Sugar cookies

Sugar Cookies

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup confectioners’ sugar

1 sticks cold unsalted butter, cut in pieces

1/4 teaspoon salt

2 egg yolks

1/2 teaspoon vanilla extract

Almonds and Dried Cranberries

Directions:

1. In a small bowl, lightly beat egg yolks and vanilla.

2. Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.

3. With motor running, add egg mixture to food processor.  Process until a dough forms.

4. Wrap the dough in plastic; chill until firm, at least 1 hour.

5. Preheat oven to 320F.  Roll to a thickness of 3/4 inch.

(When I roll a cookie dough, I put the dough between the plastic wraps, so I don’t need sprinkle the extra flour to prevent sticking.)

6. Cut dough with a ginger bread man shape cookie cutter; transfer to baking sheet.

7. Put an almond or a dried cranberry on the cookie man’s chest; fold his arms over the almond or the dried cranberry; make eyes with a small writing tube.

8. Bake until edges are firm, 12-15 minutes.  Cool 1-2 minutes on baking sheets.

 

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Almond, Cranberry, and Raisin Biscotti

These delicious Biscotti (Italian cookie) are perfect for dipping in coffee or having with a cup of tea.Ingredients:

2 cups All-Purpose Flour

½ cup Sugar

½ teaspoon Baking Powder

¼ teaspoon Salt

2 large Eggs + warter =4 oz

3 tablespoon Olive Oil

½ teaspoon Vanilla Extract

1 cup Almonds

¼ cup Dry Cranberries

¼ cup Raisins

Directions:

Toast whole almonds and cut them in halves.

Line a cookie sheet with parchment paper. Preheat oven to 350F

In a large bowl, combine dry ingredients (flour, sugar, salt, and baking powder) and mix well with a spoon.

In a small bowl, combine and beat eggs, olive oil, and vanilla extract.

Add egg mixture to the dry ingredients and mix well.

Add almonds, dry cranberries, and raisins to dough and mix well.

Sprinkle a little bit flour on a piece of plastic wrap.  Dump ½ dough onto the plastic wrap. Form the dough into a rectangle shape (1 inch thick, 2 inches wide).

Place them on the cookie sheet with parchment paper.  Bake for 30 minutes.

Remove from oven to a cutting board and slice on the bias while they are still warm.

Reduce oven temperature to 320F. Place cut sides down and bake an additional 20 minutes.

Let cool completely on wire rack.

Enjoy!!