Best of holiday baking - 2011 - Part 1

I found a load of new recipes on Pinterest for my annual holiday baking along with a few from the King Arthur flour website. Most of them were really good. No - really. I am going to break them down into a couple of blogs because I don't have the time to type them all out at once.

Lemon Lime Cookie Truffles

*These are so easy...and SO good. No, I mean seriously good. I sent some up to the neighbors before Christmas and was just asked yesterday if I had any more. Big hit with anyone who likes zesty citrus flavor!*

1 recipe of sugar cookie dough - baked in bar form & cooled (I did not use the whole recipe, but most of it. I also used a confectioners sugar recipe to make it lighter.)
1 8 oz. package of cream cheese, softened (use 1/3 less fat...no one knows the difference)
2 lemons, zested & juiced
2 limes, zested & juiced
Vanilla flavored almond bark, for dipping
Green & yellow sanding sugar (optional)

Crumble sugar cookie bars into large bowl. Add in softened cream cheese, lemon & lime zest & juices. Mix well and form into balls. Freeze for about 20 minutes. Meanwhile, melt almond bark over double boiler. With two forks or a long skewer, dip frozen balls into melted almond bark setting on flat surface lined with wax paper to cool. If desired, sprinkle with green & yellow sanding sugar while still wet.

Keep refrigerated in airtight container.


Swix Gingerbread Biscotti

*These are probably the most aromatic and strongly flavored biscotti I have ever tasted. If you like ginger & orange, you will LOVE them! They were awesome with an afternoon cup of coffee.*

1 1/4 c. all purpose flour
1 c. spelt (I did not have spelt and was not heading to the store so I substituted whole wheat flour with fine results. Bob's Red Mill does make spelt and I did find it after the fact.)
1 tsp. baking powder
1 T cinnamon
1 tsp. ginger
1/4 tsp. nutmeg (freshly ground does make a huge difference)
1/4 tsp. allspice
1 egg plus two whites, lightly beaten
1/2 c. brown sugar
1/4 c. molasses
2 tsp. vanilla
Zest from one large orange
1/2 c. chopped pecans
white chocolate to drizzle or sanding sugar (optional)

In a small bowl, whisk together dry ingredients. Set aside. Mix together eggs, sugar, molasses, vanilla and zest in stand mixer. Add in dry ingredients and nuts. Chill dough for about 30 minutes (you don't have to do this, but it will make the dough easier to work with and less sticky).

Preheat oven to 325.

Remove dough and shape into two approx. 12" long logs on silpat or parchment lined baking sheets. If using sanding sugar, sprinkle over the top and press down a bit to set. Bake for about 1/2 hour. Logs are fully cooked when firm to touch. Remove from oven and cool slightly, but do not turn oven off. Cut into 1/2" pieces. Lay pieces on sides and place back into oven for 10 minutes. Remove, turn pieces over and place back into oven for another 10 mins. Cool completely. Store in airtight container. These do freeze ok.



Cran-Pistachio Cookies

*Oh my...these were my definite favorites this year. I had to put them up in the freezer as soon as they were all cooled because I could have eaten all of them! I love pistachios...and I was tempted to eat them all as I was cracking them open for the recipe. Of course, adding a little bit of green food coloring made them very festive looking for the holidays too! The original recipe called for bagged sugar cookie mix and boxed pudding mix. I tweaked it so I didn't have to use those processed items.*

1 1/2 c. confectioners sugar
1 c. butter, unsalted
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/4 c. all purpose flour
1/4 c. corn starch
1 tsp. baking soda
1 tsp. cream of tartar
2 T. plain greek style yogurt
1 8oz bagged pistachios (obviously shelled before added)
1/2 c. dried cranberries
few drops of green food coloring (optional)

Preheat oven to 350.

Cream butter & sugar. Add in egg, extracts, yogurt and food coloring (if using). In small bowl, whisk together dry ingredients and add to butter mixture. Blend in pistachios and cranberries. Drop by rounded teaspoons onto silpats and bake 8-10 minutes being careful not to over bake. Cool completely on wire rack.

Next post: PB choc. chip biscotti, Tuxedo biscotti and Salted Caramel Shortbread bites - STAY TUNED!