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White Chocolate Almond Biscotti
1/2 lb butter
1/2 cup brown sugar, packed
2 cups flour, sifted
1 cup blanched whole almonds
1 tsp baking powder
1/8 tsp salt
2 cups all-purpose flour
3/4 cup sugar
3 large eggs
1 tsp pure vanilla extract
1/2 tsp pure almond extract
Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10
minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking
sheet with parchment paper.
In a small bowl, lightly beat the eggs and extracts together. Set aside.
In the bowl of your electric mixer (or with a hand mixer) combine the flour,
sugar, baking powder and salt. Beat until blended (about 30 seconds).
Gradually add the egg mixture and beat until a dough forms, adding almonds
about halfway through.
With floured hands divide dough in half. On a lightly floured surface roll each
half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide.
Transfer logs to the prepared baking sheet, spacing the logs about 3 inches
(7.5 cm) apart, and bake for 35-40 minutes, or until firm to the touch (logs will
spread during baking). Remove from oven and let cool on a wire rack for
about 10 minutes.
Transfer logs to a cutting board and, using a serrated knife, cut log into slices
1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet.
Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool.
Store in an airtight container.
Prep Time: 45 mins
Total Time: 2 hours 30 mins
Makes: 40 biscotti
Source: Joy of Baking
Candy Cane Cookies
1 cup butter or margarine, softened
1/2 cup milk
2 cups flour, sifted
1 tsp baking powder
1/4 tsp salt
3 1/2 cups all-purpose flour
1 cup sugar
1 large egg
1 tsp vanilla
1 tsp peppermint extract
1/2 tsp red food colouring
2 tbsp candy canes
2 tbsp sugar
Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg
in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir
food color into 1 half. Cover and refrigerate at least 4 hours.
Stir together peppermint candy and 2 tablespoon sugar; set aside.
For each candy cane, shape 1 rounded teaspoon dough from each half into 4-
inch rope by rolling back and forth on floured surface. Place 1 red and white
rope side by side; press together lightly and twist. Place on ungreased cookie
sheet; curve top of cookie down to form handle of cane.
Bake in 375F oven for 9 to 12 minutes or until set and very light brown.
Immediately sprinkle candy mixture over cookies. Remove from cookie sheet
to wire rack. Cool completely, about 30 minutes.
Prep Time: 40 mins
Total Time: 6 hours
Makes: 4 1/2 dozen cookies
Source: Betty Crocker
Brown Sugar Shortbread
1/2 lb butter
1/2 cup brown sugar, packed
2 cups flour, sifted
Cream the butter and sugar together in a bowl. Gradually add in the flour.
Knead by hand for 20 minutes or until well mixed.
Divide dough into 2 batches. Place each batch on wax paper and form dough
into long rolls. Wrap each roll in wax paper.
Put wrapped and rolled dough into fridge until hard (~ 1 hour).
Slice rolls into 1/2-inch thick cookies. Place cookies on ungreased cookie
sheet and place in middle oven rack on 350F for 10-12 minutes.
Prep Time: 30 mins
Total Time: 2 hours
Makes: 3 dozen small cookies
Source: Family recipe
Ginger Cookies
1/2 lb butter
1 1/2 cups shortening
4 1/2 cups flour
1/2 cup molasses
4 tsp baking soda
1/4 tsp salt
2 cups sugar
2 large eggs
1 1/2 tsp ground cinnamon
1 tsp ground cloves
3/4 cup sugar for dusting
In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves,
and salt; set aside.
In a large mixing bowl, beat shortening with an electric mixer on low speed for
30 seconds. Add 2 cups of sugar. Beat until combined.
Beat in egg and molasses. Beat in as much of the flour mixture as you can
with the mixer. Stir in remaining flour mixture by hand.
Shape dough into 1-inch balls and roll each in remaining sugar. Place 1 1/2
inches apart on an ungreased cookie sheet.
Bake at 350F for 11-13 minutes or until bottoms are lightly browned and tops
are puffed. Do not overbake!
Cool on cookie sheet for 1 minute. Transfer to wire rack to let cool.
Prep Time: 20 mins
Baking Time: 11-13 mins per sheet
Makes: 50 2-inch cookies
Source: Better Homes and Gardens New Cookbook
Hello Dolly Bars
These bar cookies are also known as seven-layer bars. They can create a sticky mess in the pan, so it's crucial to line it with parchment paper. Because the milk needs to seep into the graham cracker crumbs, don't pack the crumbs too tightly in the bottom of the pan.
Yield
24 servings (serving size: 1 bar)
Ingredients
1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
2 tablespoons butter, melted
1 tablespoon water
1/3 cup semisweet chocolate chips
1/3 cup butterscotch morsels
2/3 cup flaked sweetened coconut
1/4 cup chopped pecans, toasted
1 (15-ounce) can fat-free sweetened condensed milk
Preparation
Preheat oven to 350°.
Line the bottom and sides of a 9-inch square baking pan with parchment paper; cut off excess parchment paper around top edge of pan.
Place crumbs in a medium bowl. Drizzle with butter and 1 tablespoon water; toss with a fork until moist. Gently pat mixture into an even layer in pan (do not press firmly). Sprinkle chips and morsels over crumb mixture. Top evenly with coconut and pecans. Drizzle milk evenly over top. Bake at 350° for 25 minutes or until lightly browned and bubbly around edges. Cool completely on wire rack.
Black and White Striped Cookies
Cutting and stacking the dough creates alternating stripes of vanilla and chocolate pieces. For pinwheel variation, stack the two (12 x 8-inch) dough rectangles on top of each other, and roll up into a 12-inch-long cylinder as if you're making cinnamon rolls. Chill the roll before slicing.
Yield
3 dozen (serving size: 1 cookie)
Ingredients
Vanilla dough:
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/8 teaspoon salt
1/2 cup powdered sugar
1/4 cup butter, softened
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 tablespoons ice water
Chocolate dough:
3/4 cup all-purpose flour (about 3 1/3 ounces)
1/3 cup unsweetened cocoa
1/8 teaspoon salt
1 cup powdered sugar
1/4 cup butter, softened
1 large egg yolk
1/2 teaspoon vanilla extract
2 tablespoons ice water
Preparation
To prepare vanilla dough, lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour and 1/8 teaspoon salt, stirring well with a whisk. Place 1/2 cup sugar, 1/4 cup butter, and 1 egg yolk in a medium bowl; beat with a mixer at medium speed until smooth. Beat in 1 1/2 teaspoons vanilla. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Sprinkle 2 tablespoons ice water over surface of dough; beat just until moist. (Dough will be slightly crumbly.) Press dough into a 4-inch circle on plastic wrap; cover and chill 1 hour or until firm.
To prepare chocolate dough, lightly spoon 3/4 cup flour into dry measuring cups; level with a knife. Combine 3/4 cup flour, cocoa, and 1/8 teaspoon salt, stirring well with a whisk. Place 1 cup sugar, 1/4 cup butter, and 1 egg yolk in a medium bowl; beat with a mixer at medium speed until smooth. Beat in 1/2 teaspoon vanilla. Gradually add cocoa mixture to butter mixture, beating at low speed just until combined. Sprinkle 2 tablespoons ice water over surface of dough; beat just until moist. Press dough into a 4-inch circle on plastic wrap; cover and chill 1 hour or until firm.
Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled vanilla dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12 x 8-inch rectangle. Place dough in freezer 5 minutes or until plastic wrap can easily be removed. Remove top sheets of plastic wrap.
Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled chocolate dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12 x 8-inch rectangle. Place dough in freezer 5 minutes or until plastic wrap can easily be removed. Remove top sheets of plastic wrap.
Place vanilla dough on top of chocolate dough, plastic wrap side up. Remove plastic wrap from vanilla dough; turn dough over onto a lightly floured surface. Remove plastic wrap from chocolate dough. Cut dough stack in half crosswise to form 2 (8 x 6-inch) rectangles. Stack one rectangle on top of the other, alternating vanilla and chocolate doughs; wrap in plastic wrap. Freeze 10 minutes or until firm and plastic wrap can easily be removed.
Cut the dough crosswise into 6 (6 x 1 1/3-inch) strips. Stack 2 strips on top of each other to form a stack, alternating vanilla and chocolate to form a striped pattern; wrap in plastic wrap, pressing gently. Repeat procedure with remaining 4 strips to form 2 stacks (there will be 3 stacks total). Chill 30 minutes or until very firm.
Preheat oven to 375°.
Working with 1 stack at a time, unwrap dough. Carefully slice each stack into 12 slices. Place dough slices 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 12 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.
Additional Source: Cooking Light
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