8 oz. hazelnuts
2 oz. almonds
4 cups unbleached all-purpose flour
2 tbsp. baking powder
1 tsp. cinnamon
5 eggs
4 oz. butter, melted and cooled
2 cups sugar
1-1/2 tsp. lemon zest
4 oz. semisweet chocolate
1 tbsp. oil
Directions: Grind the nuts in 2 batches - 1/2 fine grind and 1/2 course grind (to roll biscotti in later).
Wisk eggs with sugar until frothy; stir in butter and lemon zest. Sift dry ingredients and add to fine ground nuts, then add egg mixture to dry mixture. Shape dough into 2 logs and bake at 350°F for 25 minutes. Cool and slice 1/4-inch thick. Bake at 250°F until dry. Melt chocolate with oil. Dip one end of each cookie in chocolate and roll in coarse nuts.
Yield: 2 dozen
Frosted Cashew Cookies
1/2 cup butter (real)
1 cup packed brown sugar
1 egg
1/3 cup sour cream
1-3/4 cups crushed cashews
1/2 tsp. vanilla
2 cups flour
3/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
Cashews
Brown Butter Frosting:
1/2 cup butter
3 tbsp. light cream
2 cups powdered sugar
1/4 tsp. vanilla
Directions: In mixing bowl, cream the butter and brown sugar. Beat in egg, sour cream and vanilla; mix well. Combine dry ingredients; mix well. Fold in cashews. Drop by teaspoonfuls onto greased cookie sheets. Bake at 375°F for 8-10 minutes. Top each cookie with Brown Butter Frosting and a whole cashew.
Brown Butter Frosting:
Lightly brown butter in a small saucepan. Remove from heat; add cream and vanilla. Beat in powdered sugar until smooth and thick.
Yield: 3 dozen
After-Dinner Mint Cookies
10 oz. Ghirardelli mint chocolate wafer
1/4 tsp. salt
3/4 cup butter, softened
1-1/3 cups unsifted flour
2/3 cup sugar
3/4 cup walnuts, finely chopped
1 egg
Directions: Melt 5 oz. of the Mint Wafers in a double boiler, stirring constantly or microwave on medium for about 3 minutes. Set aside.
Cream butter with sugar, egg and salt. Mix in melted chocolate. Gradually add flour. Chill dough at least 1 hour.
Shape dough into balls, using 1 level Tbsp for each cookie. Roll balls into nuts. Place on greased baking sheets. Flatten slightly with the palm of hand. Bake at 350°F for only 8 minutes. Remove from oven a place Mint Wafer on top of each cookie, pressing slightly. Continue baking minutes longer or until cookie is firm.
Yield: 3 dozen
Easiest Best Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 egg
Directions: Preheat oven to 350°F. Mix all ingredients together. Make small balls, then dip a fork in flour and make criss crosses on balls. Bake for 10-12 minutes.
That is ALL the flour you use. Melt in your mouth cookies. Yield: 1 to 2 dozen
The Best Ever Fudge
18 oz. chocolate chips
1 can (14 oz.) sweetened condensed milk
1-1/2 tsp. vanilla extract
1 dash salt
Directions: Melt chocolate, milk, and salt slowly in heavy saucepan. Remove from heat and stir in vanilla. Pour in wax-paper lined 11x7-inch pan. Refrigerate until firm.
You can add chopped pecans to this fudge for a variation.