posted in: Cooking, Sweets | 0


Biscotti is delicious.  Whenever I tell people that I make biscotti, they look at me in horror because of how difficult they think it is. But, it isn’t difficult at all.  This is one of the easiest recipes that I have ever made, and it comes out perfect every time.  I didn’t create this recipe (it’s on the internet), but I have made other biscotti recipes and this is the one that I stick to.  The other thing about biscotti is the many variations that you can make. In these biscotti, I put chocolate chips and almonds and they were great.  If you are going to make a new cookie recipe this season, make biscotti.  Your family and friends will definitely be impressed.



1/2 Cup Vegetable Oil

3 Eggs

1 Cup Sugar

1 TBSP Anise Extract

3 1/4 Cups All-Purpose Flour

1 TBSP Baking Powder



Preheat oven to 375º.  Grease cookie sheet or line with parchment paper.  In a medium bowl, beat together the oil, eggs, sugar and anise extract until well blended.  In a separate bowl, combine the flour and baking powder.  Stir flour mixture into the egg mixture to form a heavy dough.  Divide dough into 2 pieces.  Form each piece into a roll as long as your cookie sheet and press down to 1/2 inch thickness.  

Bake for 25 to 30 minutes, until golden brown.  Remove from the baking sheet and cool on a wire rack.  When the cookies are cool enough to handle, slice into 1/2-inch slices.  Place slices cut side up back onto the baking sheet.  Bake for an additional 6 to 10 minutes on each side.  Cookie slices should be lightly toasted.


Biscotti Variations without changing the basic recipe:

  1.  Dip 1/2 the cookie in melted chocolate
  2. 1 Cup Dried Cranberries; 1 Cup Pistachios or Almonds; 1 Cup White Chocolate pieces or chips
  3. 1 Cup Almonds; 1/2 Cup Dried Apricots
  4. 1 Cup Chocolate Chips


Coconut Macaroons

posted in: Cooking, Sweets | 0

Cocount Macaroons

This is a recipe is not a new one. I have tried several other coconut macaroon recipes and this one is by far the best.  I make them plain or with chocolate either drizzled on top or a layer of chocolate on the bottom.  Anyway you choose, they are great.  




14 oz Shredded Coconut

14 oz Can Sweetened Condensed Milk

1 tsp Vanilla Extract

2 Extra Large Egg Whites

1/4 tsp salt



Preheat oven to 325º

Mix the coconut, sweetened condensed milk, vanilla and salt.  In a separate bowl, whisk the egg whites until medium-firm peaks form.  Fold the egg whites into the coconut mixture.

Drop using a 1 3/4 scoop or 2 teaspoons onto ungreased cookie sheet, or cookie sheet lined with parchment paper.  

Bake 25 to 30 minutes or until they are golden brown. 

Chocolate Chip Cookies

posted in: Sweets | 0

Chocolate Chip Cookies

These chocolate chip cookies are delicious and very easy to make.  If you are looking for a quick recipe, this is it.




2 1/4 Cups Flour

1 tsp Baking Soda

1 tsp Salt

1 Cup Granulated Sugar

1/2 Cup Brown Sugar, firmly packed

2 Eggs

2 tsp Vanilla Extract

1 Cup Butter, softened

2 tsp Espresso Powder

1 Cup Nuts, Chopped

1 Cup Chocolate Chips

1 Cup Chocolate Chunks



Preheat oven to 375º

In the bowl of a stand mixer, add the flour, soda, expresso powder and salt.  Combine.  Add the sugars, eggs, vanilla and butter.  Mix until smooth.  Stir in the nuts, chips and chocolate chunks.

Drop by teaspoonful, 2 inches apart, onto ungreased cookie sheet.

Bake 10 to 12 minutes, or until golden.  Remove to wire rack to cool. 



My Sister’s Raspberry Thumbprint Cookies

posted in: Cooking, Sweets | 0

My Sister's Raspberry Thumbprints

These cookies are amazing.  Buttery with nuts and delicious raspberry preserves in the center.  My sister makes them every year for the holidays and everyone looks forward to having them.  They are truly a family favorite.



1 Lb Butter

4 Eggs, separated

4 Cups Flour

1 Cup Sugar

1 tsp Vanilla

2 Cups Walnuts, chopped

Raspberry Preserves (Small Jar)



Preheat oven to 350º

In the bowl of a stand mixer, mix butter, sugar, egg yolks and vanilla until they are light and fluffy.  

Add the flour and continue mixing until all the ingredients are combined.

Shape into 1 inch balls.  Whisk the egg whites with a fork.  Roll the balls into the egg whites, then in the chopped nuts. Place on ungreased cookie sheet 2-inches apart.  Press thumb into center of ball and fill with raspberry preserves.

Cook 20 minutes or until the edges are golden brown. 

Oatmeal Butterscotch Cookies

posted in: Cooking, Sweets | 0


Oatmeal Butterscotch Chip

Oatmeal cookies are delicious.  Add butterscotch chips and pecans and you have a real winner.  




1 Cup Butter (2 sticks)

1 1/4 Cups Packed Brown Sugar

3/4 Cup Sugar

2 tsp Vanilla Extract

2 Eggs

1 1/2 Cups All Purpose Flour

1/2 tsp Baking Powder

1/2 tsp Salt

3 Cups Old Fashioned Oats

2 Cups Butterscotch Chips

1 Cup Pecans, chopped



Heat oven to 350º

Beat butter, sugars and vanilla on medium speed of electric mixer until creamy.  Beat in eggs until light and fluffy.  

Mix in flour, baking powder and salt on low until blended.  Stir in oats, chips and nuts.

Form dough into 2-inch balls.  Place 2 inches apart on ungreased cookie sheet.  (I always use parchment paper)

Bake 16 to 18 minutes until edges are golden brown, but still soft in center.  Cool on cookie sheet 2 minutes, then remove to wire rack to cool completely.