RECIPES FROM HER CHRISTMAS PEN PAL

HAZELNUT ALMOND BISCOTTI

3 cups flour

¼ cup hazelnut instant coffee powder

1½ teaspoons baking powder

1 stick butter, softened

¼ teaspoon salt

1 cup sugar

2 eggs

1 teaspoon vanilla

1 cup slivered almonds (or chopped nut of choice)

Preheat oven to 325 degrees. Combine all ingredients in a large mixing bowl.

Divide dough in half. On lightly floured cookie sheet, shape into two logs about 16 inches long. (Dough will be sticky; coat hands with flour before shaping logs.) Place 2 inches apart on greased and floured cookie sheet.

Bake for 25 minutes or until lightly browned. Remove from cookie sheet and let cool for 5 minutes.

Cut diagonally and place on cookie sheet ½ inch apart. Bake for 10 minutes or until slightly browned.

Makes 2 dozen.

OATMEAL CRANBERRY WALNUT COOKIES

2 sticks butter

1 cup firmly packed brown sugar

½ cup granulated sugar

2 eggs

1 teaspoon vanilla extract

2 cups flour

1¼ teaspoons baking soda

1¼ teaspoons cinnamon

½ teaspoon salt

3 cups uncooked oats

1 cup dried cranberries

1 cup chopped walnuts

Preheat oven to 350 degrees.

Combine butter, sugars, eggs, and vanilla; beat well. Add flour, baking soda, cinnamon, and salt; mix well. Add remaining ingredients. Drop tablespoons of dough onto ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown.

Makes 4 dozen.

PEPPERMINT-CANDY-FROSTED SUGAR COOKIES

1 cup butter

1½ cups granulated sugar

1 teaspoon vanilla extract

1 teaspoon peppermint extract

3 eggs

3¾ cups flour

¼ teaspoon salt

2 teaspoons baking powder

¾ teaspoon baking soda

Preheat oven to 350 degrees.

Beat together butter, sugar, vanilla, peppermint extract, and eggs. In a separate bowl, mix together flour, salt, baking powder, and baking soda. Fold into first mixture. Refrigerate until firm.

Roll out dough on floured surface and cut with round cutter. Place on greased cookie sheet.

Bake for 7 to 9 minutes or until lightly browned.

FROSTING

1 cup powdered sugar

2 teaspoons milk

2 teaspoons light corn syrup

¼ teaspoon peppermint extract

½ cup crushed peppermint candies

Stir together powdered sugar and milk until smooth. With an electric mixer, beat in corn syrup and peppermint extract until icing is smooth.

Spread over cooled cookies and sprinkle with crushed peppermint candies.

*Recipes provided by author.