Archive for December, 2012

Gingerbread Biscotti

Wednesday, December 12th, 2012

Gingerbread Biscotti has become my go-to afternoon treat this holiday season. It is the perfect little bit of sweetness to have with black coffee. I’ve been getting them from Starbucks, but decided to attempt a batch on my own.

It wasn’t difficult at all! It just requires a little attention and time during the baking process. But, believe me, this biscotti is so worth the time. It was excellent. It was spicy, crisp, and the cinnamon flavored coating gave it just the right touch of indulgence.

I absolutely recommend you give this a try! The chocolate chips are optional, but I thought the chocolate was a delicious accent to the overall flavor.

Gingerbread Biscotti

Slightly adapted from Land O’Lakes

Makes about 3 dozen cookies

1/2 cup butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 tablespoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
3 tablespoons mild molasses
2 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup mini real semi-sweet chocolate chips, if desired

For the coating:
6 ounces vanilla-flavored candy coating (almond bark), chopped
1/4 teaspoon ground cinnamon

Preheat oven to 350 degrees F.

Add butter, sugars and spices to the large bowl of an electric mixer. Beat on medium, scraping bowl often, until well combined. Add eggs and beat until combined. Add molasses and beat until combined. Reduce speed to low and add in flour and baking powder, beating until mixed. Stir in mini chocolate chips.

On a floured surface, split dough in half and form into two logs, about 12 inches long. Place parchment paper on a baking sheet. Place logs on baking sheet 3 inches apart and flatten slightly.

Bake for 22-25 minutes or until top is golden brown and slightly cracked. Remove and cool on cookie sheet for 15 minutes. Change oven temperature to 325 degrees.

After cookies have cooled, place on cutting board and slice diagonally with a serrated knife, making the slices about 1/2 inch thick. Place on an ungreased baking sheet, cut side down. Bake for 9 minutes, then turn slices over and bake for another 5 to 7 minutes or until cookies are dry. Cool completely.

Place almond bark in a small microwave-safe bowl. Microwave on high for 1 minute, stir. Continue microwaving, stirring every 15 seconds until smooth. Stir in cinnamon.

At this point you can either dip biscotti, or drizzle coating on top (after placing biscotti on waxed paper). Let it set for around 30 minutes, and enjoy!

Did you like this? Share it:

White Chocolate Cranberry Cookies

Monday, December 10th, 2012

I can’t believe Christmas will be here in just a couple of weeks! We are already starting to bake cookies in preparation. This weekend I made a batch of these White Chocolate Cranberry Cookies. These are essentially the Classic Chocolate Chip Cookies, but with a holiday twist!

I highly, highly recommend these cookies. The recipe is straightforward and easy, and it contains exactly the right ratio of white chocolate chips/cranberries to dough (aka – a LOT of white chocolate chips).

I baked one sheet of these, and put the rest of the dough in the freezer for easy baking in a couple weeks. I hope you can give these a try!

White Chocolate Cranberry Cookies

Original recipe posted here

Makes about 6 dozen cookies (or less depending on size of cookies)

1 1/2 cups butter, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 large bag (24 oz) white chocolate chips (4 cups)
1 cup dried cranberries

Preheat oven to 350 degrees F.

In the bowl of a large electric mixer, beat the butter, sugars, vanilla and eggs on medium speed until light and fluffy. Add in the flour, baking soda and salt. Stir until combined. Stir in the chocolate chips and dried cranberries.

Use spoons or an ice cream scoop to drop dough 2 inches apart on an ungreased baking sheet. Bake for 11-13 minutes or until cookies are slightly golden brown. Cool for a minute on the sheet and then transfer to a wire cooling rack. Enjoy!

Did you like this? Share it:
Jessie's Kitchen Chronicles