Pink Butter Cookies & White Chocolate Chips and Toffee Biscotti

Jan 16, 2010

I spent the afternoon with my friend, Jennifer and her adorable girls who are growing up so fast. I remember when they were tiny tots barely crawling and now they're 4 and 3 walking, talking, and excellent little helpers in the kitchen. They love making cookies with Auntie Janice especially when they're pink and  I love making cookies with them. We made butter cookies, dyed it pink, and sprinkled them with sprinkles. They were very happy with the pink cookies.

Ingredients - adapted from Taste of Home Holiday Christmas Cookies and Candies

• 1 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon water
• 1/4 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• Red  food coloring
• Sugar Sprinkles

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in water and extract. Gradually beat in flour and mix well. Place 1/3 cup each in two small bowls. Add red food coloring to one and green to the other; set aside.
• Shape remaining dough into twelve 1-in. balls and twelve 1-1/2-in. balls. Place one smaller ball above one larger ball on ungreased baking sheets; flatten slightly.
• For each snowman, shape 2 teaspoons of colored dough into a hat; place above head. For scarf, shape 1/4 teaspoon of each color into a 3-in. rope; twist ropes together, leaving one end untwisted. Place scarf around snowman's neck. Insert jimmies for eyes and nose.
• Bake at 350° for 15-18 minutes or until set. Cool on baking sheets. Yield: 1 dozen.

For us grown up, we decided to make Biscotti Cookies to go along with our hot tea. This cookie is crisp, buttery, and delicious.

 

Ingredients - adapted from taste of home holiday Christmas Cookies

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup of white chocolate chips
• 1/4 cup of toffee 
  

Directions

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.
• Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes.
• Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
• Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.