I make these red and green biscotti every Christmas.  I just love the red and green combination of the tart cherries and the green pistachios.  Biscotti are super easy to make, although take a bit of time because of the double baking.  But the end result is so worth it.

My grandmother always used cornmeal in her biscotti recipe and it just adds a different texture that makes these cookies undeniably a favorite.  I hope you get a chance to whip these up before Christmas next week.  The batch does make a fair amount, depending on how thick or thin you slice them.  And they keep for several days.  Perfect for dunking in tea, coffee or hot chocolate this season.

Ingredients:

2 cups of all purpose flour (I use King Arthur’s unbleached ap)
3/4 cup of stone ground corn meal
1.5 teaspoons of baking powder
1 teaspoon of salt
3 eggs, room temperature
1/2 cup of pistachios (shelled and roughly chopped) – you can use more or less
1/2 cup of dried tart cherries ( you can always use dried cranberries if you have them on hand)

Directions:

Preheat your oven to 325 degrees and line your baking pan with a Silpat or parchment paper.  Set aside.

In a dry mixture bowl combine, the flour, cornmeal, powder and salt together with a whisk.

In your stand mixer, blend your sugar and eggs together for 2-3 minutes or until fluffy.  Then add in the dry mixture.  Blend for 1 minute then add the nuts/cherries.  Blend until combined.  The dough will be sticky.  Wet your hands prior to removing the dough from the mixer, this will help you to work better with it.  Divide the dough in half.  Place both halves on your cookie sheet and shape into a 12 inch by 2.5 inch log.  Press the dough down to a thickness of about an inch or so.

Bake the dough for 32-34 minutes or until it starts getting a golden brown edge.  Remove and let cool for 10 minutes.  Then with a serrated knife, slice diagonal about 1/2-3/4 of an inch thick.  You don’t want it too thick or too thin so eyeball it.  Take each slice and lay it cut side down on your baking sheet.  They can be butted up against one another.  You can fit all of the slices on one cookie sheet using your space wisely.  Bake again for 20-24 minutes.  The cookies should be toasted and as they cool, will get a bit crunchier.  Store in a ziploc baggie or tupperware.  Great for sending in a care package or as a gift for friends and neighbors.

This could be the quintessential PMS cookie.  Salt, sugar… it’s perfection.  Even if you don’t suffer with that lovely disorder… anyone who loves bacon will be grabbing for one of these.  I don’t know why I thought it would be a great combo but it totally is and the smell is soooooo fabulous.  I ate one and stepped away.  I have to restrain myself or go back out to run again.  :)  Totally fun twist on a classic.

*Adaptation from Guittard.

Ingredients:

1 cup of all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup of butter, softened
6 tablespoons granulated sugar
6 tablespoons of light brown sugar
1 egg
1 teaspoon vanilla extract
10 ounces of Guittard Super Cookie Chips or regular dark chocolate chips
4-6 strips of cooked, cooled and crumbled pieces of smoked bacon
Sea Salt

Directions:

Preheat oven to 375 degrees.

In a separate bowl, combine flour, soda and salt.  Set aside.

In your stand mixer, paddle attached, cream butter and sugars.  Then beat in the egg and vanilla until creamy.  Add the flour mixture, blend.  Blend well.  By hand, stir in the chocolate chips and bacon.  Drop rounded cookie dough onto your baking sheet.  Sprinkle a tiny bit of sea salt on top of each cookie dough ball.  Bake for 10 minutes or until lightly golden.  Let cool and then store in a container with a lid.

Who doesn’t love peppermint?!  My kids LOVE it!  And tomorrow starts our first winter swim meet and I’m always baking like a madwoman to prepare.  The kids swim and they eat… this is what winter swim (and summer) is all about! Some healthy snacks and some decedent ones for post race celebration.  These are a reason to celebrate!  I promise.

Ingredients:

1 cup + 2 tablespoons of King Arthur’s all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup of Smart Balance butter (or you can use regular butter)
6 tablespoons of packed brown sugar
6 tablespoons of granulated sugar
1 egg
1 teaspoon of peppermint extract
10 ounces of chocolate chips
1 bag of individually wrapped Peppermint Patties (unwrapped)

Directions:

Preheat the oven to 375 degrees.  Spray your 9×9 glass pan with baking spray.

In a small bowl, mix flour, soda and salt.

In your stand mixer, beat butter and both sugars for 3 minutes.  Then add the egg and peppermint extract.  Add the flour mixture and beat on slow until incorporated.  Beat in the chocolate chips by hand.

Take half of the dough and place it in the prepared pan and smooth it out to cover the bottom.  Then lay the peppermint patties over top of the cookie dough.  You can spread them or butt them together.  Then take the remaining dough and place it on top.  It may not cover totally but it will melt and distribute.  Bake for 22-24 minutes.  Keep a watchful eye if they need to bake a few minutes longer depending on your oven.

*Chocolate chip cookie recipe is an adaptation from Guittard’s super cookie chip cookie recipe.