For the last few years I’ve been making some kind of biscotti at Christmas time. I usually go for the sweet cookies but decided to try it, I loved it…dunked in a cup of hot, good coffee. I’ve been making it every year since. This recipe with almonds and dried cherries is my favorite.
These are a special cookie for Santa’s Helper’s and don’t forget to save one for Santa too! The brown sugar cookie part is yummy and the sour cream and walnut topping is soft but crunchy. Add some drizzle and sugar glitter and you have a wonderful, special cookie!
Recipe titles can be hard. I couldn’t think of any other way to describe this recipe, because I wanted to emphasize that there are options on how you bake it. I was in the mood to experiment, wanting to see what would work best. I’ve made this recipe as regular fruitcake in the past, but for many, fruitcake seems to have become a dirty word… there’s just too many jokes about it. Besides that, I am not sure that this really is a fruitcake. It has plenty of fruit, nuts and rum, but it also has plenty of cake, and the cake is nice and soft. Such a dilemma…what to call it? First, let me show you what I ended up with:
Cookie baking time is here. I wait all year and watch for interesting recipes. I have my old favorites but every year I try a few new ones that sound good. This is one of the new recipes for this year. It’s going to be a keeper for years to come. I love orange and chocolate and this recipe has just the right amount, yet you can still enjoy the buttery shortbread flavor.
With the holidays fast approaching, sometimes we need a cookie recipe that tastes great and is quick and easy. This is one of those recipes, keep it handy to pull out, you’ll be glad you have it. These are so easy, you can have other cookies in the oven and at the same time make these. Terri posted a recipe last Thursday that is also quick and easy. Her Butterscotch Crunchies and this recipe are two that can really save you time. Continue reading