Tag Archive | "cookie"

Italian Biscotti So Delicious

I’ll bet that you never had biscotti as good as mine! Just kidding I know that you probably make a biscotti that is very good but I wish you would try this recipe and see what you think of it, this recipe is as good as they come. Now remember that all ingredients should be at room temperature.
6 eggs
1 cup sugar
2 teaspoons anise seeds
2 teaspoons vanilla
1 cup melted butter (not hot)
3 cups flour
3 teaspoons baking powder
In a mixing bowl beat eggs and sugar add anise seeds, vanilla and butter. Mix well and then add the flour and baking powder and mix until well blended, it should be soft but not sticky.

Remove dough from bowl and divide into two pieces, form each piece to look like large hot dogs, place on a pan lined with baking parchment and flatten to about one inch thick.

Bake in a preheated 350 degree oven for approximately half an hour until golden brown.

Optional

Cut biscotti into pieces, place on a baking sheet and toast until golden brown.

You can also add tiny pieces of walnuts to your biscotti if you so desire.

If you like chocolate you can dip one end of the biscotti in some melted chocolate and enjoy them with a hot cup of coffee.

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Lace Cookies/Lemon-Buttercream Filling

Ingredients and Instructions

Filling: 2 ts Cornstarch

2 tb Fresh lemon juice

4 Egg yolks; room temp

1/4 c Sugar

10 tb Unsalted butter; * see note

1 ts Finely grated lemon peel

Cookie dough: 3/4 c Sugar

3/4 c Oats; quick cooking

3/4 c All-purpose flour; u

-nbleached 1/2 ts Baking powder

10 tb Butter; melted

1/4 c Milk

1/4 c Light molasses

1 ts Vanilla extract

Recipe by: Jo Merrill * butter–unsalted, cut into 1/2 inch pieces, room temperature. Filling: Dissolve cornstarch in lemon juice. Whisk egg yolks, sugar, 4 tablespoons butter and lemon peel in heavy saucepan. Whisk in cornstarch. Whisk over low heat until smooth and thick enough to mound in spoon, about 5 minutes; do NOT boil. Cool to room temperature, whisking occasionally.

Add remaining 6 tablespoons butter 1 piece at a time, whisking until smooth. Cover tightly and refrigerate until well chilled. This part can beprepared 2 days ahead. Cookies: Position rack in center of oven and preheat to 350 degrees. Dab butter in 3 places on rimless baking sheets or use rimmed sheets turned over and dab the butter on the bottom side. Line with foil, leaving 2-inch overhang on short ends. Combine sugar, oats, flour and baking powder in large bowl. Add melted butter, milk, molasses and vanilla and stir with fork until just blended. Let stand 15 minutes. Drop batter onto prepared sheets by heaping teaspoonfuls, forming into 1-inch diameter rounds and spacing 3 inches apart. Bake until cookies bubble and begin to brown around edges, 6-7 minutes. Transfer foil with cookies to a work surface. Flatten cookies gently with spatula if necessary. Cool completely. Cookies can be prepared 1 day ahead–store airtight. Just before serving, spread 3 teaspoons of filling evenly on bottom side of cookie, top with another cookie, bottom side in. Repeat procedure with remaining cookies and filling.

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