KAREN'S ROLLED SUGAR COOKIES
These classic cut-out cookies are easy when you use parchment paper to wrap and chill the dough, then roll out and bake the cookies.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 36
Number Of Ingredients 8
Steps:
- Combine flour, baking powder and salt in large bowl; set aside.
- Beat butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.
- Wrap dough in parchment paper and place in Hefty® Slider bag; refrigerate until chilled, about 1 hour.
- Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
- Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. Cut dough with 2 inch cookie cutters. Place dough on parchment-lined cookie sheets.
- Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.
- Decorate as desired. Store in airtight containers for up to 5 days.
Nutrition Facts : Calories 96.3 calories, Carbohydrate 10.9 g, Cholesterol 24.9 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 37.8 mg, Sugar 4.2 g
KAREN'S BISCOTTI
I received this recipe from my friend in college. She was Italian, and always shared great recipes with me. This is a great recipe for kids, they love the oatmeal cookie taste of this biscotti recipe.
Provided by rwchef
Categories Dessert
Time 47m
Yield 20 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Combine dry ingredients in a large bowl.
- Beat the eggs with the cooled melted butter and vanilla.
- Add the nuts.
- The dough will be sticky. Don't add any more flour. Divide the dough in half.
- On a floured surface, roll one half into a 13x1 1/2-inch log. Repeat with other half.
- Bake on a parchment paper lined cookie sheet 25 minutes.
- Remove to cutting board, carefully, and cool 10 minutes.
- Cut logs into 1/2-inch slices with serrated knife.
- With cut side down on sheet, bake 6-8 minutes more per side.
Nutrition Facts : Calories 145.9, Fat 6.2, SaturatedFat 2, Cholesterol 27.2, Sodium 100.3, Carbohydrate 19.9, Fiber 1.2, Sugar 7.7, Protein 3.3
NUTELLA® BISCOTTI
Subtly sweet from chocolate chips, Nutella®, and sugar, these twice-baked cookies get added crunch from toasted hazelnuts and melt to perfection in your mouth. They're easy to package and give as a gift to complement purchased coffee beans or a hot chocolate mix and can be served on a hot chocolate board spread during the holidays. Dunk in coffee, tea, or even milk!
Provided by thymeforpineapple
Categories World Cuisine Recipes European Italian
Time 2h25m
Yield 44
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Position racks in top and bottom third of the oven. Line two large rimmed baking sheets with parchment paper and lightly spray with cooking spray.
- Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl.
- Beat eggs in the bowl of a stand mixer fitted with a whisk attachment on medium-high speed until pale and frothy, about 2 minutes. Gradually add sugar and mix until pale and thickened, about 2 minutes. Beat in melted butter and vanilla on low speed until combined.
- Add chocolate-hazelnut spread and beat on low speed, scraping down sides and bottom of bowl as needed, until just combined, about 30 seconds. Gradually mix in flour mixture and on low speed until just combined, about 30 seconds. Fold in chocolate chips and hazelnuts until just combined.
- Divide dough in half. Place each half in the center of a prepared baking sheet. Lightly spray your hands with cooking spray and shape each piece of dough into a 3/4-x2 1/2-x13-inch log.
- Bake in the preheated oven, rotating cookie sheets halfway through, until set and firm to the touch, about 30 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
- Carefully transfer one log to a cutting board. Use a serrated knife to cut 1/2-inch slices on the diagonal. Transfer slices back to the baking sheet in an even layer, with cut-sides up. Repeat with the remaining log.
- Bake in the preheated oven until dried, about 30 minutes, flipping cookies and rotating baking sheets halfway through. Transfer biscotti to a wire rack and let cool completely, about 30 minutes.
- Meanwhile, microwave candy wafers in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30-second increments, until melted and smooth, about 1 to 1 1/2 minutes total. Drizzle melted chocolate over one end of each biscotti.
- Refrigerate, uncovered, until chocolate hardens, about 15 minutes.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 16.3 g, Cholesterol 16.8 mg, Fat 6.1 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 54.5 mg, Sugar 6.8 g
WENDY'S BISCOTTI
Provided by Wendy Baker
Yield Makes about 24 biscotti
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. and lightly grease and flour a large baking sheet.
- In a bowl with an electric mixer, beat together butter, sugar, zest and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
- Into a bowl, sift together flour, baking powder and salt and gradually beat into butter mixture, beating until combined well. Stir in remaining ingredients. Chill dough 30 minutes, or until it no longer feels sticky.
- Turn dough out on a lightly floured surface and halve. Form each piece into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet and bake in middle of oven until pale golden, about 30 minutes. Cool logs on baking sheet on a rack 5 minutes.
- On a cutting board cut logs crosswise on a diagonal into 1-inch-thick slices and arrange biscotti, cut sides down, on baking sheet. Bake biscotti in middle of oven 15 minutes, or until golden.
- Transfer biscotti to racks and cool completely. Biscotti keep in an airtight container at room temperature.
AUNT GEN'S BISCOTTI
Provided by Ron Lieber
Categories dessert
Time 1h5m
Yield About 4 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Using an electric mixer, cream together shortening and sugar until smooth. Add eggs one at a time, mixing well after each addition. Add anise extract and vanilla extract, and mix well.
- In a separate bowl, sift together 4 cups of flour, cream of tartar and baking powder. Stir in anise seeds and hazelnuts. Gradually add to shortening mixture, mixing well; dough will be soft and sticky.
- Turn dough onto a lightly floured work surface. Using floured hands, lightly knead the dough, sprinkling with flour as needed until dough is soft but no longer sticky. Pat dough into four loaves a scant 1/2 inch high (they will rise when baked), about 3 inches wide, and 6 to 8 inches long.
- Spray two baking sheets with oil, and place loaves on them. Bake until lightly browned, about 25 minutes. Remove from oven, and cut diagonally into slices about 1 inch wide. Place slices cut-side down and return to oven to bake until undersides are light golden brown, 8 to 10 minutes. Turn cookies and bake again 8 to 10 minutes until cookies are hard and golden brown on both sides.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 32 milligrams, Sugar 4 grams, TransFat 0 grams
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