Orange Walnut Biscotti

  • 2 3/4 cups flour
  • 2 tsp baking powder
  • pinch salt
  • 1 stick butter
  • 2/3 cup sugar
  • 3 eggs
  • 3 tbsp Grand Marnier
  • 3 tbsp candied orange peel
  • 1 6 oz walnuts, roughly chopped
  • Orange chocolate for dipping, optional

Preheat oven to 350°.

Sift together dry ingredients.  Cream sugar and butter, add eggs one at a time. Add Grand Marnier, candied orange, and walnuts nuts.

Mix in flour.  Divide dough in half.  With floured hands, shape into logs.  Place on parchment-lined cookie sheets and bake for about 20 minutes.

Cool completely.  Slice into 1/2″ slices and toast on both sides in 350° oven for another 15 or so minutes.


Chocolate Peanut Butter Cup Cookies

  • 1 1/2 cups flour
  • 1/2 cup cocoa powder (not Dutch-process)
  • 3/4 tsp baking soda
  • pinch salt
  • 2 cubes (1 cup) butter, softened
  • 1 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 12 oz mini peanut butter cups

Preheat oven to 350°.

Sift together flour, cocoa powder, baking soda, and salt. Beat together butter and sugars until light and fluffy. Add egg and vanilla and mix well.

Mix in flour mixture until just combined. Stir in mini peanut butter cups.

Use #30 scoop (1 1/2 tablespoons) and place about 2 inches apart onto ungreased baking sheets.

Bake about about 12 minutes.


Aunt Emma’s Apricot Cookies

Aunt Emma’s Apricot Cookies

Aunt Emma’s Apricot Cookies

Filling:

  • 1 pound dried apricots, chopped fine (soaked overnight – we soak in apricot brandy!)
  • 3 cups sugar
  • grated lemon rind (we use about a tablespoon – the amount was never specified)

Drain apricots. Place in saucepan with lemon rind, sugar, and water to cover. Bring to a boil, reduce heat and cook until water is absorbed.  Be really careful — it burns easily.  Cool.

Dough:

  • 2 pkg dry yeast
  • 5 cups flour
  • 1/4 cup sugar
  • 1/2 pound lard
  • 4 egg yolks
  • 1 cup sour cream
  • 1 shot whiskey
  • Juice and rind from 1 lemon

Proof yeast with 1 tsp sugar and 1/4 cup warm water.  Cut lard into flour, as you would for a pie dough.  Make a well in the mixture and add all the other ingredients, including yeast.

Work dough with your hands and form into a ball.  (Don’t overwork.  Use a light hand.)  Refrigerate overnight.

Roll cold dough to about 1/8″ thick.  Aunt Emma would cut the dough into triangles, place a scant teaspoon of filling at the wide end, then roll up and shape into a crescent similar to a croissant. It takes a bit of practice. The easier way is to cut squares, fill, and fold over. Place scant teaspoon of filling, fold and seal. Shape into crescent.

Bake at 325° until golden brown on lightly greased sheets or ungreased parchment paper. (Investing in a box of parchment paper is the only way to fly!!)
Cool completely and dust with powdered sugar.


Ricotta Cookies

Ricotta Cookies

Ricotta Cookies

  • 2 cubes butter
  • 2 cups sugar
  • 1 15-16oz whole milk ricotta
  • 2 tsp vanilla
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp lemon zest
  • pinch salt
  • 4 cups flour

Glaze:

  • 1 cup powdered sugar
  • lemon juice
  • Nonpareils

Preheat oven to 350°.

Cream butter and sugar. Add ricotta. Add eggs, vanilla, and zest.  Mix until blended. Add flour, salt, and baking soda. Mix until combined. Dough will be soft.

Drop by a teaspoon onto a lightly greased cookie sheet.

Bake about 15 minutes or until done. Cookies brown on bottom but will remain white.

For icing, mix lemon juice and powdered sugar to form a glaze. Brush on cookies and sprinkle with nonpareils.

They can also be chocolate-dipped, or rolled in colored sugar before baking.


Coconut Cookies

Coconut Cookies

Coconut Cookies

  • 2 cups flour
  • 2 cups shredded coconut, chopped in processor
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 tbsp vanilla
  • 1 tsp coconut extract
  • 2 cups minced shredded coconut for rolling cookies

Preheat oven to 350°.

Whisk together flour, coconut, baking powder, and salt.

Cream butter and sugar in a large bowl until light and fluffy. Beat in egg, vanilla, and coconut extract. Add flour mixture and mix until just combined.

Using a 1 tbsp scoop, form into balls and roll in coconut.

Place on cookie sheets and bake for 14 minutes, rotating pans halfway through.

Makes about 4 dozen cookies.


Cantucci

Cantucci

Cantucci

Cantucci is a Tuscan biscotti, also called biscotti di Prato.

 

  • 2 3/4 cups flour
  • 2 tsp baking powder
  • 1 cube (stick) butter
  • 2/3 cup sugar
  • 3 eggs
  • juice and zest of 1 orange
  • 1 tsp vanilla
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped dried cherries
  • 1/2 cup chopped pistachios
  • 1/2 cup chopped almonds
  • pinch salt

Sift together dry ingredients.  Cream sugar and butter, add eggs one at a time. Add vanilla, salt, orange juice, and zest.  Stir in flour. Stir in fruits and nuts.

Divide dough in half.  Shape into logs.  Place on greased cookie sheets and bake at 350° for 18-20 minutes.

Cool completely.  Slice into 1/4 to 1/2″ slices and toast on both sides in 350° oven.


Irish Whiskey Oatmeal Cookies

Irish Whiskey Oatmeal Cookies

Irish Whiskey Oatmeal Cookies

Ingredients

  • 3/4 cup butter
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 large egg yolks
  • 2 tbsp Irish whiskey
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup rolled oats

Instructions

Preheat oven to 350.

Cream together the butter and sugars until light and fluffy.

Add the egg yolks and Irish whiskey and mix well.

Add the flour, baking powder, baking soda, cinnamon, and salt and mix well.

Stir in the oats.

Scoop onto parchment-lined baking sheets and bake about 12 minutes. I used a 1/4 cup scoop and got 14 large cookies.


Thumbprint Cookies

Thumbprint Cookies

Thumbprint Cookies

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 stick (1/4 cup) unsalted butter, softened
  • 1/2 cup sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/4 cup seedless raspberry jam , apricot preserves or strawberry preserves

Directions

TO MAKE DOUGH:

Whisk together flour and salt. Beat butter and sugar with an electric mixer until very pale and fluffy, about 4 minutes, then beat in egg yolk and vanilla. At low speed, mix in flour mixture just until a dough forms. Form into a disk, then chill, wrapped in plastic wrap, until firm, about 1 hour.

TO ASSEMBLE AND BAKE COOKIES:

Preheat oven to 350°F with rack in middle. Line 1 large baking sheet with parchment paper.

Roll a level teaspoon of dough into a ball, then flatten each ball slightly (to 1 inch wide and 1/2 inch thick). Make a deep indentation in center of each round with your thumb. Make more cookies, arranging them 1 inch apart on baking sheets.

Fill indentations in each cookie with about 1/8 teaspoon jam.

Bake until cookies are baked through and golden-brown on edges, 10 to 12 minutes. Cool on baking sheets 1 minute, then transfer to racks to cool completely.


Chocolate Chocolate Chip Cookies

Chocolate Chocolate Chip Cookies

Chocolate Chocolate Chip Cookies

Ingredients

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk-chocolate chips
  • 1/2 cup semisweet chocolate chips

Directions

Heat oven to 350°F. Cream the butter and sugars in a large bowl. Add the egg and vanilla. Sift together the flour, cocoa, baking soda, baking powder, and salt. On low speed, add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in the chocolate chips.

Form the dough into approximately 1 1/2-inch balls. Place on parchment-lined baking sheets, 2 inches apart.

Bake until the centers are just set, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.


Chocolate Ganache Peanut Butter Cookies

Chocolate Ganache Peanut Butter Cookies

Chocolate Ganache Peanut Butter Cookies

for the filling:

  • 1/4 cup peanut butter
  • 1 cup semi-sweet/bittersweet chocolate

cookie dough:

  • 1/2 cup butter, room temperature
  • 1 cup peanut butter
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 2/3 cups flour
  • 1 tsp baking soda
  • pinch salt

for assembly:

  • demerara sugar – or granulated – for rolling before baking

make the ganache:

Microwave the chocolate and peanut butter in 30 second spurts until melted. Refrigerate until thick enough to form 18 balls. Keep balls refrigerated until ready to use.

make the cookie dough:

Preheat oven to 350°F. Line baking sheets with parchment paper.

Cream butter and peanut butter with brown sugar until light and fluffy. Beat in egg and vanilla. Add flour, baking soda, and salt, and mix until dough forms.

to assemble:

Portion dough into 18 balls. With thumb, make hole in dough ball and insert a ganache ball. Completely seal balls and roll in sugar. Place on cookie sheet.

Bake for 10 minutes, rotating pans halfway through.

Cool completely before eating!