided to give a different flavor element to them with the addition of orange and an extra boost of ginger. Hence, my Orange-Ginger Drops were invented! I am sending out packages of these cookies to my grown children, who are scattered all over the U.S., so that they can recall those aromas and tastes created by their helping me make these cookies in years past."

• 2 tsp. baking soda

• 1/4 tsp. salt

• 1/2 tsp. ground cloves

• 1 tsp. ground cinnamon

• 1 tsp. ground ginger

• 1 tbsp. finely chopped crystallized ginger, plus extra for garnish

• 3/4 c. (1 1/2 sticks) unsalted butter, at room temperature

• 1 c. packed brown sugar

• 1 egg

• 1/4 c. molasses

• 3 tbsp. granulated sugar

Directions

In a medium bowl, whisk together flour, baking soda, salt, cloves, cinnamon, ginger, 1 tablespoon orange zest and crystallized ginger and reserve.

In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 1 minute. Add brown sugar and beat until light and fluffy, about 2 minutes. Add egg and molasses and mix until thoroughly combined.

Reduce speed to low, add flour mixture and mix until just incorporated. Add orange juice and mix until combined. Cover bowl with plastic wrap and refrigerate at least 2 hours.

In a small bowl, stir together remaining 2 teaspoons orange zest and granulated sugar. Roll dough into 1-inch balls. Dip balls into orange zest mixture and place cookies, sugar-side up, 2 inches apart on prepared baking sheet.

Press a few extra pieces of chopped crystallized ginger into sugared top. Bake until cookies are just set but not hard, 10 to 12 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.

WINTER SNOWCAPPED COOKIES

Makes about 2 dozen cookies.

Note: "I love to bake, and, being a senior in high school, I have become extremely talented at procrastinating on my homework," wrote Amy Gallop of Minnetonka. "Instead of wasting all of my time on Facebook, I like to bake. On a Monday night, when I felt like making cookies, I basically pulled everything sweet from our cabinet that I thought would go well together, and this is what I came up with." To toast hazelnuts, preheat oven to 325 degrees. Spread nuts on an ungreased baking sheet and bake for 5 to 7 minutes, stirring often. Remove from oven and cool.

• 1 tsp. baking soda

• 1/2 tsp. salt

• 3/4 c. Nutella, at room temperature

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

• 1/2 c. sugar

• 1 egg

• 1/2 c. dark chocolate chunks

• 3/4 c. flaked sweetened coconut

• 1/2 c. toasted, roughly chopped hazelnuts

Directions

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 Nutella and butter until creamy, about 1 minute. Add sugar and beat until light and fluffy, about 2 minutes. Add vanilla extract and egg and mix until thoroughly combined.

Reduce speed to low, add flour mixture and mix until just incorporated. Stir in chocolate chunks, coconut and hazelnuts.