Grandma Bettys Biscotti Recipes

GRANDMA'S BISCOTTI RECIPE

Steps:

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
• Using an electric mixer, beat the eggs and sugar on medium speed until the mixture is pale yellow, about 3 minutes. Add the oil, milk, and butternut flavoring, and mix for an additional 1 to 2 minutes until completely combined. Reduce the mixer speed to low and gradually add the flour and baking powder, mixing only until just combined. Give the mixture a final stir with a rubber spatula, and fold in the walnuts (if using).
• Divide the dough into four equal pieces and shape each into a log about 10 inches long by 4 inches wide. Place two on each sheet and bake for 24 to 27 minutes, or until firm to the touch and lightly browned. Remove from the oven and place the pans on cooling racks for 10 to 15 minutes, or until you can handle the biscotti easily.
• Increase the oven temperature to 375 degrees F.
• Using a sharp knife, slice each log on the diagonal into ½-inch slices. Arrange the slices cut side-up on the baking sheets and return to the oven for an additional 15 to 20 minutes, or until golden brown (or done to your liking), flipping them halfway through. Allow the biscotti to cool on the baking sheets, then store in an airtight container at room temperature for up to 1 month.

GINGERBREAD BISCOTTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
• Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
• Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
• When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

GRANDMA BETTY'S CANDLE COOKIES

Steps:

• Mix together sugar, margarine, peanut butter, and rice krispies together and form into balls. (As large/small as you want them. I make them smaller than a golf ball.).
• In a double boiler, melt the chocolate bar and chips together and add paraffin wax, may add more wax if needed.
• Once chocolate is melted, dip the balls in chocolate and place on wax paper to cool.
• After the balls settle, store them away. We keep them in the refrigerator or freezer during the holidays.

GRANDMA'S FAVORITE SUGAR COOKIES

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with sour cream, beating well after each addition. Cover and refrigerate for 1-2 hours or until easy to handle. , On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 2 in. apart on lightly greased baking sheets. Sprinkle with remaining sugar. Place a raisin in the center of each cookie. , Bake at 375° for 10-12 minutes or until set and bottoms are lightly browned. Cool for 1 minute before removing to wire racks.

GRANDMA BETTY'S BIRDSEED COOKIES

Steps:

• Cream together sugars, eggs, peanut butter, vanilla and butter until smooth.
• Combine oatmeal, flour and baking soda.
• Add to butter mixture.
• Mix well.
• Mix in remaining ingrediants.
• Roll into balls, place on greased cookie sheets and flatten with a fork.
• Bake at 350 Degrees farenheit.