Blue Ribbon Group Land O’Lakes Best-Ever Shortbread Contest 1st Place
Aperol Spritz Shortbread
Aperol Spritz Cookie is State Fair 1st Place Winner in Land O’Lakes “Best-Ever Shortbread Contest”
Minneapolis-St. Paul, MN – August 27, 2026 – Joanne Holtmeier of Edina has won the 2026 Land O’Lakes “Best-Ever Shortbread Contest” at the Minnesota State Fair. Her Aperol Spritz Shortbread bested 139 other cookies to land in 1st place.
Inspired by her favorite Italian cocktail, Holtmeier’s winning shortbread features the popular Aperol Italian liqueur. It is in both the dough and glaze. Orange zest and butter provide an unforgettable aroma. The high butter-to-flour ratio, granulated sugar and egg in the dough give the cookie a slightly sandy, yet soft and delicate, mouthfeel. You top the cookie with a powdered sugar glaze. A sprinkling of pearlized crystal sanding sugar represents the prosecco and bubbles of Aperol Spritz cocktails. Sweetened dehydrated orange segments are the perfect garnish.
The judges loved the cookie’s on-trend flavor profile, its rich, buttery taste and melt-in-your-mouth texture. They commended the attention to detail Holtmeier used in beautifully executing the recipe.
Holtmeier wins a $200 prize and adds another blue ribbon to her growing collection. The accomplished baker now has 48 award ribbons from the Minnesota State Fair.
Joanne first competed at the State Fair in 2013, winning her first ribbon two years later. She is a perennial entrant at the State Fair and in the annual Star Tribune Holiday Cookie Contest. She celebrated her win with two live TV spots, including an appearance on NBC affiliate KARE 11.
Runner-up winners were stand-outs also: Randi Madden of St. Paul for her Sicilian Sunset Shortbread (2nd place, $100 prize) and Jaime Rook of Minneapolis for Speculoos Shortbread (3rd place, $50 prize).
Aperol Spritz Shortbread Cookies
2 cups flour
1/4 teaspoon salt
3/4 cup granulated sugar
4 teaspoons freshly grated orange zest
1 1/2 sticks Land O’Lakes butter, softened
1 egg
1 teaspoon Aperol Italian liqueur
Glaze:
2 teaspoons fresh squeezed orange juice
2 teaspoons Aperol Italian liqueur
3/4 – 1 cup powdered sugar
Decoration:
Pearlized crystal sanding sugar
Sweetened dried orange segments
Combine flour and salt in a medium bowl and set aside. Combine sugar and orange zest in a large mixing bowl with your fingers so the zest permeates the sugar. Using a mixer, cream the butter and 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 cling wrap or parchment. Shape into logs with a 2-inch diameter. Chill in the refrigerator 30 to 60 minutes. When firm, slice dough into 1/4-inch slices. Place on parchment-lined baking sheet. Bake in preheated 350° oven for 8-10 minutes, just until set and edges barely begin to brown. Let cool completely on a wire rack.
Prepare glaze by whisking orange juice, Aperol, and powdered sugar into an icing consistency. Add more sugar or liquid to achieve desired thickness. Spread about 1/2 teaspoon of icing on top of cooled cookies. Sprinkle with pearlized crystal sanding sugar. Place a small dehydrated orange segment on the side of the cookie. Let icing set and enjoy.
Makes about 36 cookies. Baking Time: About 60 minutes. Plus cooling time.
Baker Tips:
- Don’t be shy with the orange zest. Combine it with the sugar using your fingers so the zest permeates.
- Nail the desired melt-in-your-mouth texture by not overmixing the dough. When you add the flour and salt, do it slowly, and mix just until all the ingredients incorporate.
- Place each dough log into a paper towel tube that has been cut down the middle. Gently roll and secure it to help keep the round shape.
- Orange segments are available premade at Trader Joe’s, or use an online recipe for a homemade version.
- Slice thicker if you prefer. The yield will be smaller and you will need a few more minutes to bake time. Slice thicker if you prefer. The yield will be smaller and you will need a few more minutes to bake time. Dough logs with a 1 1/2-inch diameter yields closer to 48 cookies.
