Cinnamon Hazelnut Biscotti

Ingredients

• Servings: 30
• 3/4 cup butter
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
• in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
• bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

the best rolled sugar cookies

Ingredients

• Servings: 5
• 1 1/2 cups butter, softened
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 3 hrs


• in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
• preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
• bake 6 to 8 minutes in preheated oven. cool completely.

Yia Yia's Baklava

Ingredients

• Servings: 20
• syrup:
• 2 cups water
• 2 cups sugar
• 4 whole cloves
• 1/2 cinnamon stick
• 1 lemon, juiced, divided
• filling:
• 1 pound finely chopped walnuts
• 1 cup sugar
• 2 tablespoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup unsalted butter, melted, or more as needed
• 20 sheets phyllo dough

Recipe

Preparation Time: 45 mins Cook Time: 50 mins Ready Time: 1 hr 35 mins


• stir together water, 2 cups sugar, cloves, cinnamon stick, and 1/2 the lemon juice together in a saucepan. bring to a boil, reduce heat to low, and simmer until flavor blends and syrup consistency is reached, about 15 minutes. stir remaining 1/2 the lemon juice into syrup. strain and refrigerate until cool, at least 30 minutes.
• stir walnuts, 1 cup sugar, ground cinnamon, and nutmeg together in a bowl.
• preheat oven to 350 degrees f (175 degrees c). brush butter on the bottom and sides of a 9x13-inch glass baking dish.
• lay the phyllo dough out on a clean, dry surface and cover it with plastic wrap. cover the plastic wrap with a damp towel.
• lay 1 sheet of phyllo dough in prepared baking dish and lightly brush with butter. lay another 1 sheet of phyllo dough on top, brush with butter. repeat layering and brushing with butter with 4 more sheets of phyllo dough.
• gently spread 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. place a sheet of phyllo dough over the walnut mixture and brush it with butter. repeat layering and buttering with 3 more sheets of dough.
• spread another 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. place a sheet of phyllo dough over the walnut mixture and brush it with butter. repeat layering and buttering with 3 more sheets of dough.
• spread the remaining 1/3 walnut mixture in an even layer over the phyllo dough in the baking dish. place a sheet of phyllo dough over the walnut mixture and brush it with butter. repeat layering and buttering with the remaining 5 sheets of dough. cut baklava into 1-inch diamonds.
• bake in the preheated oven until lightly golden brown, 35 to 45 minutes.
• pour cooled syrup over baked baklava and cool for 1 day to absorb syrup.

honey-butter biscuit cookies

Ingredients

• Servings: 5
• 1 cup unsalted butter
• 1 cup sugar
• 1 cup honey
• 1 teaspoon vanilla extract
• 2 eggs
• 5/8 teaspoon salt
• 2 teaspoons baking powder
• 5 cups all-purpose flour

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• cream butter and honey and add sugar; beat until light and fluffy. add eggs, vanilla, salt and baking powder and mix well; gradually add flour and mix until semi-soft dough forms. roll tablespoons of dough into balls and place them 2 inches apart an ungreased cookie sheet.
• bake for about 10 minutes, or until bottoms are light golden brown. remove from oven and immediately remove from cookie sheets. let cool and serve warm or cold. enjoy!

gingersnaps ii

Ingredients

• Servings: 4
• 1 cup packed brown sugar
• 3/4 cup shortening
• 1/4 cup molasses
• 1 egg
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/3 cup granulated sugar for decoration

Recipe

• beat together brown sugar, shortening, molasses, and egg. stir in flour, baking soda, cinnamon, ginger, cloves, and salt. cover and refrigerate at least 1 hour.
• preheat oven to 375 degrees f (190 degrees c). grease cookie sheet lightly.
• shape dough by rounded teaspoons into balls. dip tops into sugar. place balls, sugar sides up, about 3 inches apart on the cookie sheet.
• bake 10 to 12 minutes, or just until set. cool on wire racks.

gingerbread men

Ingredients

• Servings: 4
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 cup shortening
• 1 egg
• 1 cup molasses
• 1 teaspoon baking soda
• 1 1/2 teaspoons warm water
• 1/4 cup raisins for decorating

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• in large bowl, cream shortening, sugar, egg and warmed molasses. dissolve baking soda in warm water and add to egg mixture. beat until smooth. mix in flour, spices and salt until well blended. cover and chill for 24 hours.
• preheat oven to 350 degrees f. grease cookie sheets. roll out dough to a thickness of 1/4 inch on a floured surface. cut out gingerbread men using cookie cutters and place 2 inches apart on cookie sheets. use raisins to make eyes, noses and buttons.
• bake 10 to 12 minutes in the preheated oven, or until firm. let cool on wire racks.

peppermint meringue cookies

Ingredients

• Servings: 56
• 2 egg whites
• 1/8 teaspoon vinegar
• 1/8 teaspoon salt
• 1/3 cup sugar
• 3 peppermint candy canes, crushed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat the oven to 225 degrees f (110 degrees c). line cookie sheets with aluminum foil or parchment paper.
• in a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. fold in 1/3 of the crushed candy canes, reserving the rest. drop by heaping teaspoonfuls, one inch apart the prepared cookie sheets. sprinkle remaining crushed candy canes over the top.
• bake for 90 minutes in the preheated oven, or until dry. cool on baking sheets.

Apple Cinnamon

Ingredients

• Servings: 4
• 1 cup apple cinnamon granola
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup shortening
• 1/4 cup sugar
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• mix together granola, flour, brown sugar, shortening, sugar, egg, salt, vanilla extract and baking soda together in a medium size mixing bowl. mix until well blended.
• drop by teaspoonfuls 1 1/2 inches apart on baking sheets.
• bake for 12 to 15 minutes, or until golden brown. cool on wire racks.

easy sugar cookies

Ingredients

• Servings: 4
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups sugar
• 1 egg
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 375 degrees f (190 degrees c). in a small bowl, stir together flour, baking soda, and baking powder. set aside.
• in a large bowl, cream together the butter and sugar until smooth. beat in egg and vanilla. gradually blend in the dry ingredients. roll rounded teaspoonfuls of dough into balls, and place ungreased cookie sheets.
• bake 8 to 10 minutes in the preheated oven, or until golden. let stand on cookie sheet two minutes before removing to cool on wire racks.

macaron (french macaroon)

Ingredients

• Servings: 16
• 3 egg whites
• 1/4 cup sugar
• 1 2/3 cups confectioners' sugar
• 1 cup finely ground almonds

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 10 mins


• line a baking sheet with a silicone baking mat.
• beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
• spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
• when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
• preheat oven to 285 degrees f (140 degrees c).
• bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

brown butter cookies

Ingredients

• Servings: 5
• 2 cups butter
• 2 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 2/3 cup chopped pecans
• 2 teaspoons vanilla extract
• 3 1/2 cups confectioners' sugar
• 1/2 cup hot water

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. the foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. remove from heat, and cool slightly. reserve 1/2 cup of the butter for the frosting.
• pour remaining browned butter into a large mixing bowl. beat browned butter with brown sugar until the butter is no longer hot. mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. beat thoroughly. mix in flour and chopped pecans. drop tablespoons of dough ungreased baking sheets.
• bake for 10 minutes in the preheated oven, or until light brown around the edges. cool.
• in a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. beat until smooth, and use to frost cooled cookies.

cookie pralines

Ingredients

• Servings: 2
• 1 cup packed dark brown sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups chopped pecans

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 275 degrees f (135 degrees c). grease a baking sheet or line it with parchment paper.
• whisk sugar, flour, and salt; set aside.
• in separate bowl, beat egg until stiff. fold sugar mixture into stiffened egg . add pecans and vanilla. stir gently.
• drop by teaspoonfuls prepared baking sheet. bake in preheated oven until browned, 25 to 30 minutes. cool 5 minutes on baking sheet, then remove to wire rack to cool completely.

Grandma Ruth's Snickerdoodle Cookies

Ingredients

• Servings: 35-36
  
• cookies:
• 1 1/2 cups sugar
• 1 cup softened butter
• 2 eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• coating:
• 2 tablespoons sugar
• 2 teaspoons ground cinnamon

Recipe

krumkake ii

Ingredients

• Servings: 3
• 2 eggs
• 1 1/4 cups sifted all-purpose flour
• 3/4 cup heavy whipping cream
• 3/4 cup sugar
• 1/2 teaspoon ground cardamom

Recipe

• in a medium bowl, beat the eggs and sugar with an electric mixer until very thick, about 5 minutes. stir together the flour and cardamom, add it to the egg mixture alternately with the heavy cream.
• heat the krumkake iron over the stovetop on medium high heat. when it is hot enough a drop of water will dance around on the surface. drop batter by tablespoons the center of the iron. close the cover and cook over medium heat for about 30 seconds on each side. carefully peel the cookie from the iron, and roll in a tight roll or cornucopia shape using metal forms or wooden dowels. remove from forms and continue with more batter.

mrs. sigg's snickerdoodles

Ingredients

• Servings: 4
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 2 teaspoons ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. blend in the flour, cream of tartar, soda and salt. shape dough by rounded spoonfuls into balls.
• mix the 2 tablespoons sugar and the cinnamon. roll balls of dough in mixture. place 2 inches apart on ungreased baking sheets.
• bake 8 to 10 minutes, or until set but not too hard. remove immediately from baking sheets.

Zucchini Brownies

Ingredients

• Servings: 1
• 1/2 cup vegetable oil
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
• in a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. fold in the zucchini and walnuts. spread evenly into the prepared pan.
• bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. to make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. in a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. stir in the cocoa mixture. spread over cooled brownies before cutting into squares.

gingerbread whoopie pies

Ingredients

• Servings: 1
• 10 ounces all-purpose flour
• 1/2 cup sugar
• 1/2 cup dark molasses
• 2 1/2 teaspoons ground ginger, or more to taste
• 1 1/4 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/3 cup vegetable oil
• 1 egg, beaten
• 1/3 cup boiling water
• filling:
• 2 1/2 cups confectioners' sugar
• 1 (8 ounce) package cream cheese, room temperature
• 1/4 cup butter, room temperature
• 2 teaspoons heavy whipping cream, or as needed
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 1 hr 12 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper or a silicone baking mat.
• combine flour, sugar, molasses, ginger, baking soda, cinnamon, and salt together in a large bowl. mix in vegetable oil and egg until combined. pour in boiling water and whisk until smooth.
• drop dough in balls prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.
• bake in the preheated oven until puffed and golden, about 12 minutes. allow to cool on the pan for about 5 minutes before transferring a rack to cool completely.
• beat confectioners' sugar, cream cheese, butter, cream, and vanilla extract in the bowl of a stand mixer on low until combined. increase speed to high and beat until light and fluffy.
• spread about 2 teaspoons of filling the bottom of a cookie; top with another similarly sized cookie. repeat with remaining cookies. chill for 30 minutes.

Cinnamon Hazelnut Biscotti

Ingredients

• Servings: 30
• 3/4 cup butter
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
• in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
• bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

aunt sally cookies

Ingredients

• Servings: 6
• 1 cup sugar
• 2 cups shortening
• 2 egg yolks
• 1 cup molasses
• 5 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 4 teaspoons baking soda
• 2 teaspoons salt
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 1 cup sour milk
• 1 1/2 cups sugar
• 1/2 teaspoon distilled vinegar
• 1/2 cup water
• 18 large marshmallows
• 2 egg whites
• 1 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 25 mins Cook Time: 17 mins Ready Time: 1 hr


• in a large bowl, cream together 1 cup sugar and shortening until smooth. stir in the egg yolks and molasses. combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. cover and chill for 30 minutes.
• preheat oven to 350 degrees f (175 degrees c). on a lightly floured surface roll the dough out to 1/8 inch thickness. cut into rectangular shapes (i like to use a spam can). place cookies 1 inch apart an ungreased baking sheet.
• bake for 8 to 10 minutes in the preheated oven, until lightly browned. remove from baking sheets to cool on wire racks.
• to make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. remove from heat and beat with an electric mixer for 7 minutes. stir in the vanilla and confectioners' sugar until well blended. frost cooled cookies.

Cinnamon Hazelnut Biscotti

Ingredients

• Servings: 30
• 3/4 cup butter
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
• in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
• bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

Avocado Rosemary Lime Bars

Ingredients

• Servings: 48
• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 tablespoons minced fresh rosemary
• 2 limes, zested and juiced
• 1/2 cup butter
• 1 1/2 cups sugar
• 4 eggs
• 1 avocado - peeled, pitted, and mashed

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• mix flour, 1/2 cup sugar, rosemary, and lime zest together in a bowl. cut butter into flour mixture with a pastry cutter until clumps are small. set aside 1 cup of the flour mixture for later use; press remaining flour mixture in an even layer into the bottom of the prepared baking dish.
• bake in preheated oven until the crust sets, about 10 minutes.
• mix 1/2 cup of the reserved flour mixture with 1 1/2 cup sugar, lime juice, eggs, and mashed avocado in a bowl until mostly smooth; spread over the baked crust. top with the remaining 1/2 cup of the reserved flour mixture.
• bake in oven until set, about 25 minutes more. cool completely before cutting into 48 bars. cover with plastic and refrigerate.

Cinnamon Hazelnut Biscotti

Ingredients

• Servings: 30
• 3/4 cup butter
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
• in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
• bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

Cinnamon Hazelnut Biscotti

Ingredients

• Servings: 30
• 3/4 cup butter
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
• in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
• bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

best oatmeal raisin cookies ever

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1 cup butter
• 1 1/2 cups sugar
• 3 large eggs
• 2 cups rolled oats
• 1/2 cup raisins

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). mix the flour, baking soda, salt, and cinnamon together in a large bowl.
• beat the butter and sugar with an electric mixer in a large bowl until smooth. add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. mix in the flour mixture until just incorporated. fold in the oats and raisins; mixing just enough to evenly combine. drop spoonfuls of the dough 2 inches apart ungreased baking sheets.
• bake in the preheated oven until golden brown, 10 to 12 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Cinnamon Hazelnut Biscotti

Ingredients

• Servings: 30
• 3/4 cup butter
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
• in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
• bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

Bacon Cookies

Ingredients

• Servings: 2.5
• 4 slices bacon, cut into small pieces
• 2 cups all-purpose flour
• 1/2 cup butter or margarine, chilled
• 1 egg
• 1 pinch salt
• 3 tablespoons heavy cream
• 1 dash ground black pepper
• 1 egg yolk, beaten

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 2 hrs 40 mins


• fry bacon pieces in a large skillet over medium heat until crispy. remove with a slotted spoon to paper towels, and cool completely.
• into a large mixing bowl, place the flour, butter or margarine, egg, salt, and heavy cream. using the mixer's hook attachment, mix the contents of the bowl together until combined; then transfer the dough to the counter, and quickly mix with your hands. knead in cooled bacon pieces and pepper.
• roll up the dough into a log, to a diameter of about 1 1/2 inches. wrap in aluminum foil, and refrigerate for 2 hours, until firm.
• preheat oven to 350 degrees f (175 degrees c). remove foil, cut dough roll into slices, and place slices on greased baking sheet. brush each slice with beaten egg yolk.
• bake in a preheated oven for 12 to 15 minutes, until brown. remove to a wire rack until cooled completely.

orange sugar cookies

Ingredients

• Servings: 2
• 1 cup shortening
• 2 cups sugar
• 3 eggs
• 1 tablespoon orange zest
• 3/8 cup orange juice
• 1 tablespoon vanilla extract
• 5 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 8 hrs 25 mins


• in a large bowl, cream together the shortening and sugar. beat in the eggs, one at a time, then stir in the orange juice, vanilla and orange zest. combine the flour, baking powder and salt, stir into the creamed mixture until well blended. cover and refrigerate overnight.
• preheat the oven to 375 degrees f (190 degrees c). on a lightly floured surface, roll the dough out to 1/4 inch thickness. cut into shapes with cookie cutters or stamps. place cookies 1 inch apart an unprepared cookie sheet.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

christmas cookie cut outs

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 pinch ground cinnamon
• 1 cup butter, softened
• 1 cup sugar
• 3 eggs, beaten
• 1 teaspoon vanilla extract
• frosting:
• 4 cups confectioners' sugar
• 1/2 cup butter, softened
• 1 tablespoon vanilla extract
• 1/4 cup milk
• any color food coloring (optional)

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 10 hrs 40 mins


• sift together flour, cream of tarter, baking soda, nutmeg, and cinnamon in a bowl; set aside. beat the butter and sugar with an electric mixer in a large bowl until smooth. add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. beat in the vanilla with the last egg. mix in the flour mixture until just incorporated. cover and refrigerate dough overnight.
• preheat an oven to 350 degrees f (175 degrees c). roll out dough on floured surface to 1/2 inch thick. cut into shapes with christmas cookie cutters. place cookies 1 inch apart on ungreased cookie sheets.
• bake in the preheated oven until the edges are golden, 8 to 10 minutes. if using cutters that have small appendages, such as reindeer legs, reduce the baking time or they will overcook. remove cookies to a wire rack to cool completely.
• beat the butter and confectioners' sugar with an electric mixer in a large bowl, mixture will be stiff. add the vanilla and slowly mix in the milk a little at a time until a spreading consistency is reached. stir in food coloring, if desired. make sure cookies are completely cool before frosting.

Cinnamon Hazelnut Biscotti

Ingredients

• Servings: 30
• 3/4 cup butter
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
• in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
• bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

orange meltaway cookies

Ingredients

• Servings: 140
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 cup butter
• 1 1/2 cups sifted confectioners' sugar
• 1 teaspoon orange extract
• 1 tablespoon grated orange zest
• 1 beaten egg
• 1/2 cup confectioners' sugar, for dusting

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c). line baking sheets with parchment paper, and set aside.
• mix the flour, baking soda, and cream of tartar in a bowl. in another bowl, beat the butter and 1 1/2 cups confectioners' sugar together with an electric mixer until light and fluffy. mix in orange extract, grated orange zest, and egg. stir in the flour mixture, and blend well.
• drop teaspoon-sized portions of dough about 2 inches apart the parchment lined baking sheets. the cookies will spread out to about 1 1/2 inches when baked.
• bake in the preheated oven for 10 to 14 minutes, until the cookies are light brown. remove from the oven, and sift remaining confectioners' sugar the hot cookies. allow to cool, and store in an airtight container.

mexican pecan cookies

Ingredients

• Servings: 7
• 4 cups all-purpose flour
• 2 cups very soft butter
• 3 1/2 cups chopped pecans
• 1/4 cup confectioners' sugar
• 1 cup confectioners' sugar for rolling

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c).
• mash together the flour, butter, pecans, and 1/4 cup of confectioners' sugar in a bowl until the mixture is thoroughly combined and forms a soft dough. pinch off about 2 teaspoons of dough per cookie, and roll into 3/4-inch balls. place the balls on ungreased cookie sheets.
• bake in the preheated oven until the bottoms of the cookies are lightly golden brown but the tops are still pale, 8 to 12 minutes.
• let the cookies cool completely, then roll in remaining confectioners' sugar.

anise cookies (springerle)

Ingredients

• Servings: 50
• 4 eggs
• 4 cups confectioners' sugar
• 2 teaspoons lemon zest
• 4 1/2 cups cake flour
• 1 teaspoon baking powder
• 4 drops anise oil

Recipe

• in a large bowl, beat the eggs and sugar until very light and fluffy. stir in the anise oil and lemon zest. add the flour and baking powder; mix until well blended. cover and chill dough for 3 to 4 hours.
• on a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. use a springerle rolling pin or board to make the designs. cut into 1 1/2 inch rectangles, place a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
• the next morning, preheat the oven to 350 degrees f (175 degrees c). bake the cookies for 15 to 20 minutes. do not let the cookies brown. allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.

m-m-m-m-m-m mumbles

Ingredients

• Servings: 11
• 2 1/2 cups raisins
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 3/4 cup water
• 3 tablespoons lemon juice
• 1 cup packed brown sugar
• 3/4 cup butter
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 3/4 cups sifted all-purpose flour
• 1 1/2 cups rolled oats

Recipe

• to make filling: cook over low heat the raisins, sugar, cornstarch, water and lemon juice. stir until thickened, about 5 minutes. cool.
• mix butter with sugar, add salt, baking soda, and flour, then oats. press half of the mixture a greased pan (13x9x2"). spread on filling. pat remaining crumbs on top.
• press half of the mixture a greased pan (13x9x2 inches). spread on filling. pat remaining crumbs on top. bake at 400 degrees f (205 degrees c) 20-30 minutes. cut into bars.

Delicious Moist Poppy Seed Cake

Ingredients

• Servings: 1
• 2 1/4 cups cake flour
• 1 teaspoon salt
• 1 1/2 tablespoons lemon zest
• 4 1/2 tablespoons poppy seeds
• 1 1/8 cups sugar
• 1 1/3 cups unsalted butter, softened
• 5 eggs
• 3/4 cup sugar
• 3/4 cup lemon juice

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x5 inch loaf pan.
• stir together the flour, salt, lemon zest and poppy seeds using a wire whisk. in a medium bowl, cream together the butter and 1 cup plus 2 tablespoons sugar. beat in the eggs one at a time. then stir in the dry ingredients. pour into the prepared loaf pan.
• bake for 60 to 75 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
• to make the syrup, combine 3/4 cup sugar with the lemon juice in a small saucepan, bring to a boil, then remove from heat and set aside to cool. when the cake is done, place the pan on a wire rack with a cookie sheet underneath. prick the top of the cake several times with a toothpick or fork. brush the top of the cake with the syrup, allowing lots of it to run down the sides and soak into the cake.
• allow cake to cool slightly before removing from the pan to the wire rack to cool completely. when completely cooled, wrap the cake if foil or heavy plastic wrap and let it sit for 1 day before serving.

Cinnamon Hazelnut Biscotti

Ingredients

• Servings: 30
• 3/4 cup butter
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
• in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
• bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

carrot cheesecake with crumb crust

Ingredients

• Servings: 1
• 3/4 pound carrots, cut into 2 inch pieces
• 2/3 cup finely ground graham cracker crumbs
• 2/3 cup gingersnap cookie crumbs
• 2/3 cup ground pecans
• 1/3 cup sugar
• 4 tablespoons unsalted butter, softened
• 1/2 cup packed brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon orange zest
• 1 teaspoon minced fresh ginger root
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground allspice
• 2 (8 ounce) packages cream cheese, diced and softened
• 4 eggs
• 1/4 cup chopped pecans

Recipe

• bring 4 cups of water to a boil, and cook carrots until very tender about 45 minutes. drain cooked carrots. return them to a moderate heat for a minute or so to cook off excess moisture.
• preheat oven to 400 degrees f (205 degrees c). in a medium bowl, combine graham cracker crumbs, gingersnap crumbs, 2/3 cup ground nuts, and sugar; toss well. work in butter until mixture is crumbly. pat over bottom and up sides of a buttered 9 inch springform pan. bake the crust for 7 minutes. turn oven down to 350 degrees f (175 degrees c).
• transfer carrots to food processor and puree for 30 seconds. scrape down side, and puree again until absolutely smooth. add brown sugar, ginger, lemon juice, orange zest, cinnamon, mace and allspice to the processor, and puree for 30 seconds. scrape down sides, and repeat. let mixture stand until cool.
• add cream cheese to cooled carrot mixture, and puree for 1 minute; scrape down sides every 20 seconds. beat in eggs, one at a time. pour batter into crust, and sprinkle with remaining 1/4 cup chopped nuts.
• bake for about 50 minutes; cake tester will come out clean. let cool. cover loosely, and refrigerate at least 4 hours before serving.

anise cookies iv

Ingredients

• Servings: 4
• 1 cup shortening
• 1 cup sugar
• 6 eggs
• 1 1/2 teaspoons anise extract
• 4 cups all-purpose flour
• 4 teaspoons baking powder

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, cream together the shortening, sugar and eggs until smooth. stir in the anise extract. combine the flour and baking powder; stir into the wet ingredients. scoop out spoonfuls and roll into balls. place balls 2 inches apart ungreased cookie sheets.
• bake for 8 to 10 minutes in the preheated oven, until light brown. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. frost when cool if desired.

red sesame biscuits

Ingredients

• Servings: 4
• 2 1/2 cups all-purpose flour
• 1/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup vegetable oil
• 1/3 cup red
• 1 egg
• 2 tablespoons sesame seeds, toasted

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets.
• in a medium bowl, stir together the flour, sugar, baking powder and salt. add the egg, oil and all at once and mix until well blended. let the dough rest for 5 minutes. roll the dough into log shapes and cut into irregularly shaped 1 inch slices. roll each piece of dough in the egg and then roll to coat with sesame seeds. place cookies at least 1 inch apart the prepared cookie sheets.
• bake for 25 to 30 minutes in the preheated oven, until lightly browned. turn the oven off and leave the cookies inside to crisp. these cookies will keep for weeks in an air tight container.

m-m-m-m-m-m mumbles

Ingredients

• Servings: 11
• 2 1/2 cups raisins
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 3/4 cup water
• 3 tablespoons lemon juice
• 1 cup packed brown sugar
• 3/4 cup butter
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 3/4 cups sifted all-purpose flour
• 1 1/2 cups rolled oats

Recipe

• to make filling: cook over low heat the raisins, sugar, cornstarch, water and lemon juice. stir until thickened, about 5 minutes. cool.
• mix butter with sugar, add salt, baking soda, and flour, then oats. press half of the mixture a greased pan (13x9x2"). spread on filling. pat remaining crumbs on top.
• press half of the mixture a greased pan (13x9x2 inches). spread on filling. pat remaining crumbs on top. bake at 400 degrees f (205 degrees c) 20-30 minutes. cut into bars.

Cinnamon Hazelnut Biscotti

Ingredients

• Servings: 30
• 3/4 cup butter
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
• in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
• bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

red sesame biscuits

Ingredients

• Servings: 4
• 2 1/2 cups all-purpose flour
• 1/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup vegetable oil
• 1/3 cup red
• 1 egg
• 2 tablespoons sesame seeds, toasted

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets.
• in a medium bowl, stir together the flour, sugar, baking powder and salt. add the egg, oil and all at once and mix until well blended. let the dough rest for 5 minutes. roll the dough into log shapes and cut into irregularly shaped 1 inch slices. roll each piece of dough in the egg and then roll to coat with sesame seeds. place cookies at least 1 inch apart the prepared cookie sheets.
• bake for 25 to 30 minutes in the preheated oven, until lightly browned. turn the oven off and leave the cookies inside to crisp. these cookies will keep for weeks in an air tight container.

anise cookies iv

Ingredients

• Servings: 4
• 1 cup shortening
• 1 cup sugar
• 6 eggs
• 1 1/2 teaspoons anise extract
• 4 cups all-purpose flour
• 4 teaspoons baking powder

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, cream together the shortening, sugar and eggs until smooth. stir in the anise extract. combine the flour and baking powder; stir into the wet ingredients. scoop out spoonfuls and roll into balls. place balls 2 inches apart ungreased cookie sheets.
• bake for 8 to 10 minutes in the preheated oven, until light brown. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. frost when cool if desired.

Cinnamon Hazelnut Biscotti

Ingredients

• Servings: 30
• 3/4 cup butter
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
• in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
• bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

christmas cookie cut outs

Ingredients

• Servings: 2
• 3 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 pinch ground cinnamon
• 1 cup butter, softened
• 1 cup sugar
• 3 eggs, beaten
• 1 teaspoon vanilla extract
• frosting:
• 4 cups confectioners' sugar
• 1/2 cup butter, softened
• 1 tablespoon vanilla extract
• 1/4 cup milk
• any color food coloring (optional)

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 10 hrs 40 mins


• sift together flour, cream of tarter, baking soda, nutmeg, and cinnamon in a bowl; set aside. beat the butter and sugar with an electric mixer in a large bowl until smooth. add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. beat in the vanilla with the last egg. mix in the flour mixture until just incorporated. cover and refrigerate dough overnight.
• preheat an oven to 350 degrees f (175 degrees c). roll out dough on floured surface to 1/2 inch thick. cut into shapes with christmas cookie cutters. place cookies 1 inch apart on ungreased cookie sheets.
• bake in the preheated oven until the edges are golden, 8 to 10 minutes. if using cutters that have small appendages, such as reindeer legs, reduce the baking time or they will overcook. remove cookies to a wire rack to cool completely.
• beat the butter and confectioners' sugar with an electric mixer in a large bowl, mixture will be stiff. add the vanilla and slowly mix in the milk a little at a time until a spreading consistency is reached. stir in food coloring, if desired. make sure cookies are completely cool before frosting.

orange meltaway cookies

Ingredients

• Servings: 140
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 cup butter
• 1 1/2 cups sifted confectioners' sugar
• 1 teaspoon orange extract
• 1 tablespoon grated orange zest
• 1 beaten egg
• 1/2 cup confectioners' sugar, for dusting

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c). line baking sheets with parchment paper, and set aside.
• mix the flour, baking soda, and cream of tartar in a bowl. in another bowl, beat the butter and 1 1/2 cups confectioners' sugar together with an electric mixer until light and fluffy. mix in orange extract, grated orange zest, and egg. stir in the flour mixture, and blend well.
• drop teaspoon-sized portions of dough about 2 inches apart the parchment lined baking sheets. the cookies will spread out to about 1 1/2 inches when baked.
• bake in the preheated oven for 10 to 14 minutes, until the cookies are light brown. remove from the oven, and sift remaining confectioners' sugar the hot cookies. allow to cool, and store in an airtight container.

carrot cheesecake with crumb crust

Ingredients

• Servings: 1
• 3/4 pound carrots, cut into 2 inch pieces
• 2/3 cup finely ground graham cracker crumbs
• 2/3 cup gingersnap cookie crumbs
• 2/3 cup ground pecans
• 1/3 cup sugar
• 4 tablespoons unsalted butter, softened
• 1/2 cup packed brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon orange zest
• 1 teaspoon minced fresh ginger root
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground allspice
• 2 (8 ounce) packages cream cheese, diced and softened
• 4 eggs
• 1/4 cup chopped pecans

Recipe

• bring 4 cups of water to a boil, and cook carrots until very tender about 45 minutes. drain cooked carrots. return them to a moderate heat for a minute or so to cook off excess moisture.
• preheat oven to 400 degrees f (205 degrees c). in a medium bowl, combine graham cracker crumbs, gingersnap crumbs, 2/3 cup ground nuts, and sugar; toss well. work in butter until mixture is crumbly. pat over bottom and up sides of a buttered 9 inch springform pan. bake the crust for 7 minutes. turn oven down to 350 degrees f (175 degrees c).
• transfer carrots to food processor and puree for 30 seconds. scrape down side, and puree again until absolutely smooth. add brown sugar, ginger, lemon juice, orange zest, cinnamon, mace and allspice to the processor, and puree for 30 seconds. scrape down sides, and repeat. let mixture stand until cool.
• add cream cheese to cooled carrot mixture, and puree for 1 minute; scrape down sides every 20 seconds. beat in eggs, one at a time. pour batter into crust, and sprinkle with remaining 1/4 cup chopped nuts.
• bake for about 50 minutes; cake tester will come out clean. let cool. cover loosely, and refrigerate at least 4 hours before serving.

mango squares

Ingredients

• Servings: 12
• 3/4 cup chopped dried mango
• 1 cup all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup butter
• 1 cup packed brown sugar
• 1/3 cup all-purpose flour
• 2 eggs, beaten
• 1/2 cup chopped mixed nuts
• 1/2 teaspoon baking powder
• 1/4 teaspoon lemon extract
• 1/4 teaspoon salt
• confectioners' sugar for dusting

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). line a 9x9 inch baking pan with wax paper.
• in a medium saucepan over low heat, place the mango with enough water to cover. cook 15 minutes, or until soft. remove from heat, drain, and set aside.
• in a large bowl, mix 1 cup flour and 1/4 cup confectioners' sugar. cut in butter until the mixture resembles coarse crumbs. press into the prepared baking pan to make a crust.
• bake crust 10 minutes in the preheated oven, until lightly browned.
• in a medium bowl, thoroughly blend mango, brown sugar, 1/3 cup flour, eggs, mixed nuts, baking powder, lemon extract, and salt. transfer to the prepared crust.
• cover, and bake 20 minutes in the preheated oven until filling is set. cool slightly before dusting with remaining confectioners' sugar. cut into squares to serve.

Cinnamon Hazelnut Biscotti

Ingredients

• Servings: 30
• 3/4 cup butter
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
• in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
• bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

Delicious Moist Poppy Seed Cake

Ingredients

• Servings: 1
• 2 1/4 cups cake flour
• 1 teaspoon salt
• 1 1/2 tablespoons lemon zest
• 4 1/2 tablespoons poppy seeds
• 1 1/8 cups sugar
• 1 1/3 cups unsalted butter, softened
• 5 eggs
• 3/4 cup sugar
• 3/4 cup lemon juice

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x5 inch loaf pan.
• stir together the flour, salt, lemon zest and poppy seeds using a wire whisk. in a medium bowl, cream together the butter and 1 cup plus 2 tablespoons sugar. beat in the eggs one at a time. then stir in the dry ingredients. pour into the prepared loaf pan.
• bake for 60 to 75 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
• to make the syrup, combine 3/4 cup sugar with the lemon juice in a small saucepan, bring to a boil, then remove from heat and set aside to cool. when the cake is done, place the pan on a wire rack with a cookie sheet underneath. prick the top of the cake several times with a toothpick or fork. brush the top of the cake with the syrup, allowing lots of it to run down the sides and soak into the cake.
• allow cake to cool slightly before removing from the pan to the wire rack to cool completely. when completely cooled, wrap the cake if foil or heavy plastic wrap and let it sit for 1 day before serving.

carrot cheesecake with crumb crust

Ingredients

• Servings: 1
• 3/4 pound carrots, cut into 2 inch pieces
• 2/3 cup finely ground graham cracker crumbs
• 2/3 cup gingersnap cookie crumbs
• 2/3 cup ground pecans
• 1/3 cup sugar
• 4 tablespoons unsalted butter, softened
• 1/2 cup packed brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon orange zest
• 1 teaspoon minced fresh ginger root
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground allspice
• 2 (8 ounce) packages cream cheese, diced and softened
• 4 eggs
• 1/4 cup chopped pecans

Recipe

• bring 4 cups of water to a boil, and cook carrots until very tender about 45 minutes. drain cooked carrots. return them to a moderate heat for a minute or so to cook off excess moisture.
• preheat oven to 400 degrees f (205 degrees c). in a medium bowl, combine graham cracker crumbs, gingersnap crumbs, 2/3 cup ground nuts, and sugar; toss well. work in butter until mixture is crumbly. pat over bottom and up sides of a buttered 9 inch springform pan. bake the crust for 7 minutes. turn oven down to 350 degrees f (175 degrees c).
• transfer carrots to food processor and puree for 30 seconds. scrape down side, and puree again until absolutely smooth. add brown sugar, ginger, lemon juice, orange zest, cinnamon, mace and allspice to the processor, and puree for 30 seconds. scrape down sides, and repeat. let mixture stand until cool.
• add cream cheese to cooled carrot mixture, and puree for 1 minute; scrape down sides every 20 seconds. beat in eggs, one at a time. pour batter into crust, and sprinkle with remaining 1/4 cup chopped nuts.
• bake for about 50 minutes; cake tester will come out clean. let cool. cover loosely, and refrigerate at least 4 hours before serving.

Cinnamon Hazelnut Biscotti

Ingredients

• Servings: 30
• 3/4 cup butter
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
• in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
• bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

Swedish Spritzs

Ingredients

• Servings: 2
• 1 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 1/2 teaspoons almond extract
• 1 pinch salt
• 1 1/4 cups all-purpose flour

Recipe

• combine butter or margarine, sugar, egg, almond extract, and salt. cream together well. add 1 1/4 cup sifted flour. mix thoroughly.
• place dough in cookie press, and make long strips. place on cookie sheet that has been lightly sprayed with oil.
• bake at 350 degrees f (175 degrees c) . check at eight minutes. it will take at least ten minutes to cook. bake until slightly brown. cut into two or three inch cookies as soon as taken from the oven. if baked on an air bake cookie sheet, cooking will take a few minutes longer.

Egg-free Bonbon Cookies

Ingredients

• Servings: 3
• 1 1/2 cups butter, softened
• 1 1/2 cups confectioners' sugar
• 2 tablespoons vanilla extract
• 3 cups all-purpose flour
• 1 (10 ounce) jar maraschino cherries, drained

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• cream butter or margarine, sugar and vanilla until mixture is light and fluffy. slowly blend in the flour.
• for each cookie, shape one level tablespoon of dough around a cherry. form each cookie into a ball and place them on an ungreased cookie sheet 1 inch apart.
• bake 12 to 15 minutes.

grandma sheets' sugar cookies

Ingredients

• Servings: 4
• 2 cups sugar
• 1 cup shortening
• 2 teaspoons baking powder
• 1 teaspoon ground nutmeg
• 3 eggs
• 1 cup milk
• 1 teaspoon baking soda
• 5 cups all-purpose flour

Recipe

• mix together the sugar, shortening, baking powder and ground nutmeg. beat the eggs and add to mixture. combine the milk and baking soda and pour into mixture. add the flour. you can start out with a good mixer at first but you'll need to switch to hand-mixing when dough gets too thick, adding enough flour so the dough is not too sticky and you can roll it out to about 1/4 inch or so.
• flour counter and rolling pin and top of dough. if it is very humid where you live it may help to refrigerate dough 15 minutes or so and you can also refrigerate the portion of the dough that you're not presently working with. roll out dough to 1/4 inch. cut out with any cookie cutter and place on cookie sheet.
• bake in a preheated 350 degrees f (175 degrees c) oven for about 8 minutes, or until ever so lightly browned around edges or on bottom. remove from sheets and cool on flattened grocery bags or wire racks.

Cinnamon Hazelnut Biscotti

Ingredients

• Servings: 30
• 3/4 cup butter
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
• in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
• bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

Cinnamon Hazelnut Biscotti

Ingredients

• Servings: 30
• 3/4 cup butter
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
• in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
• bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

sour cream sugar cookies ii

Ingredients

• Servings: 3
• 1/2 cup butter
• 1/2 cup lard
• 1 1/2 cups sugar
• 2 eggs
• 3 tablespoons sour cream
• 1/2 teaspoon baking soda
• 3 cups sifted all-purpose flour
• 1/4 teaspoon salt

Recipe

• cream butter, lard and sugar. add eggs and beat. mix sour cream and baking soda together and add to egg mixture. add flour and salt and mix well.
• chill dough until firm enough to roll.
• preheat oven to 400 degrees f (205 degrees c).
• roll out dough and cut with cookie cutter. it's wise to keep dough in refrigerator between rolling out batches. bake for 5 - 7 minutes.

Cinnamon Hazelnut Biscotti

Ingredients

• Servings: 30
• 3/4 cup butter
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
• in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
• bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

Refrigerator Cookies Iii

Ingredients

• Servings: 7
• 1 cup shortening
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/3 cup colored sugar for decoration

Recipe

• mix shortening, sugar, eggs, and vanilla together in large bowl. stir flour, salt, and baking soda together in a separate bowl. blend dry ingredients in with the shortening mixture. mix thoroughly with hands.
• divide dough into 3 parts; shape into cylinders, 1 1/2 inches in diameter and about 7 inches long. roll in colored sugar (or use finely chopped nuts instead). chill for several hours or overnight.
• heat oven to 400 degrees f (205 degrees c). cut into 1/4 inch slices, and place on greased cookie sheets. bake for 8 to 10 minutes. cool.

Rainbows

Ingredients

• Servings: 5
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup sugar
• 3/4 cup butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• assorted colors of paste food coloring
• 4 tablespoons prepared vanilla frosting
• 1/4 cup yellow decorator sugar

Recipe

• cream the butter and sugar together until light and fluffy. beat in the egg, vanilla and almond extracts. gradually add the flour and salt. beat at low speed until well blended.
• divide dough into 10 equal sections. combine 4 sections of he dough with red paste-type coloring until smooth. combine 3 sections of the dough with green coloring until smooth. combine 2 sections of the dough with yellow coloring until smooth, and combine remaining dough with blue coloring. wrap each section of dough in plastic wrap and refrigerate for 30 minutes.
• shape blue dough into an 8-inch log. shape yellow dough into 8x3-inch rectangle; place on waxed paper. place blue log in center of yellow rectangle and fold yellow edges up around blue log, pinching to form seal. roll to form smooth log. roll green dough into 8x5-inch rectangle. place yellow log in center, pinch edges of green to seal; roll smooth. roll red dough into 8x7-inch rectangle. place green log in center, pinch edges of red to seal and roll smooth. wrap in plastic wrap and refrigerate 1 hour.
• preheat oven to 350 degrees f (175 degrees c). lightly grease or line baking sheets with parchment paper.
• cut log in half length-wise. cut each half into 1/4 inch slices. place slices 1 inch apart on prepared baking sheets.
• bake at 350 degrees f (175 degrees c) for 8 to 12 minutes. (do not brown.) cool on cookie sheets 1 minute. remove to wire racks and let cool completely. pipe small amount of frosting on bottom corner of each cookie to resemble a cloud. sprinkle with yellow decorating sugar. let stand until frosting is set.

kringla

Ingredients

• Servings: 6
• 1 1/2 cups sugar
• 1 egg
• 2 1/2 cups sour cream
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease or line baking sheets with parchment paper.
• combine the sugar, beaten egg and sour cream together. mix in the flour, baking soda and salt. blend thoroughly.
• divide dough in half and form each half into a long roll. (note: if your kitchen is warm, keep the half of dough you're not working with in the refrigerator.)
• cut off a narrow slice of dough. roll lightly with hands on lightly floured board into pencil-like strip about 7 inches long. form into a figure "8" , and pinch ends together. place on cookie sheet. repeat with remaining dough.
• bake at 350 degrees f (175 degrees c) for 12 to 15 minutes.

cornmeal cookies iii

Ingredients

• Servings: 2
• 1/2 cup butter
• 2/3 cup sugar
• 1 egg
• 1 teaspoon lime extract
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon grated lime zest
• 1/3 cup confectioners' sugar for decoration
• 1 tablespoon lime juice

Recipe

• preheat oven to 375 degrees f (190 degrees c). lightly grease your baking sheets.
• beat the butter and 2/3 cup sugar together until creamy. mix in the egg and lime extract. blend well.
• in a separate bowl, combine the cornmeal, baking powder, salt and flour. add the flour mixture to the butter mixture and mix well.
• drop teaspoonfuls of the dough the prepared baking sheets. dip the bottom of a glass, or similar round, flat object in the 1/4 cup sugar, and slightly flatten the balls of dough. bake at 375 degrees f (190 degrees c) for 10 to 12 minutes or until cookie bottoms are lightly browned.
• to make icing: combine the lime zest, confectioners' sugar, and enough lime juice to make a spreadable glaze. spread over the tops of cooled cookies.

springerle v

Ingredients

• Servings: 4
• 4 eggs
• 1 pound confectioners' sugar
• 2 teaspoons anise extract
• 4 1/4 cups sifted all-purpose flour
• 2 teaspoons baking powder

Recipe

• in a large bowl, beat eggs until light with an electric mixer on high speed. reduce speed and add the anise extract and confectioners' sugar. continue beating at medium speed until well combined. sift together the flour and baking powder; stir into the egg mixture, dough will be quite stiff.
• roll out dough to 3/8 inch thickness. imprint with a springerle board and cut apart. place cookies a cookie sheet and let rest uncovered overnight.
• preheat oven to 350 degrees f (175 degrees c). bake cookies for 7 to 10 minutes.

basic sugar cookies

Ingredients

• Servings: 3
• 1/2 cup butter
• 2 cups basic cookie mix
• 1 egg
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 45 mins


• melt butter over low heat and add to 2 cups basic cookie mix.
• lightly beat the egg and add to mixture. stir in vanilla and mix well.
• with lightly floured hands shape into 1 inch balls and arrange about 2 inches apart on a greased cookie sheet.
• bake at 350 degrees f (180 degrees c) for 12 to 15 minutes until golden.
• cool a couple of minutes before removing from cookie sheet to racks to complete cooling.

Cinnamon Hazelnut Biscotti

Ingredients

• Servings: 30
• 3/4 cup butter
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup hazelnuts

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
• in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
• bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
• bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.