Christmas cookies
http://www.christmas-cookies.com/recipes/index.php I've made several of the biscotti and they were great. |
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| I need some new cookie ideas. My signature Christmas cookie is white chocolate macademia nut but we're tired of those. I'll make fudge and possibly 7 layer bars. I'd like to make Swedish spritz but don't have a cookie press..... |
| I got that link the other day, thanks for bringing it up again!! Oh, biscotti sounds good right now.......if there was any room in the inn. I too love them.
My swim group does a cookie exchange......I'm out of Greek cookies and pastries to exchange (long time friends know all my recipes) so these look good! |
| I like the ones that come in a long roll and you cut them into cookies and bake them! |
| Oh cool! Thanks for the site. I love reading recipes just for fun!
pistachio Biscotti, chocolate chip, and snickerdoodles are my specialty, but cookies are my all time fav to make! I think Tasker's mom may have posted a great chocolate biscotti last year! I've mentioned before that I make a new batch weekly at our house because we eat so many!!!!! |
barney1 wrote: I like the ones that come in a long roll and you cut them into cookies and bake them!
LOL! Me too |
I lost my favorite fudge recipe and put out an S.O.S to the forum. There are now several recipes under the Help Needed Subject line. They are ALL good. 
I would love to have the Biscotti recipes mentioned if anyone would be willing to share them. |
| I usually make lemon/anise or just plain almond (sometimes dipped in chocolate), but tonight this looks good. Later, when I'm feeling better I'm giving this a try!
Quote: Walnut Cappuccino Biscotti Makes about 48 2-1/2 cups all-purpose flour 1 cup granulated sugar 1/4 cup brown sugar 2 tablespoons cocoa powder 4 teaspoons coffee beans ground for espresso 1 teaspoon baking soda 1 cup toasted California walnuts, chopped 3 eggs 2 tablespoons extra-virgin olive oil 1/8 cup whole milk Preheat the oven to 350º F. In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed. Place dough onto a floured surface. Divide evenly into two pieces. Roll the dough into two 12 inch logs. Place on a parchment-lined or greased baking sheet and pat the logs down flat - approximately 3 1/2 inches wide. Bake the logs until they spring back when pressed lightly. Allow the logs to cool, then using a bread knife, cut into biscotti about 1/2 inch thick. Arrange the biscotti on the baking sheet, flat on their side. Bake again, at 350º F, for 8 more minutes. Let cool. Store in an airtight container. Note: Recipe and photo courtesy of the California Walnut Commission. |
| Savory instead of sweet these sound good:
Savory Two-Cheese Biscotti Savory biscotti are great for dipping into chili. Make these a couple days ahead, and store in an airtight container. 2 3/4 cups all-purpose flour 3/4 cup (3 ounces) shredded extrasharp cheddar cheese 1/2 cup (2 ounces) grated fresh Parmesan cheese 2 teaspoons baking powder 3/4 teaspoon salt 1/4 teaspoon ground red pepper 1/4 cup fat-free milk 2 teaspoons olive oil 3 large eggs Cooking spray Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a large bowl. Combine milk, oil, and eggs; stir with a whisk. Add milk mixture to flour mixture, stirring until well blended (dough will be dry and crumbly). Turn out onto a lightly floured surface; knead 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls, 6 inches apart, on a baking sheet coated with cooking spray; flatten to 1-inch thickness. Bake at 350° for 30 minutes. Remove from baking sheet; cool 10 minutes on wire rack. Reduce oven temperature to 325°. Cut each roll diagonally into 12 (2/3-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn biscotti over; bake an additional 10 minutes (biscotti will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack. Yield: 2 dozen (serving size: 1 biscotto) |
Pepsi's Mommy wrote: barney1 wrote: I like the ones that come in a long roll and you cut them into cookies and bake them! LOL! Me too i like those better as dough  |
| Made the espresso walnut biscotti. Easy but did you notice no cook time? I didn't time the first baking, but it seemed at least 20 and maybe longer. Second toasting was far longer than 8 minutes. When doing paximadia at church I know I go at least 12 minutes and often 15 and that's in a convection over. So either I like super hard biscotti or I'm overbaking them. Since this is for a group, I decided they needed an icing...and of course I have no pwd sugar and didn't want to be making it at midnight...noisey.... did a chocolate syrup boil not quite to soft ball stage. Dribbled it over and sealed under plastic. This a.m. soft enough for bridge work, still fine for coffee dunking. |
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