2018-11-30 / Home & Garden

Star Chefs

Holiday Cookies

Cranberry Pistachio Biscotti

1/4 cup light olive oil
3/4 cup white sugar
2 tsp. vanilla extract
1/2 tsp. almond extract
2 eggs
1-3/4 cups all-purpose
1/4 tsp. salt
1 tsp. baking powder
1/2 cup dried cranberries
1-1/2 cups pistachio nuts

Preheat the oven to 300 degrees.

In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees.

Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Magic Peanut Butter Middles

1-1/2 cups all-purpose
1/2 cup unsweetened
cocoa powder
1/2 tsp. baking soda
1/2 cup white sugar
1/2 cup packed brown
1/2 cup soft margarine
1/4 cup peanut butter
1 tsp. vanilla extract
1 egg
3/4 cup confectioners'
3/4 cup peanut butter

In small bowl blend flour, cocoa and baking soda. Mix until well blended.

In large bowl beat white and brown sugars, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.

To make Filling: Combine confectioner's sugar and 3/4 cup peanut butter. Blend well.

Roll filling into 30 1- inch balls. For each cookie, with floured hands, shape about 1 tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in white sugar.

Bake at 375 degrees for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

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