Italian Christmas Cookies Zuccarini

My first teaching position was at a private preschool in a nearby resort town. One year, one of the moms brought these amazing Italian cookies in to share with us. Oh my goodness, they were about one of the best cookies I had ever eaten. I asked if she would share the recipe with me, and she did!

I love the taste of anise, and these cookies are loaded with anise flavor! They are so light and buttery. They are one of my hubby’s favorites:). From the buttery cookie to the sprinkles on top (please don’t forget the sprinkles), these are sure to please!!

Ingredients:

4 large eggs, room temperature
1 cup granulated sugar (200 grams)
½ cup unsalted butter, room temperature (113 grams)
2 teaspoons vanilla bean extract (or pure vanilla extract)
3½ cups all-purpose flour (489 grams)
4 teaspoons baking powder
pinch of fine kosher salt

Icing:

2 cup sifted confectioners’ sugar (240 grams)
1 teaspoon pure vanilla extract (or pure anise extract)
2-3 tablespoons milk
Sprinkles

Instructions:

In a bowl sift together the flour, baking powder and salt. Set aside.

In a large mixing bowl, cream together the butter and sugar for 2 minutes. Scrape sides of mixing bowl and paddle.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla. Add the flour mixture and mix until just combined. Refrigerate for one hour.

Scoop or cut off a small amount of dough and roll on floured surface into 6 inch strips.

Roll into shape and place on greased cookie sheets.

Bake at 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light).

Remove cookies to wire rack and cool completely before glazing.

Add the icing ingredients to a bowl and whisk until smooth. You want it more thick than thin, but still runny.

Dip the tops of the cooled cookies into the glaze, allowing it to drip down the sides of the cookie. Top with sprinkles while the icing is still wet.

Transfer the cookies to a wire rack to set (about an hour). Enjoy with your hot beverage of choice (mine is a nice cup of hot black coffee…yum!).

I hope you make these, and if you do, I am sure they will be one of your favorites. Maybe they already are your favorite and you misplaced your recipe (it could happen). Either way, tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!

Cranberry Pistachio Biscotti

Okay, this post goes out to all my dunkers out there (you know who you are). I think it’s safe to say this is one of the best biscotti recipes around. I love the combination of cranberries and pistachios. I also love my coffee black, and when I dip this delicious cookie down in my hot cup of java….YUMMMM!!!! Come on, you know what I’m talking about!

Well, let’s stop talking about it, and make these delicious gems…pronto!! You are going to be very happy you did!

Ingredients:

2 cups all-purpose flour (279 grams)
1 1/2 teaspoons baking powder
3/4 cup sugar (150 grams)
1/2 cup (113 grams) unsalted butter, room temperature
zest of one orange
1 teaspoon vanilla bean extract
1/4 teaspoon fine kosher salt
2 large eggs, room temperature
3/4 cup pistachios, coarsely chopped (92 grams)
2/3 cup dried cranberries (106 grams)
2 cups white chocolate chips, melted (340 grams) This is used to dip the biscotti bottoms.

Instructions:
1. Preheat the oven to 350 degrees F.
2. Line a large baking sheet with parchment paper.
3. Whisk the flour and baking powder in a medium bowl to blend.
4. Using an electric mixer, beat the sugar, butter, orange zest, vanilla bean extract, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
5. Form the dough into a 13″ long X 3″ wide log on the prepared baking sheet. Bake until light golden, about 25-30 minutes. Cool for 15 minutes.
6. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices (I like to cut the ends off to have a little treat right away). Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 10-15 minutes. Transfer the biscotti to a rack and cool completely.
7. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip bottom of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on a baking sheet lined with parchment until the chocolate is set.The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in plastic wrap and freeze in resealable plastic bags up to 3 weeks. Of course, I like to eat mine immediately:)! Go ahead…put your feet up, pour yourself a nice hot beverage, and dunk that biscotti. You have my full permission!!

I hope you make these delicious treats, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!

Linzer Cookies

I have been in full on Christmas baking mode all week. Holiday baking has always been my favorite! I make at least one new cookie recipe every year. Some make the cut, and some don’t. I started making linzer cookies many years ago and they are on my cookie list every year:)! Shortbread cookies with jam in middle…yum!

I make my own Jammie Dodgers too (FYI they are waaaay better than store bought…just saying wink wink). Check out my Jammie Dodgers post!

Now let’s get started on these melt in your mouth cookies!!

Ingredients:

1 cup butter, softened (226g)
1 cup powdered sugar, sifted (120g)
2 large egg yolks, room temperature
1/4 teaspoon teaspoon salt
1/2 teaspoon cinnamon
1 vanilla bean extract
2 tablespoons freshly squeezed lemon juice (30ml)
2 ½ cups all-purpose flour (349g)
1 cup almond flour (110g)
½ cup raspberry jam (or one of your choice)

Instructions:

Line baking sheets with parchment paper. Set aside.
In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix butter on medium speed until creamy (about 2 minutes). Scrape sides of bowl and paddle. Add sugar and mix to combine. Add egg yolks and mix until combined. Mix in lemon juice, zest and extract. Whisk flours, cinnamon and salt together. Add to wet ingredients and mix just until incorporated.
Divide the dough into two and form into 1 inch thick discs. Wrap tightly in plastic wrap and chill at least 1 hour (or up to 2 days).
Preheat oven to 350 degrees F. On a lightly floured surface (or between two sheets of parchment) roll out dough into 1/4 inch thickness. Cut out cookies with a 2-inch cookie cutter of your choice and place on the prepared baking sheets allowing at least a one inch space between each cookie. You should end up with about 48 cookies (24 cookies after they are put together). Chill the dough in the freezer for 8-10 minutes after cutting and before baking. The dough will get a little soft while you’re rolling and cutting the cookies. Chilling the dough will help the cookies hold their shape:).
Bake cookies for 8-10 minutes or until they are golden brown around the edges. Cool cookies on the baking sheet for 5 minutes, and then transfer to a cooling rack to cool completely.
Fill cooled cookies by spreading jam on the bottom of one cookie and place another on top. Sprinkle with powdered sugar if desired. Store in an airtight container at room temperature up to 1 week. Freeze for up to a month. Enjoy!

I hope you make these delicacies, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!

Pumpkin Whoopie Pies

Who was the originator of the Whoopie Pie?

No one is quite sure where whoopie pies originated. At least four states, (Maine, New Hampshire, Massachusetts, and Pennsylvania) lay claim to the yummy tidbit.

Some say it was invented by Amish wives, using scraps of cake batter and leftover frosting. According to legend, the name started when Amish men and children would shout, “Whoopie!”, when these treats were found in their lunch box.

The first known commercially produced whoopie pies were sold by Labadie’s Bakery in Lewiston, Maine, home of the Farmer’s Almanac, in 1925 (some say 1918).

Maine is also notable for officially acknowledging the third Saturday in June official “Whoopie Pie Day”. That’s my kind of day:)!! This day is set aside to celebrate these sweet treats, which happens to be the official state treat…yumm!!

Although it is still a mystery where whoopie pies came from, one thing is clear; you can easily make your own, no matter where you live.

I’ve made chocolate and red velvet whoopie pies in the past. Both are equally amazing, and I promise these pumpkin whoopie pies are exquisite too!!!

Ingredients for Pumpkin Whoopie Pies (makes 1 dozen)

1 cup brown sugar (170 grams)
1/2 cup vegetable oil (110 grams)
3/4 cup canned pumpkin (180 grams)
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (210 grams)
1/2 teaspoon fine kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 1/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground cloves

Instructions for Whoopie Pies:

Heat oven to 350° Farenheit. Line baking sheet with a silicone pad or nonstick parchment paper.

Whisk brown sugar, vegetable oil, canned pumpkin, egg, and extract in a large mixing bowl.

In a separate bowl, stir the dry ingredients together until combined.

Add the dry ingredients to the wet batter and mix until completely combined.

Place batter onto prepared baking sheet using a medium sized scoop (or spoon).

This recipe makes 24 cakes (12 whoopie pies). I baked 12 on a baking sheet, and did this twice.

Bake for 10-12 minutes. Remove from oven and cool completely before filling with cream cheese icing (see recipe below).

Cream Cheese Filling Ingredients:

1/2 cup cream cheese (120 grams)
6 tablespoons unsalted butter, softened (85 grams)
1/2 teaspoon pure vanilla extract
1 1/2 cups sifted powdered sugar (180 grams)

Directions:
Using a mixer, beat together cream cheese, butter, and vanilla extract at medium speed. Switch to low speed and gradually mix in powdered sugar until combined, then switch to high speed and beat until light and fluffy.

Pipe filling on one of the cakes and top with another cake. Gently press together. These whoopie pies are soooo delicious! They can be eaten immediately or you can store them in an airtight container in the refrigerator.

I hope you make these delectable treats, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see photos of your confections!

Oatmeal Chocolate Chip Cookie Cereal

We are having cookies for breakfast! Yup, that’s right, cookies. Not just any old cookie either. We are having oatmeal chocolate chip cookies…yummmm!! Cookies and milk:).

Okay, okay, it’s actually cereal, but it is de-li-cious!!! It’s not super sweet. Don’t get me wrong, I like sweet things, but there are some cereals out there that are so sweet they actually make your teeth hurt!

When my kid’s were little I didn’t like going down the cereal aisle in the grocery store. My son would bring me boxes of Fruity Pebbles, Fruit Loops (we all know they don’t have ANY fruit in them!). I used to call it “junky” cereal. Sometimes I would let them pick out a box and they could have it occasionally as a treat:).

Making mini versions of my favorite food and turning them into cereal is fun! Remember the mini pancakes I posted a couple of weeks ago? You’ve heard of thinking outside the box? Well, I’ve been “baking” outside the box:).

I used healthier ingredients in this cereal. If you don’t like the taste of coconut, use refined coconut oil. The oil helps to keep the cookies from spreading. They will hold their “cookie” shape. I used 1 large egg, but you can swap it out with 1 tablespoon of ground flaxseed if you want to keep it vegan. You can use mini semi-sweet chocolate chips, or they can be omitted altogether. I’m a total chocolate lover, so that’s not even an option!! I use old fashioned (gluten free) organic grain rolled oats, but any rolled oat will work.

Rolling the cookies does take some time (about 10 minutes a tray, and it make 2 trays). I divided the dough into 4 sections and rolled them into 12″ logs with a 1″ circumference. Wrap in plastic wrap or parchment. Chill for about 5 minutes in the freezer. The chilling helps with the cutting and shaping process.

You can place them on the cookie sheet without rolling them, but I like the way they look by gently rolling into a ball shape and place on the prepared baking sheet. You could get your children to help. It would make the process go much faster:)!

Bake them for 7-9 minutes (350° farenheit).

Allow the cereal to completely cool on the trays and store in an airtight container. I make mine the night before, and they are ready to enjoy first thing in the morning.

Pouring the milk on top of these delicious little morsels is like eating a bowl of dunked cookies (and who doesn’t like to dunk their cookies in milk?).

This cereal can be enjoyed on their own or as a snack too!

Ingredients:

1/2 cup refined coconut oil (110 grams)
1/8 cup coconut or granulated sugar (25 grams)
1/4 cup dark brown sugar (57 grams)
1 teaspoon pure vanilla
1 large egg (or 1 tablespoon flaxseed)
1 1/4 cups whole wheat or all-purpose flour (160 grams)
3/4 cup gluten free old fashioned rolled oats (61 grams)
1/4 teaspoon fine sea salt
1/2 teaspoon baking soda
3/4 cup mini semi-sweet or sugar free chocolate chips (130 grams)

Instructions:

Whisk the flour, oatmeal, baking soda and salt together in a small bowl. Beat the coconut oil, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy (about 2 minutes). Scraping the bowl and beaters as needed. Add the egg and mix well. Add the flour/oatmeal mixture and mix until combined. Stir in the mini chocolate chips.

Divide the dough into 4 portions. Place on a piece of plastic wrap or parchment. Roll into 12″ long logs (1″ in circumference). Wrap and place it in the freezer to chill for about 5 minutes. You just need the dough to firm up a bit so it is easier to form into mini cookies:).

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Remove the logs from the freezer, and using a sharp knife, slice the dough into 1/2″ slices. You can place the rounds of dough on the prepared baking sheets, or you can roll the sliced cookie dough to make a small balls and place them on the baking sheet.

Bake for 7-9 minutes. Allow the cookies to cool completely before storing them in an airtight container. Eat them with milk or by the handful. Yummy!

I hope you make this delicious cereal (snack). If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures!

This recipe was inspired by Tieghan @halfbakedharvest

Chocolate Covered Sprinkle Cookie Bars

IMG_6986-3 — Give me all the sprinkles!!

These delicious cookie bars are sure to please all your chocolate and cookie cravings, AND they have sprinkles!! I think I’ve made it pretty clear about my love for sprinkles. Check out my other recipes with sprinkles (funfetti cupakes and birthday cake…yum!).

I used no sugar chocolate chips and sweetened condensed coconut milk. This is just a preference. Regular semi-sweet, milk and dark chocolate morsels will taste delicious, as well as sweetened condensed milk:).

Ingredients:

1/2 cup unsalted butter softened (113 grams)
1/2 cup granulated sugar (100 grams)
1 large egg
1 tablespoon vanilla extract divided
1/2 teaspoon butter extract
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 cups AP flour (250 grams)
1/3 cup sprinkles (63 grams) plus more for the top
1 1/2 cups milk or semi-sweet chocolate chips (240 grams)*
1/2 of a 14 oz. can of sweetened condensed milk (198 grams)**

Instructions:

Preheat oven to 350°F. Spray a 9×9” pan with cooking spray or line with parchment and spray for easy removal and clean-up.

Measure flour, baking soda, cream of tartar in a medium size bowl. Whisk to incorporate, and set aside.

Cream butter and sugar with a hand or a stand mixer (about 2 minutes) . Mix in egg and two teaspoons of vanilla extract (scraping sides of bowl as needed).

Pour flour mixture into the butter mixture and mix just until until all the flour has incorporated. Be careful not to over mix. Stir in 1/3 cup sprinkles.

Press batter into prepared pan.

Bake for about 18-20 minutes until the sides just start to get golden brown.

Once the bars are cool, add the chocolate chips and sweetened condensed milk to a medium saucepan.

*I use Lily’s dark chocolate chips.

**I use sweetened condensed coconut milk.

Heat over low heat, stirring constantly, until melted and smooth. Remove from heat and stir in teaspoon vanilla extract.

Quickly pour and spread over cooled cookie bars.

Put more sprinkles on top and press lightly to adhere them to the surface. Let come to room temperature, then chill until set. Cut into squares. Enjoy!!

I hope you make these delicious chocolate covered sprinkle cookie bars. If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos:)!!

Amazing Chewy Chocolate Chip Cookies

My goal this year is to post my tried and true recipes and this recipe is at the top of my list. I started my food blog back in June of 2019 and I’m not quite sure how I haven’t posted this amazing (it really is!) chocolate chip recipe.
I would like to talk a little bit about using a scale to measure your ingredients.

I made this purchase a few years ago, and I have to say it is one of the best kitchen gadget investments….just saying.
Please trust me on this! The consistency in the outcome of your baked goods will be so noticeable that you will wonder how you ever survived without one. Yes, it is that good!! I use mine for both dry and wet ingredients. This thing is a deal changer!

Next, I would like to talk about the quality of the ingredients you put into your homemade confections. When choosing an extract, be sure to buy pure and not imitation. It is going to make a huge difference in the overall taste of your product!
When I first started baking chocolate chip cookies, like most people my age, I used the recipe on the back of the Nestle Tollhouse bag. There was no Google or food bloggers and according to Wikipedia, the Food Network launched it’s first live broadcast on November 23rd, 1993.

It was over forty years ago when I first started making these very popular confections. They always came out pretty tasty, but they weren’t consistent. I mean, they tasted really good, but sometimes they were flat and crunchy, and sometimes they were puffy and chewy. It took me a while to figure out that dough needed to be refrigerated.

Fast forward to around 8 years ago. After Christmas, when I opened the last tin of cookies, I gave our grandson Seth a chocolate chip cookie (this was his favorite). He ate the cookie and innocently said, “I just like fresh cookies Mimi”. My heart sank just a little bit. He wasn’t saying he didn’t like my cookies, he just likes them “fresh”. I thought to myself, “I can do this”. I have been making “fresh” chocolate chip cookies ever since.

A few years ago I found this chocolate chip recipe by Sally McKenney @sallysbakeblog. I had to get Seth’s approval for this new recipe I had come across. Sure, I thought they were delicious but I wasn’t sure how well they would be received by my sweet grandson (did I mention he doesn’t like change?). As he ate the “new” chocolate chip cookie, he immediately gave me two thumbs up…YES!!! I was very excited! Thanks Sally!

I have been making these at least once a week (sometimes more) ever since. I make double batches and keep some frozen cookie dough in the freezer at all times. The dough can be baked in it’s frozen state at 350°F until golden brown. This takes around 15 minutes.

Since we have been quarantined, we leave frozen scooped cookie dough on our grandchildren’s doorstep, and their parents can bake it off whenever they would like:).

Ingredients:

2 cups all-purpose flour (250 grams)
1/2 teaspoon fine salt
1 teaspoon baking soda
2 teaspoons cornstarch*
12 tablespoons unsalted butter (170 grams), room temperature
3/4 cup dark brown sugar (150 grams)
1/4 cup granulated sugar (50 grams)
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 bag semi-sweet chocolate chips (340 grams)

Instructions:

Line 2 baking sheets with silicone pads or parchment paper.

In a large bowl, whisk together the flour, salt, baking soda and cornstarch and set aside. *The cornstarch makes the cookies so chewy!

Cream butter for 1 minute in a mixing bowl with paddle attachment (you can also use a handheld mixer). Add brown and granulated sugars and cream for 2 more minutes.

Add egg and vanilla and mix until combined. Scrape sides of bowl and paddle as needed.

Add flour mixture and mix until combined. Add chocolate chips and mix until chips are incorporated.

Using a medium size scoop, Scoop onto cookie sheets and refrigerate for at least two hours. This recipe will make 24 cookies. My husband is usually in charge of this step. He is very precise and the cookies always come out very uniform in shape and size:). Thanks Babe!

Remove dough from the refrigerator and cook at 350°F for 11-13 minutes. Cookies will be golden brown. Remove cookies from the oven and allow to cool on the baking sheet for a couple of minutes. Transfer to a cooling rack. Eat when warm, or “fresh”, with a tall glass of milk.

You can freeze the scooped dough on a baking sheet. Once the dough is frozen, transfer to an airtight container or Ziploc freezer bags. The frozen dough can be kept in the freezer to enjoy whenever you want a sweet treat.

Keep some frozen cookie dough in your freezer so you can have delicious chocolate chip cookies any time you want!

I recently purchased a couple of miniature cast iron pans by ©Lodge. I made some cookie dough yesterday and I placed a large scoop of dough (65 grams each) in the mini pans. Gently press the dough into the pan and bake them for 11 minutes.

I scooped some chocolate chip ice cream on top and drizzled with chocolate. Don’t forget the cherry on top! Enjoy!!

If you make these chocolate chip cookies, please tag me on Instagram @goodeatsbymimi. I would love to see your pictures:)!

Homemade Milano Cookies

My daughter-in-love loves Milano cookies. This year for her birthday I thought I would make some for her birthday. These cookies were inspired by Tessa Arias @handletheheat. The recipe is easy and the cookies are so good!! Thanks Tessa!

Ingredients:

1 stick room temperature unsalted butter (113 grams)
2/3 cup granulated sugar (133 grams)
1 tsp. pure vanilla
1 large room temperature egg
1 1/4 cups all-purpose flour (159 grams)
1/2 tsp. kosher salt
4 oz. semi-sweet chocolate chips (113 grams)

Instructions:

Cream butter and sugar in mixing bowl for 2 minutes. Scrape bowl and paddle as needed.

Add the egg and vanilla and mix until incorporated. Add flour and salt and mix on low speed until fully incorporated.

Place batter in pipping bag fitted with a 1/2″ tip. Pipe 2 1/2″ lines at least 3/4″ apart on prepared baking sheet (line with parchment paper or silicone pad). I piped 3 rows with 8 lines on each row.

Place piped batter in the refrigerator for 15-20 minutes.

Preheat oven to 350° F (175° C) while the dough is chilling. After dough has chilled, place in preheated oven and bake for 16 minutes (turn 1/2 way through baking to ensure even baking). Edges will be golden in color.

Remove cookies from oven and place on cooling rack.

While the cookies are cooling, place chocolate chips in microwavable bowl. Microwave for 30 seconds, stir, and continue until chocolate is melted. Cool slightly and then spread the chocolate on a cookie and then sandwich with another.

This recipe makes 12 cookies.

I placed 2 cookies in a birthday themed cupcake liner. I put them in a container and tied it up with red ribbon.

It’s Melissa’s 40th birthday today and times are a bit crazy right now, but I think she liked having some homemade Milano cookies.

Happy Birthday Missy…I love you so much!!!

Jammie Dodgers (Linzer Cookies)

A couple of years ago I started watching youtuber Cupcake Jemma’s videos. They are not only informative, but she is hilarious and so entertaining!! Being an American, I enjoy her British slang and accent:)!

I love her recipes! Jemma has introduced me to a lot of new ingredients and techniques. So many of her cupcakes are inspired by cookies and desserts. She uses a lot of ingredients and cookies that can’t be found in our local grocery stores here in Cape May County, but there’s a little gourmet shop in Lewes, Delaware (Lewes Gourmet) that carries a lot of British cookies (or biscuits, as they are known), candy, and Lyle’s golden syrup. This shop was purchased a few years ago by a husband and wife. The husband is British, hence the merchandise. I have purchased my baking vanilla there for many years.

Now, back to the reason I made the Jammie Dodger cookies. Cupcake Jemma made a Jammie Dodger cupcake using the cookie by that name. I found a small bag of these cookies in the Lewes Gourmet. I was excited to try one!

I like to have a hot cup of tea at night before I go to bed, so of course I had to try one with my tea. It was pretty good!

Time passed and the cookies were eaten. Baking the cupcakes seemed to fade away, but my love for the cookie remained:). Imagine how excited I was when food blogger Clare Smith @clarescauldron posted her homemade version of these cookies. They looked amazing and I was sure they tasted even better!

I immediately searched Amazon for a Jammie Dodger cookie cutter, and, you guessed it! I found the Jammie Dodger cookie cutter and it came with three other biscuit cutters. I can’t wait to make copycats of those too!!

I made homemade strawberry jam and decided to have a shot at making these. Looking at recipes I realized they are basically a Linzer (shortbread) cookie, so I used my Linzer recipe and I was so happy with how they turned out. I know a lot of shortbread recipes only have 3 ingredients (butter, confectioners’ sugar and flour), but my recipe uses an egg yolk, almond extract and pure vanilla extract too. These cookies will melt in your mouth.

Ingredients:

3/4 cups unsalted butter (165 grams) room temperature
2 cups all-purpose flour (240 grams)
2/3 cup confectioners’ sugar (80 grams)
1 large egg yolk , room temperature
1 teaspoon vanilla extract
1/2 teaspoon pure almond extract (optional)
1/2 cup strawberry jam to fill cookie (you can use whatever jam or curd you would like)

Directions:

Place the butter in a mixing bowl with a paddle attachment, and cream for 2 minutes until light and fluffy (scraping bowl and paddle as needed).

Add egg yolk and extracts and mix until combined.

Measure flour and confectioners’ sugar. Sift together and add to butter/yolk mixture (all at once). With mixer on low speed, mix just until dough comes together.

Divide dough in half and form into two flat discs. Wrap with plastic wrap and refrigerate for half an hour.

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats (I use silicone mats, but parchment works also).

While oven is preheating, remove one of the discs of dough from the refrigerator and roll 1/4″ thick. Do this on floured surface, using a floured rolling pin.

Cut out 14 cookie bottoms and bake for 10 minutes. While cookies are baking, roll other dough disc and cut out 14 cookie tops (don’t forget to cut the small heart in the center of the top cookie so you can see the delicious jam peeking through). Bake cookie tops when the bottoms are finished baking.

Cool completely on wire rack.

Place approximately 1 teaspoon of jam on cookie bottom. Place cookie top in place and gently press together; sandwiching the jam!

FYI-These cookies are waaay better than any cookie you will purchase in a store!

Enjoy with your beverage of choice. I’ll be having mine with a nice hot cup of tea:).

Thanks again Clare, for inspiring me to make these delicious “biscuits”!

Italian Cranberry Orange Biscotti

Recently, as I was looking through some old cookie recipes, I came across this biscotti recipe. A co-worker (and friend) gave me this recipe 15 years ago. This was an old family recipe, and I was very excited and priviledged that she was sharing it with me…Thanks Ann!

If you haven’t already guessed, her family is from Italy. I have a niece that lives in Italy too! She is an amazing cook and baker!!! I am hoping to visit her in Italy in the near future.

Now, back to these delicious cookies (or are they biscuits? Hmmm). The definition of biscotti is “twice baked” cookies that originated in Italy, and are not as sweet as traditional cookies. They are dry and crunchy (not your typical description for a cookie), but they are made to be dunked.

Since they are very dry, biscotti traditionally are served with a drink for dunking. In Italy, they are typically served as an after-dinner dessert with a Tuscan fortified wine called Vin Santo.

Outside of Italy, they are more frequently eaten with coffee, (including cappuccinos and lattes), or tea.

I love the taste that the orange zest gives to these cookies. Combined with the dried cranberries and white chocolate, the taste is out of this world!! Do yourself a favor and make these gems. Don’t wait 15 years like I did….oh my! These cookies are back on the top of my list and should be on the top of yours too!

Ingredients:

1/4 cup olive oil (I use Bertolli extra light tasting)
3/4 cup granulated sugar (150grams)
1 teaspoon vanilla bean extract
½ teaspoon pure almond extract
2 eggs-room temperature
1 ¾ cups all-purpose flour (120 grams)
¼ teaspoon kosher salt
1 teaspoon baking powder
Zest of one medium orange (about 1 Tablespoon)
1/2 cup dried cranberries
1/2 cup sliced almonds (roughly chopped)
1/3 cup white chocolate chips

Directions:

Pre-heat oven to 300 degrees. Line a large cookie sheet with parchment paper or silicone pad.
Zest one medium sized orange and set aside
In a large mixing bowl, beat the olive oil and sugar until well combined (one minute). Scraping sides of bowl as needed. Add the extracts and the eggs and beat to combine.
In smaller bowl, whisk together the flour, salt, and baking powder. Stir into the egg mixture until combined. Fold in the cranberries, nuts, chips and orange zest. Dough will be a little sticky. Cover the bowl in plastic wrap and chill in the refrigerator for an hour.
Place the dough on a lightly floured surface and shape into 3 logs (approximately 6 x 2 inches). Place the logs on the lined cookie sheet. Bake for approximately 35 minutes, or until logs are light brown.
Remove the logs from the oven, and set aside to cool for approximately 10-15 minutes. Reduce the oven heat to 275 degrees.
Cut the logs into 1/2- 3/4 inch slices. Lay slices cut side up on the prepared cookie sheet and bake for 10 minutes. Move cookies to a wire rack to cool and dry completely before serving. Makes 20-24 cookies Enjoy!!!

If desired, cookies can be drizzled with white chocolate. They can be stored in an airtight container or they can be frozen and brought to room temperature to eat.