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I have been joyfully busy this holiday season, spending time with friends, meeting for lunch, shopping, trips to the city, running, spa days, entertaining, hosting… having a wonderful time.
While I have been enjoying life, I have forgotten to bake!
We have been invited to friend’s for Christmas Eve this year. I would like to bring some homemade cookies with us, I would also like to deliver some to our neighbors to celebrate the holiday’s.
I need ideas – cookies, bars, any favorite treat!
When: December 12 – 20
Bloggers: Post a recipe to your blog and add your post link below.
Email readers: Please join in by simply replying with a cookie recipe. I will gather the recipes for a weekend post to share with everyone.
For those who don’t like to bake, the best part is that you don’t have to bake anything, just post a favorite cookie recipe. I can’t wait to see what everyone comes up with!
Be sure to look at the comments, tons of recipes have posted there. ~Enjoy!
My families favorite holiday cookie: The frosted sugar cookie. The World Traveler likes them lightly sugared while our son enjoys them ‘smashed’ with every topping available. I pass on this cookie.
My favorite cookie: I love Biscotti, so does my family. It’s also a great gift.
Confession: I’ve never made Biscotti before so I’m looking to Martha Stewart for help.
I will try a few different versions but… with my new found love for figs (thanks to my vacation in Australia earlier this year) I plan to try this recipe:
Holiday Fig Walnut Biscotti
1 cup whole-wheat flour (spooned and leveled)
3/4 cup all-purpose flour, (spooned and leveled)
3/4 cup packed dark-brown sugar
2 teaspoons baking powder
3/4 teaspoon coarse salt
3/4 teaspoon anise seed, chopped
3 large eggs
1 tablespoon finely grated orange zest (from 1 large orange)
1 cup coarsely chopped dried Calimyrna figs (6 ounces)
1 cup walnuts, toasted and roughly chopped
Nonstick cooking spray
1.Preheat oven to 325 degrees. In a large bowl, whisk together flours, brown sugar, baking powder, salt, and anise. In a medium bowl, whisk eggs until they’re pale yellow and hold a ribbon for 1 second when whisk is lifted, about 5 minutes. Whisk in zest.
2.Fold egg mixture into flour mixture until combined. Fold in figs and walnuts. Lightly spray a parchment-lined baking sheet with cooking spray. Divide dough in half on parchment. Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm but gives slightly when pressed, about 25 minutes. Transfer sheet to a wire rack and let logs cool 10 minutes. Reduce oven temperature to 300 degrees.
3.Cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more. Transfer to a wire rack to cool completely.