SAXTON B. LITTLE FREE LIBRARY
319 Route 87 Columbia, CT 06237
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DECEMBER 21, 2008
Making Cookies

My oldest daughter Jill has taken the reins as the official cookie maker in our family. It's possible she learned to bake on the strings of my apron, but her expertise has far surpassed mine in adulthood. For several years she has made our Christmas cookies while I assist. My assistance comes mostly in the form of footing the bill for the ingredients, washing the numerous bowls and cookie sheets and sampling the end product for quality control.

Through the years she has made the traditional holiday cookies like spritz, snowballs, and cut-out Santa sugar cookies, but our family truly enjoys plain ol' regular everyday fare. Each of us has our favorite cookie. Her partner, Dave, likes White Chocolate Macadamia, her son, Justin, Thumb Prints (red jelly please), sister, Stacy, opts for Peanut Butter Kiss, her dad, Chocolate Chip (not too many chips), and as for me, I love Cranberry Oatmeal. She accommodates all our wishes and still usually manages to try something new each year. One year it was big, soft ginger, another, iced pumpkin and once, rum raisin,  which has since become a favorite.

This year, because she's going to school, we decided to reduce the quantity and variety of cookies made and mom (me) was enlisted once again to lend a helping hand. So this past Saturday, while my husband plowed the 10” of snow from our driveway, we fired up the oven and baked several batches of cookies for our Christmas celebration. We measured, we mixed, we greased the cookie sheets, we rolled, we dropped, we timed and burned a few fingers along the way. Most of all though, we laughed, we talked and shared a pleasant day together, mother and daughter.
We made less cookies than most years but still there's plenty, probably enough for me to freeze a few for later eating. Although we were running out of steam by mid-afternoon, I still convinced her to try a new recipe, this one for Brownie Mix Biscotti. Easy, delicious, it could be a keeper. 

Brownie Alpine Biscotti

1 package fudge brownie mix (13 inch x 9 inch size)
¾ cup ground almonds
½ cup all-purpose flour
¾ tsp. baking powder
1 egg plus 3 egg whites
1 tsp. almond extract
¼ cup sliced almonds (optional)
3 squares (1 oz. Each) white baking chocolate, optional

  • In a large bowl, combine dry brownie mix, ground almonds, flour and baking powder. In a small bowl, whisk egg, egg whites and extract. Add to brownie mixture; stir until combined

  • Divide dough into thirds. On a greased baking sheet and using greased hands, shape each portion into a 7 in. x 3 ½ in. rectangle. Bake at 350º for 24 minutes. Remove from oven; cool on baking sheet for 5 minutes.

  • Transfer to a cutting board; cut diagonally with a serrated knife into ¾ in. slices. Place cut side down on greased baking sheets. Bake 12-14 minutes longer or until firm.

Cool on wire racks, If desired, sprinkle with sliced almonds and drizzle with chocolate. Let stand until chocolate is completely set. Store in a Ziploc® Container. Yield 2 ½ dozen

Taste of Home Holiday Recipe Card Collection – December 2008
 
Our library has lots of great cooking books, many just for cookies. Here's a few to get you started. Take out a couple and whip up a batch. There's nothing like a warm cookie, straight from the oven, to bring a smile to your face.


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Comments

Mercedes said, on Dec. 21 at 7:39PM
I love making Christmas cookies! It's a tradition we share with my mother-in-law who does all the mixing and buying while we mostly do the decorating. Spritz and apple-filled are my favorites but we also do gingerbread cookies, pizzelles, twin nut wonders, nut butter balls, and coconut cherry drops. I am not really a cookie maker, but I have tried my hand at some candy in recent years - White Christmas fudge which is white chocolate fudge with cranberries and almonds, and Buckeyes - chocolate covered peanut butter balls. All the amazing baked goods around are one of my favorite things about the Christmas season.

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