Category: Cookies

Dried Cranberry Almond Biscotti

Serves: 40 cookies

Source: Anne Marie

Serves: 40 cookies
Source: Anne Marie

Ingredients:

  • 1/2 cup canola margarine
  • 1 cup white sugar
  • 3 large eggs
  • 2 teaspoons amaretto
  • 2 3/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cups dried cranberries
  • 1/2 cup blanched almonds

Instructions:

  1. Preheat oven to 325. Line baking sheet with parchment paper.In a large bowl, beat margarine with sugar until fluffy. Beat in eggs one at a time; beat in amaretto. In a separate bowl, stir together flour, baking powder, and salt. Add to butter mixture all at once , stirring just until combined.
  2. Turn dough onto a lightly floured surface. Divide in half and shape into 2 – 12inch long logs. Place logs about 4 inches apart on a baking sheet and flatten to about 3 inches wide.
  3. Bake at 325 degrees for about 30 minutes. Remove from oven and let cook for 10 minutes. Transfer to a cutting board, and slice diagonally into 1/2 inch thick slices. Place on baking sheets lined with parchment and bake for an additional 30 minutes. Let cool on rack.
  4. Note: If using a convection oven reduce baking times. First bake – 22 minutes; Second bake – 18 minutes

Sugar Free Lemon Cherry Biscotti

Serves: 24 cookies

Source: Canadian Living Home Baking

Serves: 24 cookies
Source: Canadian Living Home Baking

Ingredients:

  • 3/4 cup sugar substitute
  • 2 eggs
  • 1 egg yolk
  • 1/4 cup canola oil
  • 1 1/2 teaspoons grated lemon rind
  • 1 1/2 teaspoons vanilla
  • 2 cups all purpose flour
  • 3/4 cup dried cherries
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions:

  1. Line a rimless baking sheet with parchment paper. Preheat oven to 350 degrees.
  2. In a large bowl, beat together sugar substitute, eggs, and egg yolk; beat in oil, lemon rind, and vanilla. In a separate bowl, mix together flour, baking powder, salt, and dried cherries. Stir into egg mixture.
  3. Divide dough in half. On a lightly floured surface. Roll each half into a 12 inch (30 cm) long log. Place logs 2 inches (5 cm) apart on prepared baking sheet; flatten logs to 3/4 inch (2 cm) thickness, leaving slightly rounded tops.
  4. Bake at 350 degrees for 20 minutes. Remove from oven and let logs cool on a rack for 10 minutes. Transfer to a cutting board; with a serrated knife or electric knife, cut diagonally into 1/2 inch (1cm) thick slices. Bake an additional 15 minutes at 350 degrees rotating pans halfway through baking time. Transfer to racks and let cool.

Chocolava Cookies

Serves: 2 dozen

Source: Marge Tweedy

Serves: 2 dozen
Source: Marge Tweedy

Ingredients:

  • 1 1/3 cups all purpose flour
  • 1 cup white sugar
  • 1/3 cup brown sugar, packed
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup non-hydrogenated margarine
  • 3 large egg whites, beaten
  • 1 teaspoon vanilla extract
  • 4 tablespoons icing sugar

Instructions:

  1. Preheat oven to 350 degrees.
  2. Combine flour, white sugar, brown sugar, baking powder and salt. Stir in margarine until mixture is well combined and crumbly. Add egg whites and vanilla. Stir by hand until dough comes together.
  3. Place a few heaping tablespoonfuls of icing sugar into a shallow dish. Roll dough into 1 1/2 inch balls. Roll the balls in icing sugar to coat.
  4. Place 2 inches apart on a baking sheet coated in cooking spray or on parchment. Bake for 12 to 14 minutes, until just set around the edges but still soft in the middle. Transfer to a rack to cool.

Gingerbread Biscotti

Serves: 2 dozen

Source: Anne Marie

Serves: 2 dozen
Source: Anne Marie

Ingredients:

  • 3/4 cup sugar
  • 1/2 cup canola margarine
  • 3 eggs
  • 1/2 cup molasses
  • 3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 cups whole blanched almonds

Instructions:

  1. Preheat oven to 350 degrees. Prepare two 12 x 15 inch baking sheets(parchment paper works best). In a large bowl, beat together canola margarine and molasses until light. Add one egg at a time, beating between each addition. Combine dry ingredients, and then add half to the butter mixture. Stir until mixed. Add the remaining dry ingredients and stir just until blended. Fold in almonds.
  2. Divide dough between two prepared baking sheets, forming a rectangle about 8 inches long by 5 inches wide. Bake in a preheated oven for about 30 minutes rotating the cookie sheets halfway through the first bake. The top feels set when pressed with your finger. Cool for 10 to 15 minutes.
  3. Carefully slice each rectangle crosswise into 3/4 inch slices. Place the slices flat. side by side on the baking sheets. Return to the oven and bake for an additional 15 minutes. Transfer to wire racks to cool. The cookies will firm up when cooling.

Molasses Sugar Cookies

Serves: 3 dozen

Source: Anne Marie

Serves: 3 dozen
Source: Anne Marie

Ingredients:

  • 3/4 cup canola oil
  • 1 cup white sugar
  • 1/4 cup molasses
  • 1 large egg
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/2 cup white sugar for coating

Instructions:

  1. Preheat oven to 375 degrees. Cream together vegetable oil, sugar, molasses, and egg.
  2. Combine flour, baking soda, cinnamon, cloves, ginger, and salt. Mix dry ingredients with vegetable oil, sugar, molasses, and egg. Cover and refrigerate for 4 hours.
  3. Shape into balls and roll in granulated sugar. Bake at 375 degrees for 7 to 9 minutes. Cool on wire rack.