What We're Baking

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

Ingredients

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

Directions

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.

*This recipe courtesy of allrecipes.com with a slight variation.

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

Directions

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).

*recipe courtesy of recipezaar.com

Almond Lace Cookies

Ingredients

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

Instructions:

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.)

Cooks’ notes: