Pumpkin Pecan Biscotti

This is a recipe I made for my husband’s coworkers to share on Christmas Eve. This biscotti has a rich pumpkin color and the flavor really shines through. It’s not too sweet and the pecans really add a nice crunch!

Pumpkin Pecan Biscotti
recipe adapted from Recipezaar.com

2 cups all purpose flour
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup canned pumpkin
1 teaspoon vanilla paste (or extract)
1 large egg
1/4 cup pecans, chopped

– Preheat oven to 350°F.
– Lightly grease your cookie sheet.
– Sift flour and baking powder into a bowl. Add white sugar and salt and stir together.
– In another bowl combine all the wet ingredients: pumpkin, vanilla, egg and brown sugar.
– Pour dry ingredients into wet ones along with pecans; stir together.
– Flour a board and turn dough out onto it. Form 1 large log.
– Put onto cookie sheet and pat down to 1/2 inch thickness.
– Bake at 350°F for 20-23 minutes. Turn oven down to 300°F.
– Remove logs from cookie sheet and cool for 10 minutes.
– Then cut into about 1/2 inch slices and bake 15 minutes at 300°F.

*Biscotti will still be soft but will harden as they cool.

Spicy Chai Spice Biscotti

This is a recipe I made for my husband’s coworkers to share on Christmas Eve. I’ve had this Chai powder for quite sometime and wanted to incorporate it into some baked goods. I thought using the powder in biscotti would be a great idea as I enjoy biscotti with coffee. The result was a nice, subtly sweet and spicy biscotti. You can substitute Chai powder for any instant Chai tea mix readily available at most supermarkets. The Chai powder I used was from my fave spice shop, The Spice House.

Spicy Chai Spice Biscotti
recipe adapted from Joy of Baking

1 teaspoon baking powder
1/8 teaspoon salt
2 cups all purpose flour
3/4 cup granulated white sugar
3 large eggs
1 1/2 teaspoon pure vanilla extract
1/4 Chai spice powder

Preheat oven to 300 degrees F and line a baking sheet with parchment paper.

In a small bowl lightly beat the eggs and extracts together. Set aside.

In a bowl of your stand mixer (or with a hand mixer) combine the flour, sugar, baking powder, salt and Chai spice powder. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms. With floured hands divide dough in half. On a lightly floured surface roll dough into a log about 10 inches long and 3 inches wide. Transfer log to the prepared baking sheet and bake for 35-40 minutes, or until firm to the touch. Note – logs will spread during baking. Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool.

Cranberry Almond Biscotti

This is a recipe I made for my husband’s coworkers to share on Christmas Eve. Cranberry and almond is a great flavor and texture combination for many baked goods like cookies, quick breads, muffins… and biscotti is no exception!

Cranberry Almond Biscotti
recipe adapted from Joy of Baking

1 teaspoon baking powder
1/8 teaspoon salt
2 cups all purpose flour
3/4 cup granulated white sugar
3 large eggs
1 1/2 teaspoon pure vanilla extract
1/2 cup dried cranberries
1/4 cup sliced almonds

Preheat oven to 300 degrees F and line a baking sheet with parchment paper.

In a small bowl lightly beat the eggs and extracts together. Set aside.

In a bowl of your stand mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding the cranberries and almonds about halfway through. With floured hands divide dough in half. On a lightly floured surface roll dough into a log about 10 inches long and 3 inches wide. Transfer log to the prepared baking sheet and bake for 35-40 minutes, or until firm to the touch. Note – logs will spread during baking. Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool.

Chocolate Chip Biscotti

This is a recipe I made for my husband’s coworkers to share on Christmas Eve. What I like about this is that it incorporates all the flavors of the candy bar, packed into a perfect little dunker for coffee and/or hot chocolate! The recipe I used was my go to recipe from Joy of Baking. I took the base recipe and added chocolate chips.

Chocolate Chip Biscotti
recipe adapted from Joy of Baking

1 teaspoon baking powder
1/8 teaspoon salt
2 cups all purpose flour
3/4 cup granulated white sugar
3 large eggs
1 1/2 teaspoon pure vanilla extract
1/2 cup chocolate chips

Preheat oven to 300 degrees F and line a baking sheet with parchment paper.

In a small bowl lightly beat the eggs and extracts together. Set aside.

In a bowl of your stand mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding the chocolate chips about halfway through. With floured hands divide dough in half. On a lightly floured surface roll dough into a log about 10 inches long and 3 inches wide. Transfer log to the prepared baking sheet and bake for 35-40 minutes, or until firm to the touch. Note – logs will spread during baking. Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool.

Almond Joy Biscotti

This is a recipe I made for my husband’s coworkers to share on Christmas Eve. What I like about this is that it incorporates all the flavors of the candy bar, packed into a perfect little dunker for coffee and/or hot chocolate!

The recipe I used was my go to recipe from Joy of Baking. I took the base recipe and added sweetened shredded coconut, almond slices and chocolate chips. I wanted to dip these in melted chocolate but because they were already pretty chocolatey, I left them as is.

Almond Joy Biscotti
recipe adapted from Joy of Baking

1 teaspoon baking powder
1/8 teaspoon salt
2 cups all purpose flour
3/4 cup granulated white sugar
3 large eggs
1 1/2 teaspoon pure vanilla extract
1/4 cup sweetened shredded coconut
1/4 cup almond slices, toasted
1/4 cup chocolate chips

Preheat oven to 300 degrees F and line a baking sheet with parchment paper.

In a small bowl lightly beat the eggs and extracts together. Set aside.

In a bowl of your stand mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding the coconut, almonds and chocolate chips about halfway through. With floured hands divide dough in half. On a lightly floured surface roll dough into a log about 10 inches long and 3 inches wide. Transfer log to the prepared baking sheet and bake for 35-40 minutes, or until firm to the touch. Note – logs will spread during baking. Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool.

If you wanted to dip them in chocolate….

While biscotti is cooling, place 1-2 squares of chocolate almond bark in a mug and melt in the microwave until melted smooth (about 1 minute to 1 1/2 minutes).

Dip 1/3 or 1/2 of the biscotti into the melted chocolate and place on parchment to cool and harden.

Cranberry White Chocolate Cookies

A favorite flavor combination is white chocolate and cranberry during the holidays. My friend Melissa packed these flavors in a tasty cookie and it’s a great change to the traditional chocolate cookie…

Cranberry White Chocolate Cookies
recipe from My Recipes

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup butter, softened
1 1/3 cups sugar
2 large eggs
1 1/2 cups white chocolate morsels
1 (6-ounce) package sweetened dried cranberries

Combine flour and next 3 ingredients; set aside.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries.

Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets.

Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove to wire racks to cool completely.

Note: For testing purposes only, we used Craisins for sweetened dried cranberries.

Pecan Sandies

The Keebler elves popularized Pecan Sandies but I find the ones my friend Lauren made to be better… simply because they are homemade with a touch of love. These are a great recipe and one that’s easy to make!

Pecan Sandies
from AllRecipes.com

1 cup margarine, softened
1 cup vegetable oil
1 cup white sugar
1 cup confectioners’ sugar, sifted
2 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped pecans
1/2 cup white sugar for decoration

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

Classic Butter Spritz Cookies

Another classic holiday cookie are Spritz butter cookies. My friend Lynn brought these to the swap and they are so cute and festive!

Classic Butter Spritz Cookies
from Allrecipes.com

1 cup butter
1 1/2 cups confectioners’ sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt

Cream the butter in a large mixing bowl, gradually add the sugar and beat until light and fluffy. Beat in the egg and vanilla.

Combine the flour, baking soda, cream of tartar and salt. Add the flour mixture to the creamed mixture.

For all the types of cookie shapes preheat oven to 400 degrees F (205 degrees C) before baking. Bake all cookies on an ungreased cookie sheet. Shape the dough in one of the following ways: Roll out the chilled dough and cut with cookie cutters. Sprinkle with colored sugar if desired. Bake for 6 to 8 minutes.

OR: Form dough into logs 2 inches in diameter and slice 1/8 inch thick when chilled. Sprinkle with chopped nuts, if desired, and bake for 7 to 9 minutes.

OR: Shape into balls and bake. Balls may be rolled in sugar mixed with cinnamon if desired. Bake for 10 to 12 minutes.

OR: Put unchilled dough into a cookie press and press into desired shapes chill shaped cookies before baking. Bake chilled cookies for 8 to 10 minutes.

OR: Add 1 cup chopped walnuts and 1/2 cup flour to dough. Chill then shape into balls and bake for 8 to10 minutes. Roll still warm cookies in confectioners’ sugar. Once cool sprinkle chilled cookies with more confectioners’ sugar.

Chocolate Chip Cookies

What’s your favorite kind of cookie? Mine is chocolate chip cookies, hands down! I was thrilled when Kesha brought these cookies to the swap and its a classic everyone must try!

Chocolate Chip Cookies
from Nestle Tollhouse

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Grandma’s Gingersnap Cookies

Trisha brought her Gingersnap cookies to share at my cookie swap. These are a great cookie full of flavor and chewy too. I personally like chewy gingersnaps and what would the holidays be without gingersnap cookies?

Grandma’s Gingersnap Cookies
from Allrecipes.com

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar

Preheat oven to 350 degrees F (175 degrees C).

Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.