Christmas Cut-out Cookies & Cranberry Orange Biscotti
Christmas Cut-out Cookies!
Ingredients
1 cup Dairyland butter, * softened
1 cup granulated sugar
1 1/2 tsp. vanilla extract
1 large egg*
3 cups Robinhood all-purpose flour*
3/4 tsp. baking powder
3/4 tsp. salt
Icing
1 1/2 cups icing sugar
1/4 tsp. vanilla extract
1 tsp. light corn syrup
2-2.5 tbsp. room temp water
Pinch of salt
Food Colouring
Instructions
Preheat Oven to 350°F. Line 2 baking sheets with parchment paper. Beat butter and sugar in a large bowl until creamy, add egg and vanilla, beat until completely combined.
Add flour, baking powder, and salt. Start mixing slowly, then beat until the flour is incorporated - it will be clumpy.
Dust work surface with flour, scrape dough out of bowl. Pat together then cut in half, then shape into 2 discs. Roll out to 1/8" (for thinner, crispier cookies) or 1/4" (for thicker, softer cookies), sprinkling with flour under and over the dough so it doesn't stick. Use cookie cutters to press out shapes and use a knife or spatula to transfer shapes to prepared baking sheets. (Keep dough that doesn't fit in the oven in the fridge).
Bake for 10 minutes, swapping trays halfway until the surface is pale golden and the edges are just beginning to turn light golden. Allow cookies to cool completely on trays (they will finish cooking on the trays).
For the icing, whisk the confectioners’ sugar, vanilla, corn syrup, and 2 Tablespoons of water together in a medium bowl. It will be very thick. If you lift the whisk and let the icing drizzle back into the bowl, the ribbon of icing will hold shape for a few seconds before melting back into the icing. That is when you know it’s the right consistency and ready to use. If it’s too thick (sometimes it is), whisk in 1/2 extra Tablespoon of water. If desired, add gel food coloring. You can pour some icing into different bowls if using multiple colors. If not decorating right away, cover the icing tightly and keep in the refrigerator for up to 2 days.
Recipe and photo credit: Recipe Tin Eats
*In Flyer December 19-25, 2021
Cranberry Orange Biscotti
Ingredients
4 Tbsp. cold unsalted butter (cut into 4 pieces)
3/4 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
Zest of 1 orange (about 1 tablespoon)
1 cup all purpose flour
1 cup Robinhood All-purpose flour*
1 tsp. baking powder
1/2 tsp. salt
1 cup dried cranberries
Turbinado sugar (coarse sugar, optional)
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Using an electric mixer, beat the butter and sugar together until creamy.
Add the eggs, vanilla extract, and orange zest. Mix until well combined.
In a medium bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder and salt.
Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
Mix in the dried cranberries.
Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
If desired, sprinkle the logs with turbinado sugar.
Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
Let the logs cool on the baking sheet for 30 minutes.
Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
Store biscotti in an airtight container at room temperature for 1-2 weeks
Recipe and photo credit: Kristine’s Kitchen Blog
*In Flyer December 19-25, 2021