Today we made Lemon Biscotti!
6T butter, 3/4C sugar, 2 eggs, 3 1/2C flour, 1t baking powder, 1/3C lemon juice, 1/3C sugar
Preheat oven to 350F. Sift together flour and baking powder. In separate bowl, cream butter and 3/4C sugar.
Beat in eggs. blend well.
Stir together lemon juice.
Add half the flour mixture to the butter mixture.
Stir in juice mixture. Add remaining flour mixture until a sticky dough is formed.
Shape into a loaf and place on greased cookie sheet. Flatten to 1/2″ high.
Bake 30-35 minutes or until lightly browned. Cool 20 minutes. Slice with sharp knife into long, thin sticks.
Place on greased cookie sheet cut side down. Bake 20 more minutes or until dry and crunchy.
Today we made Chocolate Almond Cookies!
12 oz chocolate chips, 2T butter, 3/4C flour, 14 oz sweetened condensed milk, 1C whole lightly salted almonds
Preheat oven to 350F. Melt chocolate chips with butter. Blend well.
Stir in milk. Blend well.
Sift in flour. Blend well.
Mix in almonds.
Drop by T onto foil-lined cookie sheets.
Bake 10 minutes or until matte and set.
Today we made Prune Almond Biscotti!
3 2/3C flour, 1C firmly packed, coarsely chopped prunes, 1C coarsely chopped almonds, 1/2t baking powder, 1T vanilla extract, 1/2t baking soda, 1/2t salt, 3/4C sugar, 1/2C butter, melted, 2 eggs
Preheat oven to 350F. Sift together flour, baking soda and salt. In separate bowl, mix sugar and eggs.
Add cooled butter.
Stir in vanilla extract. Blend well.
Stir in dry ingredients until a dough is formed.
Press in prunes and almonds.
Turn onto floured surface. Knead 2 minutes. Shape into 2 logs about 8″ long by 2″ wide. Place on greased cookie sheet 3″ apart.
Bake 30 minutes or until somewhat dried out. Cool 20 minutes. Reduce heat to 275F. Slice logs at a slant into 1″ wide wedges. Bake 20 minutes. Turn over and bake another 20 minutes or until crunchy. Cool 5 minutes. Remove from sheet.
Today we made Coffee Nut Cookies!
1/2C butter, 1/4C sugar, 14 oz sweetened condensed milk, 1C brewed strong coffee, cooled, 1T almond extract, 3C flour, 2 eggs, 1t baking powder, 1/2t baking soda, 1C chocolate chips, 1C coarsely chopped lightly salted almonds, 1C whole lightly salted pistachios without shells
Preheat oven to 350F. Cream butter with sugar.
In separate bowl, sift together dry ingredients. In separate bowl, whisk milk and coffee.
Add eggs to butter mixture.
Mix in extract. Add dry ingredients alternately with coffee mixture to butter mixture in three batches, beginning and ending with dry until just blended.
Batter will be a little thin. Stir in nuts and chips.
Drop by T onto greased cookie sheets.
Bake 15-18 minutes or until lightly browned around edges.
Today we made Strawberry Meringue Cookies!
4 egg whites, 5 large strawberries, hulled, 1 1/2C powdered sugar
Preheat oven to 250F. Beat whites until soft peaks form.
Gradually beat in sugar until glossy peaks form, about 7-10 minutes.
In blender, chop strawberries into 1/4″ pieces. Push chopped strawberries through fine mesh sieve. Fold strawberry liquid into meringue.
Then fold in the strawberry flesh.
Drop by T onto foil lined cookie sheets.
Bake 1/2 hour. Turn off oven. Let cookies sit in oven 2 1/2 – 3 hours more until dry and crisp.
Today we made Pistachio Cookies!
1/3C whole pistachios with shells removed, chopped coarsely; 1 egg, 1 1/2C flour, 1/2C honey, 1T lemon juice, 1/2t baking soda, 1/4C sugar
Beat honey, butter and sugar. Batter will curdle.
Stir in egg. Blend well.
In separate bowl, sift flour and soda. Stir into wet ingredients alternately with lemon juice, beginning and ending with dry, until just blended.
Stir in pistachios. Chill batter 30 minutes.
Preheat oven to 350F. Drop by T onto greased cookie sheets.
Bake 8-10 minutes or until golden brown. Cool 5 minutes. Remove from cookie sheets.
Today we made Chocolate Nut Cookies!
1/2C coarsely chopped walnuts, 1/2C coarsely chopped roasted lightly salted almonds, 12 oz chocolate chips, 1/2C sugar, 2T butter, 2 eggs, 1/2C flour, 1t baking powder
Preheat oven to 350F. Melt 1 CUP chocolate chips. Cool. In bowl, sift together flour and baking powder. In separate bowl, cream butter and sugar until fluffy.
Beat in eggs. Blend well.
Stir in melted chocolate.
Stir in dry ingredients.
Mix in nuts and remaining chocolate chips just until blended. Bake on well greased cookie sheets 12-15 minutes
or until slightly cracked on top.
Today we made Apple Cranberry Cookies!
3/4C milk, 10 oz fresh, raw cranberries, coarsely chopped; 1 2/3C flour, 1/2 t salt, 3/4C brown sugar, 1 1/2t baking powder, 1T cinnamon, 2 small apples, peeled and chopped into 1/2″ pieces
Preheat oven to 375F. Stir dry ingredients.
Cut in butter.
Stir in milk until almost blended.
Stir in apples and cranberries until just blended.
Spoon by T onto greased cookie sheets. Bake 18-20 minutes or until cookie edges come away from cookie sheets.
Today we made Apple Almond Biscotti!
1 extra large apple, peeled and finely chopped; 3C flour, 1C brown sugar, 1T cinnamon, 1 1/2t baking powder, 1/2C butter, 2 eggs, 1/2C roasted, salted whole almonds, coarsely chopped; 1/2T almond extract
Preheat oven to 350F.
Mix eggs with brown sugar.
Add cooled butter to egg mixture.
Stir in cinnamon.
Add sifted flour and baking powder.
Make a sticky dough. Work in apples and almonds.
Shape 1 large loaf about 10″ long. Place on greased cookie sheet.
Bake 25-30 minutes or until lightly browned.
Cool 20 minutes. Cut diagonal slices 1/2″ wide X 4 or 5″ using a serrated knife. Lower oven temperature to 325F. Put back on sheet and bake another 10 minutes. Turn slices over and bake another 10 minutes or until crisp.
Today we made Chocolate Banana Nut Cookies!
1C chocolate chips, 3T butter, 2 small bananas, mashed; 1/2C flour, 1t baking powder, 1/2C sugar, 1/3C cocoa, 1/4C each of coarsely chopped almonds, cashews and walnuts
Melt chocolate chips with butter, stirring constantly until smooth.
Remove from heat. Stir in sugar.
Cool 20 minutes. In bowl, sift together dry ingredients. Preheat oven to 350F.
Add eggs to chocolate mixture. Blend well.
Alternately add dry ingredients and mashed bananas, beginning and ending with dry, in thirds, just until blended.
Stir in nuts.
Drop by T, 1″ apart, onto foil-lined cookie sheets. Batter will be thin.
Bake 18-20 minutes or until cookie edges start to come away from foil.