Cookies are chef Amy Carter’s “favorite thing.” From working in restaurants and running her own bakery to teaching at a culinary school, and now, focusing on product development initiatives at Lunds and Byerlys, Carter has years of experience in the food industry. She even invented the Lunds and Byerlys “Boosted Donut”—a pastry that doesn’t compromise on a donut’s signature yumminess, but is also high in protein, fiber and iron. It’s no wonder she’s been a leading force behind the Star Tribune’s annual Holiday Cookie Contest for six years.
Minnesota Monthly spoke with Carter about how the contest’s behind-the-scenes cookie-making operation has evolved over the years (including why it was especially challenging in 2020) and looking back at the most memorable cookies she’s baked for the contest.
Read the entire Q&A here.