Happy Wednesday today we’re going to talk about my cookie boxes. If you know me you know I love doing my cookie boxes and spend a whole day baking from 8 am to 8pm to make these cookies. Usually I stick to 5-7 cookies with a “few extra things” depending on the person. I try to stick to the same recipes because I know they taste good, people love them, and overall easy.
Why do I do them?
I started making cookie boxes about 5/6 years ago my cousin and I would do them at her house it was tradition every year around Christmas time we would make cookies for her clients. Seeing her clients so happy made me happy, I wanted to give my friends and families the same reaction.
What is Biscotti?
Biscotti is an Italian almond biscuits the Latin word biscoctus, meaning twice-cooked/baked. Traditionally it is dunked in tea, coffee or espresso.
How many cookies do you make?
Traditionally speaking I make 6-7 cookies with 2 types of nuts, butter, and muffins, along with a few mustards.
- Pecan Bourbon Biscotti
I prefer toasting the pecans for these biscotti, but that’s certainly optional. Toasting adds more flavor, which really stands out with the flavor focus so much on the pecans. In case you need a reminder on how to toast nuts, spread them in a single layer on a lined baking sheet. Bake them at 350°F for about 12 to 15 minutes. You’ll likely be able to smell that wonderful toasty aroma that lets you know they’re done. Then just set them aside to cool before you start making the dough.
After a first round of baking, simply cut the dough into slices and let them have another round of baking to finish.
Ingredients:
- 2 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 cup Brown sugar, firmly packed light
- 1/4 cup Granulated sugar
- 1/2 tsp Salt
- 1/2 tsp Vanilla extract
- 1 cup of Pecans
- 1/2 cup Butter, unsalted
- 2 tbsp Bourbon
- 2 Eggs, large
Directions:
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone liner.
- Combine the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the bourbon and vanilla.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the pecans.
- Transfer the dough to the prepared pan. Shape the dough into a rectangle about 3 & 1/2” wide and 3/4” tall. The dough will be a bit sticky, so dust your fingertips with a bit of flour if necessary to help you shape it.
- Bake for 25 minutes. Remove the pan from the oven and allow to cool for 10 minutes (or until it’s cool enough to handle).
- Use the parchment paper to transfer the biscotti to a cutting board. Cut the biscotti into 3/4” crosswise slices.
- Line the baking sheet with a fresh sheet of parchment paper or clean silicone liner. Place the biscotti, cut side down, onto the pan.
- Bake 18 to 22 minutes, or until browned. Cool on the pan for 10 minutes. Then transfer the cookies to a wire rack to cool completely.
I love making thumbprint cookies with jam they are one of my favorites to make but also to eat! If you have kids, nieces, young children this are perfect for them. Example they can roll them in sugar, help pour the jam.
- Thumbprint Cookie
Ingredients:
- 1 3/4 cup All purpose flour
- 1 Egg, large
- 1/2 cup Strawberry jam
- 1/2 tsp Baking powder
- 3/4 cup Granulated sugar
- 1/2 tsp Salt
- 1 tsp Vanilla extract
- 1/2 cup White sugar sprinkles
- 3/4 cup Butter, unsalted
Instructions:
- Pre-heat oven to 350℉.
- In a large bowl, mix to combine wet mixture – unsalted butter, granulated sugar, egg and vanilla extract.
- In a separate bowl, bring together dry mixture – all purpose flour, baking powder, and salt. Mix well.
- Add dry mixture into wet mixture. Using a spatula to combine everything.
- Optional: cover bowl and refrigerate dough for 1-2 hours.
- Roll dough into small 1 1/2 inch balls. Then use the ends of a rolling pin or thumb to make an indentation at the middle of the dough ball. Press halfway down but not all the way.
- Press tops of cookies face down onto a bowl of white sugar sprinkles, and place them ~2 inch apart on the baking sheet.
- Fill each of the indentation with strawberry jam.
- Bake for 14-15 minutes.
- Remove from oven let it cool on the baking sheet for a few minutes, then place them on cooling rack until they are completely cool.
- Serve and enjoy!
Gracefullygrace 