Cranberry-Pistachio Biscotti

Ingredients

1/4 cup light olive oil
3/4 cup white sugar
2 tsp vanilla extract
1/2 tsp almond extract
1 Tbsp orange zest
2 eggs
1 3/4 cups all-purpose flour
1/4 tsp salt
1 tsp baking powder
1/4 cup dried cranberries
1 1/2 cups unsalted pistachio nuts (or slivered almonds)


Directions

Preheat the oven to 300 degrees F (150 degrees C).

In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, and zest; then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, cover with clean kitchen towels and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F.

Cut logs on diagonal into 3/4 inch thick slices. (lean into biscotti with a large knife, do not saw, to get nice even pieces.) Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.


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Ginger Spice Biscotti

INGREDIENTS

1 1/4 cups flour
1 cup whole-wheat flour
4 tsp. ground ginger
1 tsp. cinnamon
1 1/2 tsp. baking powder
1/4 tsp. allspice
1/4 tsp. salt
2 large eggs
1/3 cup canola oil
1/4 cup unsweetened applesauce
1/2 cup brown sugar, firmly packed
1/2 cup dried currants


DIRECTIONS

Line a baking sheet with parchment paper & preheat to 325 degrees F

In medium bowl, mix dry ingredients and set aside.

Combine eggs with oil and applesauce using an electric mixer. Add sugar. Add half of dry mixture and mix until smooth. Add remaining dry mixture and process until a soft and sticky dough forms. Transfer dough to a large bowl; fold in dried fruit.

Moistening your hands lightly with cold water, shape the dough into two flattened logs 3 inches wide and about 3/4-inch high spaced 4 inches apart on the lined baking sheet. Bake 25-30 minutes, or until firm to the touch. Remove from oven and cool 10 minutes.

Transfer logs to a cutting board. With a serrated knife, cut each log diagonally into 1/2-inch thick slices. Arrange them cut-side down in one layer on the baking sheet, with slices touching each other. Bake 10 minutes, turn & bake 10 more minutes. Turn the oven off & leave biscotti there for 10 more minutes. Remove them from the oven & let them cool on the baking sheet.

Monster Cookies

INGREDIENTS

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 tsp salt
1/2 tsp vanilla extract
1 jar (12 oz) creamy peanut butter
1/2 cup butter, softened
1/2 cup Smarties/M&Ms
1/2 cup chocolate chips
1/4 cup raisins or nuts (optional)
2 tsp baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

DIRECTIONS

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, beat the eggs and sugars. Add the salt, vanilla, peanut butter, and butter. Mix well.

Stir in the chocolate candies, chocolate chips, raisins/nuts, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

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Maple Pecan Oatmeal Cookies

INGREDIENTS

1/2 cup butter, softened
1/3 cup brown sugar
1/3 cup maple syrup
1 egg
1/2 tsp cinnamon
1/4 tsp salt
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1 cup quick cooking oats
1/2 cup chopped pecans
24 pecan halves (optional)

DIRECTIONS

Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.

In a medium bowl, whisk together the flour, spices, baking soda, baking powder and salt.

In a large bowl, beat the butter with the brown sugar until light and fluffy. Add in the maple syrup and egg and beat until well mixed. (This will create a slightly soupy mixture).

Slowly beat in the dry-ingredient mixture until just blended, then stir in the nuts.

Drop by tablespoon onto the prepared baking sheets, leaving about 1″ of space between rounds. Top with pecan halves if using.

Bake for about 9-12 minutes, until golden. Cool 10 minutes on baking sheets and transfer to wire racks to cool completely.

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Chunky Oatmeal Cookies

INGREDIENTS

1 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla
1 1/4 cups flour
1/2 tsp baking soda
1 tsp salt
3 cups quick cooking oats
1 cup chopped pecans
1 cup chocolate chips


DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C).

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla.

Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended.

Mix in the quick oats, pecans and chocolate chips.

Drop by heaping spoonfuls onto ungreased baking sheets. Makes about 3 1/2 dozen cookies.

Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

This recipe is also linked to...

This Week's Cravings: After-School Snacks
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Crazy Sweet Tuesday
Cast Party Wednesday
Sweet Tooth Friday
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Oatmeal Cookies

INGREDIENTS

1 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla extract
1 1/4 cups flour
1/2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3 cups quick cooking oats
1 cup chopped walnuts


DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C).

In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended.

Drop by heaping spoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart. Makes about 3 1/2 dozen cookies.

Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.

Oatmeal Raisin Cookies

INGREDIENTS

1 1/4 cups butter, softened
3/4 cups brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
3 cups quick cooking oats
1 cup raisins


DIRECTIONS

Preheat oven to 375 degrees.

In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla.

Combine the flour, baking soda, salt, and spices; stir into the creamed mixture. Mix in oats and raisins until just blended.

Drop by heaping spoonfuls onto ungreased cookie sheets. Makes about 3 dozen cookies.

Bake 8-9 minutes for chewy; 10-11 minutes for crunchy cookies. Cool 1 minute on cookie sheet. Remove to wire rack. Store tightly covered.

Decadent Triple Layer Mud Pie

INGREDIENTS

3 squares Baker’s Semi-Sweet Baking Chocolate, melted
1/4 cup sweetened condensed milk
24 Oreo Cookies
1/4 cup butter or margarine, melted
1/2 cup chopped pecans
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding and Pie Filling
1 tub (8 oz.) Cool Whip, thawed


DIRECTIONS

Finely crush the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.

Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.

Pour milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)

Spread 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust; top with the remaining whipped topping.

Refrigerate 3 hours or until set. Store leftover pie in refrigerator.

Triple Layer Oreo Chocolate Pie

INGREDIENTS

32 Oreo Cookies
1/4 cup butter or margarine, melted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding and Pie Filling
1 tub (8 oz.) Cool Whip, thawed


DIRECTIONS

Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread 1-1/2 cups of the pudding onto bottom of crust; set aside.

Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust.

Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Triple Layer Lemon Pie

INGREDIENTS

1 Graham Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Instant Pudding & Pie Filling
1 Tbsp. lemon juice
1 tub (8 oz.) Cool Whip, thawed


DIRECTIONS

Pour milk into large bowl. Add dry pudding mixes and juice. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)

Spread 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in crust; top with the remaining whipped topping.

Refrigerate 3 hours or until set. Garnish with lemon peel, if desired. Store leftover pie in refrigerator.

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