SANDRA'S SNICKERDOODLE BISCOTTI DIPPERS

So satisfying with a nice cup of tea while dipping these tasty jewels,
or coffee, or hot chocolate...it's a win-win! Also, a perfect
tiramisu making substitute vs lady fingers...

Yields: 3 doz (appx)

Prep: 15 Mins.

Bake/Stand/Re-bake: Bake 30 Mins/Stand 15 Mins/Re-bake 10 Mins.

INGREDIENTS

Cream Wet

2/3 cup granulated sugar

6 tablespoons unsalted butter, at room temperature

2 large eggs

1 teaspoon vanilla extract

Sift Dry

2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons cream of tartar

1/4 teaspoon salt

Brush tops of logs (just before baking)

1 egg, beaten

Sprinkle Mix (just before re-baking)

3 tablespoons white sugar

1 teaspoon ground cinnamon

METHOD

Preheat oven to 325 degrees. Line baking sheet with parchment paper; set aside.

In a stand mixer with the paddle attachment, cream together 2/3 cup sugar and butter for 5 minutes on low speed. Add in 2 eggs and vanilla, and continue to cream for 2 minutes longer.

Sift through a sieve placed over wet ingredients in stand mixer bowl, and shake to sift the flour, cinnamon, baking powder and soda, cream of tartar, and salt.

On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 12" long. Place logs on the prepared baking sheet and flatten slightly so they are 2-1/2" wide (the will spread slightly while baking). Brush top of each log with the beaten egg.

Bake 30 minutes (turning baking sheet half way through baking), until golden and slightly cracked on top. [Do not turn off oven]. Cool for 15 minutes on baking sheet.

Carefully move logs to a cutting board, and using a serrated knife slice each log crosswise at a diagonal into 1/2 inch slices (I snack on the 4 end pieces that aren't as pretty, but oh so tasty ;). Flip each slice cut side down, and sprinkle with a cinnamon sugar mixture. Place back on baking sheet, and re-bake for an additional 10 minutes (turning baking sheet half way through baking), until toasted. (You should end up with 3 doz. 1'' thick by 3-1/2" wide biscotti after baking.)

Transfer biscotti to cool on a wire rack. Once completely cool, store in an airtight container for up to 2 weeks (or freeze up to 6 months). ~ Enjoy!

SANDRA'S BAKED DONUT HOLES

A delightful and airy confection!

I guarantee you won't be able to stop with just 1, 2, 3 or 4...

Yield: (Appx. 60 Donut Holes)

Prep: 10 Mins.

Bake: 10-12 Mins. per batch

INGREDIENTS

Special equipment: Mini Muffin Tin (24/batch)

Batter:

1 large egg, beaten

1-1/2 cup milk

2 tablespoons vegetable oil

2 teaspoons vanilla extract

2 cups all-purpose flour

1-1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

2 teaspoons double-acting baking powder (or regular)

Finishing:

Brush warm donut holes with:

--1 tablespoon unsalted butter, melted (in microwave-proof bowl for 30 secs)

--Place in large Ziploc bag (for shaking warm donut holes to coat)

1 cup sugar

1/2 teaspoon cinnamon

Pinch of freshly ground nutmeg

METHOD

Preheat oven to 350 degrees. Spot spray with Bakers Joy each mini muffin tin cup; set aside (or with oil then dusted with flour) -- this process will be repeated for each batch to prevent donut holes from sticking.

In a medium bowl, add egg and beat with a fork. Add in milk, vegetable oil and vanilla extract, mix to combine. Add in remaining batter ingredients; and using a wooden spoon mix to just combine. Using a 2-TB-size scoop, fill each cup in mini muffin tin, about 3/4's full.

Bake in preheated oven for 10-12 minutes, until they're light golden on top and slightly brown on edges, and a toothpick inserted in center comes out clean.

Meanwhile, place 1 cup sugar, 1/2 teaspoon cinnamon and a pinch of nutmeg in a large 

Ziploc bag, shake to combine and set aside. Also, melt 1 tablespoon butter in a small microwave-proof bowl for 30 seconds; set aside with a pastry brush.

Place a clean kitchen towel on counter. While hot, tip muffin tin over on its side so hot donut holes fall out onto kitchen towel. Flip them over and lightly brush tops with melted butter. Gently add warm donut holes, 6 at a time, into Ziploc bag with spice-sugar mixture, shake to coat, then place onto a wire rack to cool. Store completely cooled donut holes in an airtight container. ~ Enjoy!

TIP:

If you'd like to make mini donuts, do so in the same method; same baking time but use a mini non-stick donut pan (I purchased mine through Amazon-Prime).

Chocolate Glaze

1 1/2 cups powdered sugar

4 tablespoons unsweetened cocoa powder

3 tablespoons milk or water

2 teaspoons pure vanilla extract.

In a medium bowl, whisk together powdered sugar and cocoa powder.  Slowly stir in milk and vanilla extract.  Whisk until silky and smooth.  If you need a touch more milk to make this a dippable glaze, add a bit more.

Dip doughnuts in chocolate glaze and let rest to harden slightly.

Doughnuts are best served the day they’re made.  They also freeze just fine!

SANDRA’S CHRISTMAS SNICKERDOODLES

Children would love to help 
you make these festive cookies...

Yields: 5 Doz.
Prep: 20 Mins. |
Bake: 10 to 12 Mins.

INGREDIENTS:

1 cup unsalted butter, at room temperature
1-1/2 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3-1/4 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons cream of tartar
1 heaping teaspoon ground cinnamon
Pinch of fine-grain kosher salt

--Red, green, and yellow decorating sugar; each mixed with a pinch of cinnamon

METHOD:

Mix each of the three colored sugars into separate, small bowls; add cinnamon, and toss to combine. Set aside. (Or, 1/2 cup granulated white sugar with 3 tsp ground cinnamon.)

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper or use a Silpat liner.

With a hand mixer, blend together the butter and granulated sugar in a medium bowl until smooth. Add the eggs, vanilla, and mix to incorporate. Sift into another medium bowl the flour, baking soda, baking powder, cream of tartar, cinnamon, and kosher salt. Using a wooden spoon, mix the flour mixture into the wet ingredients, until incorporated.

Roll the dough into 1” balls, and alternately coat the outside of each with the different colored cinnamon/sugars (see photograph above); or plain cinnamon sugar.

Place cookies onto a baking sheet spaced 1” apart, and bake for 10 to 12 minutes; remove to a cooling rack, and repeat until dough is gone. Store in an airtight container. ~ Enjoy!