Monday, December 14, 2009

Freezing Drizzle & Snow

Getting some freezing rain and snow right now. It closed schools in our area, perfect day for baking again!

It was a fun weekend, on Saturday went to the cookie exchange at my cousins, we had a lot of fun and was good to get together with cousins and my aunt. Always good to see family and spend time with them, I feel very blessed to be included with them as it is sisters, daughter and mom. Makes my mom seem close at Christmas to be with my aunt. Thanks Linda for the great meal and all of the work you put into it! Got lots of goodies, helps with the baking.

On Sunday we went to our grandson's church, they had a small program showing what they do on Wednesday nights, verses, a couple of songs, and the group recited the books of the Bible. It was good to see them growing in the Lord.

Today I am baking peanut butter cookies with Reese's Pieces cut up in them and Anisee Biscotti

Aniseed Biscotti
1 c. butter softened
1c. sugar
3 eggs
2 tsp. vanilla extract
3-1/2 c. flour
1-1/2 tsp. baking powder
2 to 3 tablespoons aniseed
1 c. chocolate chips
2 tablespoons shortening

1. In a bowl, cream butter and sugar. Beat in eggs and vanilla. Stir in aniseed. Combine flour and baking powder: add to the creamed mixture. Divide dough into thirds, shape into three
10 inch x 3 inch rectangles on a greased cookie sheet.
2. Bake at 325 for 25-30 m. or until golden brown. Carefully remove to wire racks, cool completely.
3. Transfer to a cutting board, cut diagonally with a serrated knife into 3/4 in slices. Place slices cut side down on an ungreased cookie sheet. Bake at 325 for 12-16minutes or until firm and golden brown, turning once. Remove to wire racks and cool.
4. Melt chocolate chips and shortening, stir until smooth. Drizzle over Biscotti. Cool until chocolate is set. Store in refrigerator in an airtight container with waxed paper between layers.

Back to the baking :o)

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