One of my favorite things to do during the holidays is bake for my friends and family. But, I should let you in on a little secret – I’m not that great of a baker! But, I have managed to conquer a few recipes that make wonderful gifts for those you cherish. Here are a few tried & untried recipes we’d love to share with you.
Do you have a favorite holiday recipe? Tell us about it in the comments.
Chocolate Biscotti with Toffee Bits
- 1/2 cup butter, softened
- 2/3 cup white sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 eggs
- 1 3/4 cups all-purpose flour
- 3/4 cupt toffee bits
- 3/4 cup semisweet chocolate chips
- In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in toffee bits and chocolate chips. Cover dough, and chill for about 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
- Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
- Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.
Simple Butter Cookies
- 8 ounces unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract
- 1 large egg yolk
- 2 cups all-purpose flour
- Beat the butter, sugar, salt and vanilla together until smooth and creamy.
- Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
- Add the flour and mix just until incorporated.
- Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
- Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
- Before baking, preheat the oven to 325°F.
- Line your baking sheets with parchment.
- Slice the dough into slices about 1/8″ thick and place them on the sheets about an inch apart (they won’t be spreading very much, but they need air room around each cookie).
- Bake until JUST beginning to turn golden around the edges, about 16-18 minutes (cooking time will vary so watch them closely).
Almond Lace Cookies
- 1/2 cup packed light brown sugar
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 cup light corn syrup
- 1/3 cup all-purpose flour
- 1/2 cup sliced almonds, chopped
- Preheat oven to 350°F and generously grease 2 large baking sheets.
- Cook brown sugar, butter, and corn syrup in a 1-quart saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then stir in flour and almonds.
- Spoon scant tablespoons of batter 6 inches apart on baking sheets (4 cookies per sheet) and bake 1 sheet at a time in middle of oven until golden brown and bubbling, 6 to 8 minutes. (Cookies will spread to 5 to 6 inches.) Cool cookies on sheet 1 to 2 minutes. Quickly but carefully remove cookies from sheet with a metal spatula and transfer to a rack to cool completely. (If they become too brittle to transfer, return baking sheet to oven for about 1 minute to allow cookies to soften.)
- Cookies keep in an airtight container 5 days. · If batter becomes too stiff to spoon easily, reheat over low heat 30 seconds.
- Be sure to cool these cookies before transferring them to a rack—they are very soft when they first come out of the oven and need a moment to set.
*recipe courtesy of Epicurious.com