My Bestee the other day asked for the Ultimate Christmas Cookie Recipe, I think suspecting I had a top-secret morsel up my sleeve. I have a legal file box (you know the ones that hold medical records) full of cookie recipes, really Chuck you want me to just pick one? There are two I know in my sleep and without even looking. One is easy for kids to decorate for a cookie party and easy to wrap freeze or transport to exchanges.The other is much more of an adult bragging cookie made with love and for friends who enjoy coffee on those cold mornings with a kick of fabulous.
Beth Biechler’s Melt Aways
She was my moms bestee when I was a little girl growing up in Virginia. They baked every holiday together and did tons of recipe swaps and activities with the other ladies in their “Women’s Club”. The magazine of choice of course was Southern Living and I am sure this recipe has been worked over a million times. This is Beth’s recipe never given to ANYONE except my mother the day we left Va for Az.
2 sticks butter, softened
3/4 c. corn starch
1/2 c. powdered sugar
1 c. flour
3 oz. cream cheese, soft
1 tsp vanilla
1 c. powdered sugar
tint with food coloring
Mix well & roll into small balls. Press flat with the bottom of a glass. Bake @ 350 degrees for 10-12 minutes. Frost when cooled. The frosting gets a shell on it. Let them sit out and get hard. Makes it easier to cram them in your face or a box to take somewhere to share.
For the Coffee Man Specifically –
Double Bourbon Biscotti
2 cups flour
3/4 cups top quality cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, room temp
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon bourbon
1 cup pecans, toasted and very coarsely chopped
3/4 cup chocolate chips
For the glaze
1 large egg
2 tablespoons of course sugar (raw sugars like turbinado)
Preheat oven to 350F (180C)
In a small bowl, sift together the flour, cocoa powder, baking soda and salt.
In a large bowl, beat together the 3 eggs, sugar, vanilla extract, and bourbon. Gradually stir in the the dry ingredients, then mix in the nuts and chocolate chips until the dough holds together. Line a baking sheet with parchment paper or silicone mat ( i got one!). Divide dough in half.
On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart. Gently flatten the tops of the logs.
Beat the remaining egg and brush the tops of the logs liberally with the egg- not all! Sprinkle the tops with the course sugar and bake for 25 minutes until dough feels firm to touch. Remove cookie dough from the oven and cool for 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2 inch slices.
Lay cookies cut side down on baking sheet. And return to oven for 20 to 30 minutes, turning the baking sheet midway during baking, until cookies feel mostly firm. When the cool they’ll firm more.
Once baked, cool the cookies completely then store in an airtight container for up to two weeks. Dip in melted tempered chocolate for more indulgence or a chocolate sauce!
Tip: Half dip into melted chocolate, then allow to cool until chocolate hardens. Drizzling chocolate can also create festive biscotti if you then sprinkle with red and green sugars , balls or other cookie decorations.