Christmas Baking

 Yesterday was a very fun day of Christmas baking with dear friends.  Jodi and I have been friends for many years, she is a treasure to me!  We met long ago in MOPS when all of our kiddos were little, Mitchell was 4, Isabelle was just 6 weeks old and her two, Alyssa and Riley were just 6 & 2!  The Lord has knit our hearts together over the years, and through the ebb and flow of life He has created a strong and deep friendship between us.  I am so grateful for the sovereign hand of the Lord intertwining our lives together as sisters in Christ and dear friends!  Years ago we did Christmas baking together but as our families got bigger and busier our baking together slid by the wayside.  I am happy to say we resurrected the tradition this year and have all intentions to reinstate the baking as an annual event … hopefully! J

 

We made lots of nummy stuff….  Frosted Sugar Cookies, Caramel Filled Chocolate Cookies, Peanut Butter Balls, a perpetual favorite…..Rolo Turtles and our new absolute favorite … Cranberry Pistachio Biscotti from allrecipes.com … wow those are CRAZY GOOD!

  

 Cranberry Pistachio Biscotti

 

1/4 cup olive oil                1 3/4 cup flour             

3/4 cup white sugar           1/4 tsp. salt

2 tsp. vanilla extract          1 tsp. baking powder

1/2 tsp. almond extract      1/2 cup dried cranberries

2 eggs                                 1 1/2 cups pistachio nuts

 

 Directions:

 

- Preheat oven to 300 degrees

- In a large bowl, mix together oil and sugar until well blended.  Mix in the vanilla and almond extracts, 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, set aside to cool for 10 minutes. Reduce oven heat to 275 degrees.

- Cut logs on diagonal into 3/4 - 1 inch thick slices. Lay on sides on parchment covered cookie sheet.  - Bake approximately 8-10 minutes or until dry.  Cool. 

                                                       

*A couple notes- the dough is VERY wet and seems almost too wet to form into a log but it does work.  Also, we dipped ours in chocolate for extra yumminess!