Recipes: Spumoni Squares, Chai Meringues, Cinnamon Cookie Butter Sandwich Cookies, New Scenic Cookies, Salame di Cioccolato (Chocolate Salami)

Makes 2 dozen bar cookies.

Note: Use any combination of dried fruits and nuts (pistachios, cashews, cranberries, cherries) as long as you keep the amounts the same. Orange liqueurs include Cointreau, Grand Marnier and triple sec. Substitute freshly squeezed orange juice for orange liqueur. From our 2020 contest winner, Joanne Holtmeier of Edina.

For cookie base:

• 2 1/2 c. flour

• 1 tsp. baking powder

• 1/2 tsp. salt

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

• 1 egg

• 1 tsp. almond extract

• 1 egg white

For topping:

• 1 c. finely chopped dried apricots (see Note)

• 1/2 c. chopped almonds, lightly salted and roasted (see Note)

• 1/3 c. granulated sugar

• 1 1/2 tsp. freshly grated lemon zest (from about 1 large lemon)

• 1/2 tsp. freshly grated orange zest (from about 1/2 large orange)

• 1/4 tsp. salt

For glaze:

• 1/3 c. honey

• 2 tbsp. unsalted butter

• 1 tbsp. brown sugar

• 1/2 tsp. freshly squeezed lemon juice

Directions

To prepare cookie base: Preheat oven to 350 degrees and grease the bottom and sides of a 9- by 13-inch baking pan with butter.

In a medium bowl, whisk together the flour, baking powder and 1/2 teaspoon salt, and reserve.

In a bowl of an electric mixer on medium-high speed, beat 3/4 cup butter and 1 cup granulated sugar until light and fluffy, about 2 minutes. Add egg and almond extract and beat until combined. Reduce speed to low, add flour mixture and mix until dough becomes clumpy. Using your hands, pat the dough evenly into the prepared pan, smoothing it as much as possible to a uniform thickness. Bake until dough is just set and the edges begin to brown, about 10 to 12 minutes. Remove from oven and transfer baking pan to a wire rack.

In a small bowl, lightly beat the egg white, then brush the cookie base with the egg white.

To prepare glaze: In a microwave-safe container, combine honey, 2 tablespoons butter, brown sugar and lemon juice, and cook until bubbly, about 30 seconds. Remove from microwave, stir to combine and stir in orange liqueur. Drizzle the glaze evenly over the topping.

Allow bar cookies to cool for several hours, then cut into squares, cutting four long rows and six short rows, yielding 24 squares measuring 2 1/4 inches by 2 1/8 inches. The longer they sit, the easier they are to cut, as the toppings and glaze become more secure. They become sturdier the next day. Store in an airtight container or freeze.

Makes about 2 1/2 dozen cookies.

Note: This dough must be prepared in advance. To toast walnuts, place the nuts in a dry skillet over medium heat and cook, stirring (or shaking the pan frequently), until they just begin to release their fragrance, about 3 to 4 minutes (alternatively, preheat oven to 325 degrees, spread the nuts on an ungreased baking sheet and bake, stirring often, for 4 to 6 minutes). This recipe is well suited for bakers using gluten-free flour. From Gwen Goldsmith of Minneapolis.

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

• 1/2 tsp. salt

• 1/4 tsp. baking soda

• 3/4 c. granulated sugar

• 1/4 c. dark brown sugar

• 1 1/2 tsp. maple extract

• 1/4 c. pure maple syrup

• 1 tsp. vanilla extract

• 1 c. chopped walnuts, toasted (see Note)

• 1 c. fig preserves

• 4 oz. (or more) blue cheese, crumbled

In a small saucepan over medium-low heat, melt the butter. Cook, stirring frequently, making sure to scrape bottom and sides of pan, until the butter begins to foam, about 3 to 4 minutes. Keep stirring the butter until the milk solids at the bottom of the pan turn a golden brown (do not let it get dark brown). Remove from heat and reserve.

In a medium bowl, combine flour, salt and baking soda. Reserve.

In a food processor fitted with a metal blade, combine the granulated sugar, brown sugar and maple extract. Pulse 5 to 6 times, then process for 15 seconds. Add cooled brown butter and process until smooth. Add egg, maple syrup and vanilla extract, and process until smooth. Add flour mixture and process until smooth and a ball begins to form.

(Alternatively, if using an electric mixer, combine the granulated sugar, brown sugar and maple flavoring in a mixing bowl and mix on low speed until combined. Add cooled brown butter and mix thoroughly. Add egg, maple syrup and vanilla extract and mix thoroughly. Add flour mixture and mix until combined.)

Transfer dough to a sheet of plastic wrap and shape into a log. Wrap tightly and refrigerate at least 1 hour.

Spread half the fig preserves evenly in a thin layer over each rectangle, leaving a 1/2-inch border along the long edges. Sprinkle walnuts over the fig preserves, then sprinkle crumbled blue cheese.

Starting at the long end, carefully roll each of the rectangles into a log, using the parchment paper to help the process. Lightly press the long end of each log to form a seam, discarding parchment paper. Wrap log in plastic wrap and refrigerate at least 2 hours. (At this point, dough can be frozen; thaw in refrigerator before baking.)

When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper. Remove dough logs from refrigerator and remove and discard plastic wrap. Using a thin serrated knife, cut cookies into 1/4-inch to 1/3-inch thick slices and place 2 inches apart on prepared baking sheets. Bake until edges are lightly browned, about 18 minutes. Remove cookies from oven and cool for 2 minutes before transferring to a wire rack to cool completely.

Makes 2 to 3 dozen cookies.

Note: This no-bake dough must be prepared in advance. Digestive biscuits, such as the McVitie's brand, are semisweet, baking soda-based cookies, and are available in the cookie and cracker aisles of many supermarkets. In place of rum, substitute a combination of 1 tablespoon vanilla extract, 1 tablespoon water, a pinch of ground cinnamon and a pinch of freshly grated nutmeg. Use a high-quality chocolate, such as Ghirardelli 60% Cacao baking bars. From Teresa Haider of St. Paul.

• 8 to 9 oz. bittersweet chocolate, chopped (see Note)

• 1 (8.8-oz.) package digestive biscuits (see Note) or graham crackers, roughly broken into small pieces

• 3 oz. blanched almonds (about 3/4 c.), roughly chopped

• 2 tbsp. honey

• 2 tbsp. unsweetened cocoa powder

• Powdered sugar for garnish

Directions

In a small microwave-safe bowl, combine butter and chocolate and cook until melted, stirring to combine. (Alternatively, in a double boiler over gently simmering water, combine butter and chocolate, stirring occasionally, until mixture is melted and smooth.) Remove from heat and cool until mixture is lukewarm.

In a large bowl, combine the broken biscuits (or graham crackers), almonds, honey, cocoa powder and rum. Stir in the butter-chocolate mixture until completely incorporated.

Spoon mixture onto a large sheet of parchment paper. Shape dough into a rough log shape. Wrap the log up in parchment paper and, using your hands, roll it to neaten the log and set the shape. Roll should be approximately 16 to 18 inches long. Twist the ends of the parchment in opposite directions (like a piece of candy). Refrigerate for at least 4 hours to set.

Makes about 6 dozen cookies.

Note: These cookies must be prepared in advance and are best made on a low-humidity day. From Zia McNeal of Maple Grove.

• 1 c. sugar

• 1/2 tsp. ground cardamom

• 1/4 heaping tsp. ground cinnamon

• 3 egg whites, at room temperature

• Freshly grated nutmeg, optional

Directions

Preheat oven to 250 degrees and line baking sheets with parchment paper.

In a small bowl, whisk together the sugar, cardamom, cinnamon and cloves. Reserve.

Carefully spoon the meringue into a piping bag with a large star tip (a No. 12, 21 or 1M tip from Wilton works best). Pipe cookies into 1 1/2-inch mounds and space about 1 inch apart on the prepared baking sheets (alternatively, you can use 2 teaspoons and drop meringue on the prepared baking sheets). If you prefer a bit more seasoning, sprinkle ground nutmeg on piped meringues. Bake for 90 minutes. Turn off the oven and leave the cookies in the oven for at least 1 hour (do not open the door); this will help dry out the cookies and reduce cracking. Remove cookies from oven and transfer to an airtight container.

Makes about 2 dozen (2-inch) sandwich cookies.

Note: This dough must be prepared in advance. Lotus brand Biscoff Cookie Butter is available in the peanut butter aisle of most supermarkets; Trader Joe's makes a similar product called Trader Joe's Cookie Butter. From Annette Gustafson of Maple Grove.

For topping:

• 2 tbsp. granulated sugar

For cookies:

• 2 1/4 c. flour

• 2 tsp. ground cinnamon

• 1/4 tsp. salt

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

For filling:

• 6 tbsp. (3/4 stick) unsalted butter, at room temperature

• 10 tbsp. (1/2 c. plus 2 tbsp.) Biscoff Cookie Butter (see Note)

• 1 c. powdered sugar

• 1 to 2 tbsp. heavy cream, at room temperature

To prepare topping: In a small bowl, combine 2 tablespoons granulated sugar and 1 1/2 teaspoons cinnamon and stir until thoroughly combined. Reserve.

To prepare cookies: In a medium bowl, whisk together the flour, 2 teaspoons cinnamon and salt. Reserve.

In the bowl of an electric mixer on medium-high speed, beat 1 cup butter and brown sugar until light and fluffy, about 2 minutes. Reduce speed to low, add the flour mixture and mix until the dough just comes together; do not overmix. (If the dough is crumbly, add water, if needed, 1 teaspoon at a time, and use your hands to gently knead it until it comes together.) Shape the dough into a flat disk, wrap in plastic wrap and refrigerate for 30 minutes.

When ready to bake, preheat oven to 300 degrees and line baking sheets with parchment paper.

Remove and discard plastic wrap from chilled dough. Place the dough between layers of parchment paper. Using a rolling pin, roll the dough to 1/4-inch thickness. Using a 2-inch round or fluted cookie cutter, cut dough into circles and place cookies 2 inches apart on prepared baking sheets. Repeat with remaining dough, gathering up scraps, rerolling and cutting until all dough is used. Sprinkle cookies with cinnamon-sugar topping mixture and bake until cookies are just lightly golden but not browned around the edges, about 18 to 20 minutes. Remove cookies from oven and cool for 2 minutes before transferring to a wire rack to cool completely.