Back in 2000 - and yes, that does seem like a lifetime ago - we asked a dozen Twin Cities pastry chefs to each share a cookie recipe with us, based on one of the 12 days of Christmas. You know, seven swams a-swimming, six geese a-laying, that whole yuletide routine?

Illustration by the brilliant - and now, sadly, retired - Strib illustrator, L.K. Hanson.

We ended up with some truly memorable cookies. Here are two of my favorites. The first is from Adrienne Odom of the late, great Aquavit in Minneapolis. She opened the restaurant and made the city’s most exquisite pastries there for several years, before moving on to Solera and La Belle Vie. About two years ago, Aquavit chef/co-owner Marcus Samuelsson lured her to his original New York City restaurant. Book a meal there on your next visit, you won’t be disappointed.

Adrienne Odom in a 2000 portrait by Star Tribune photographer Tom Wallace.

Anyway, this recipe is her take on Five Golden Rings. “These citrus gingers are our traditional cookie for the holidays,” she said at the time. “It’s normally a solid cookie, but I made a ring in the center with a cookie cutter, and added the gold leaf.”

GINGER-CITRUS COOKIES
Makes about 2 dozen (2 1/2-inch) cookies.
Note: Candied citrus zest (or peel, as in lemon or orange) is available in the baking goods shelves of most major supermarkets. Edible gold leaf is available at most stores selling cake-decorating supplies.

5/8 c. granulated sugar
1/4 c. lightly packed light brown sugar
1 1/4 sticks (10 tbsp.) unsalted butter, at room temperature
1 egg
3/8 c. molasses
2 1/2 c. flour
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground cardamom
1 1/2 tsp. baking soda
1/4 tsp. ground white pepper
1/2 tsp. salt
1/2 c. candied citrus zest
Edible gold leaf for decoration, optional

Directions
Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a large bowl, using an electric mixer on medium-high speed, beat granulated sugar, brown sugar and butter until smooth and fluffy, about 3 minutes. Beat in egg until incorporated, scraping sides of bowl. Add molasses and beat until thoroughly incorporated. In a large bowl, sift together flour, ginger, cloves, cinnamon, cardamom, baking soda, white pepper and salt. Reduce speed to low and add flour mixture, mixing until just combined. Fold in candied citrus. Using an ice-cream scoop, scoop rounds of dough about 1 1/2 inches in diameter onto prepared baking sheets. Bake 15 minutes or until golden brown. Remove from oven and let cool for 2 minutes. Using a small cap (such as the cap to a bottle of olive oil), cut center out of each cookie (save the small circles for eating.) Transfer cookies to a wire rack to cool completely. Brush with gold leaf if desired.

The second was inspired by Partridge in a Pear Tree, and it came from Jane Yetter, who was the pastry chef at the Birchwood Cafe in Minneapolis. “At the Birchwood, we’re all for simplicity and using what’s on hand,” she said at the time. “I wanted people to say, `Oh look, I have two bruised pears. Let’s make cookies.’ ” The coffee icing is an affectionate nod to Yetter’s grandmother’s ginger cremes.

Jane Yetter in a 2000 portrait by Star Tribune photographer Tom Wallace.

PEAR-COFFEE-WALNUT COOKIES
Makes about 3 dozen cookies.

For cookies:
1 tsp. instant coffee powder
1 c. water
2 c. cored and finely chopped pears (any variety, but preferably ripe), leave skin on
1 c. granulated sugar
1/2 c. (1 stick) unsalted butter
1 c. raisins
1 tsp. ground cinnamon
3/4 tsp. ground cloves
3/4 tsp. ground nutmeg
1 tsp. vanilla extract
3 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped walnuts
For icing:
1 1/2 c. powdered sugar, sifted
1 tbsp. unsalted butter, at room temperature
1 tsp. vanilla extract
3 tbsp. hot coffee
1 c. walnut halves, golden raisins or Craisins for garnish

Directions
To prepare cookies: In a small bowl, dissolve instant coffee in water. In a medium saucepan over low heat, combine coffee mixture, pears, granulated sugar, butter, raisins, cinnamon, cloves and nutmeg; simmer gently until pears are tender, about 4 to 5 minutes. Remove from heat and cool.
Preheat oven to 375 degrees and line baking sheets with parchment paper. When pear mixture is at room temperature, add vanilla extract. In a large bowl, sift together flour, baking soda and salt. Add pear mixture and chopped walnuts; mix until just combined. Drop by heaping teaspoonsful on prepared baking sheets and bake about 12 to 14 minutes. Remove from oven, cool for 2 minutes then transfer cookies to a wire rack to cool completely.
To prepare icing: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar and butter. Add vanilla extract and coffee and beat until smooth. Drizzle frosting on cookies, and top with walnut halves.