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Cookies - Biscotti

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I am very, very partial to these simple, but great cookies. Big, fat, cakey, sour-cream laced old-fashioned farm cookies like these are one example. Add some raisins and a hint of orange and you have it made in the shade. No one can keep their hands out of the cookie jar when these are in them. You forget, in a world of chewy, rich, crunchy, over-the-top cookies how good simple (but never plain), pure, sour cream cookies can be. It's not a cake nor a muffin nor a scone but a soft, billowy snacky cookie from yesteryear.

 

Mellow, sugar cookies – delicate and light. A pleasure to roll out. They bake up crisp as sugar cookies (if you roll them thin) and taste like a cross between shortbread and pastry.

Suitable for traditional cookies, gingerbread men, molded cookies.

These are a handful of heaven. They are alive with spice, brown sugar, butter, and caramel overtones, all set in a toasty, oatmeal cradle. Make them huge as gifts or tiny, and pack them in a Mason jar for home nibbling.

Ok - so these are from a State Fair baking contest but how else to get you to stand up and salute an exceptional oatmeal cookie, bursting with plump dried blueberries? I love oatmeal cookies but in summer, they could use a fruity overhaul. True, fresh fruit is in season but adding fresh fruit to oatmeal cookie batter only makes the cookies mushy. Dried fruit is perfect and in this case, dried blueberries are anti-oxidant, fiber rich, super tasty additions. I get my dried blueberries from Costco under the Kirklandstore brand. These are vitamin packed, old-fashioned, wondrously great cookies. Folks who dropped by my test kitchen couldn’t stop asking for the recipe. Here it is! You will also note these are made with baking powder and only a touch of baking soda. Too often, cookies call for too much baking soda but I find baking powder gives you the leavening you need without any tell-tale baking soda aftertaste. Don’t know about you but I can taste too much baking soda from a country mile away.

 

Don't you love concept baking? Pecan vanilla biscotti batter enlivened with ribbons of dulce de leche, butterscotch sundae topping or your own best caramel or creme brulee topping (or my recipe). The better the caramel component the more outstanding this amazing biscotti is.  Pecan pie without the sticky mess. A superb gift biscotti. "These are beyond delicious' wrote our BB Tester on her recipe form. Nuff said!

Dried strawberries are the dried cranberries of today. Minced up in these simple shortbread cookies with a touch of white chocolate makes for a total taste sensation. So British and yet so…..American.

Vanilla and graham crumb batter, with a crown of cheesecake filling and fresh strawberries. This bakes up in a pan, instead of freeform, and offers a cheesecake that you can eat out of hand. Or a biscotti with illusions of grandeur.

The hue of this filling is like a Californian sunset. The taste is…..heavenly. A totally awesome new variety of hamantashen pastry. Dried mango and strawberries are available from Costco to bulk food stores.

Why not just repackage the whole deal in one new treat? Biscotti batter, stuffed with berries and cream, and then topped with a white fondant, which is totally unnecessary but finishes off the visual tableau of cookies, creamy filling, and bits of scarlet berries, peaking through. A portrait in season flavors, encased in an oversized biscotti stick.

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