Cleveland Cooks: Christmas Cookies with Annie's Signature Sweets

CLEVELAND, Ohio (WOIO) - It’s Christmas cookie time! If you are looking for a new recipe for your cookie exchange, or to start a new tradition, Anne LoParo of Annie’s Signature Sweets is sharing her recipe for biscotti.

Anne teaches baking classes out of her new baking school in Berea.

ANNIE’S SIGNATURE SWEETS

Baileys Chocolate Chip Biscotti (Yields: 2 medium sized logs)

MATERIALS YOU WILL NEED FOR THE BISCOTTI: Stand mixer with a paddle attachment or hand mixer with beaters and a 5 quart mixing bowl

Spatula

Bowl scraper (optional)

Sharp chef’s knife

Cutting board

2 cookie sheets

Parchment paper secured with a bit of pan spray underneath to prevent the paper from sliding off the tray

Ruler (optional)

INGREDIENTS YOU WILL NEED FOR THE BISCOTTI:

6 tbsp unsalted butter (Equal to 3 oz) cut into pieces and at room temperature at least 30 minutes before baking

1/3 cup brown sugar

1/3 cup granulated sugar

1 tbsp Baileys Irish Cream

2 large eggs

1 1/2 tsp baking powder

1 1/2 tsp salt

2 1/4 cups all purpose flour

1 cup semisweet chocolate chips (mini preferred, but not required) 1 cup dark chocolate chips

ANNIE’S SIGNATURE SWEETS

Baileys Chocolate Chip Biscotti METHOD OF PREPARATION:

Preheat the oven to 350 Degrees F

Spray your pans and secure with parchment paper and set aside In a 5 quart bowl with a hand mixer or stand mixer with paddle attachment, cream the butter and sugars until light and fluffy. Add egg and Baileys, mix until combined, approximately 1 -2 minutes. Scrape down sides with a spatula.

Add baking powder, salt and flour and mix until it is fully combined. Add chocolate chips last and mix just until combined.

Take the dough out of the mixer and shape into 2 logs or several small logs even in size and length and bake for approximately 25 -30 minutes or until golden brown. The logs should be approximately 9 inches long and 2 inches wide and about 3/4 of an inch high.

Let the biscotti cool for at least 10 minutes and then place onto a cutting board and cut them into 1/2 inch pieces. Line on the sheet pan with paper with the cookie laying down. These will no longer spread so they can be close together, but not touching.

Place back in the oven for 10-15 minutes. If you like your cookies extra crispy they may take longer. I prefer mine soft and crispy. Store in an airtight container at room temperature.

ANNIE’S SIGNATURE SWEETS

Almond Linzer Cookie

MATERIALS YOU WILL NEED:

Stand mixer with 5 quart bowl and a paddle or a hand mixer and a 5 quart bowl

Spatula/ Wooden spoon

Bowl scraper (optional)

Sheet pans

Parchment paper

Cookie Cutters - any shape of your choice and mini cutters for the center or a round pastry tip

Sifter for powdered sugar

Pan spray

Rolling pin or wine bottle

Piping bag or ziplock bag (optional)

Round Piping tip (optional)

INGREDIENTS YOU WILL NEED FOR THE COOKIES:

1 1/2 sticks (12 tbsp) of unsalted butter cubed and at room temperature

1/2 cup brown sugar

1 large egg yolk

1 1/2 cup all purpose flour

3/4 cup almond flour

1 tsp salt

1/2 tsp almond extract

1/2 tps vanilla extract

ANNIE’S SIGNATURE SWEETS

Almond Linzer Cookie

INGREDIENTS YOU WILL NEED FOR THE

FILLING AND TOPPING:

2 cups powdered sugar for sifting on top of the cookies (optional) 12 oz of your favorite homemadejam or storebought jam. I like these paired with bluberry, raspberry and cranberry jam!

METHOD OF PREPARATION:

Preheat the oven to 350 degrees F

Line sheet pans with parchment paper and set aside

Cream the butter and sugar in a bowl with a paddle attachment or hand mixer and 5 quart bowl

Add the egg and extract

Add in the flour, almond flour and salt

Mix until fully combined

Wrap in a flat disc in plastic wrap and refrigerate for an hour When chilled for an hour, lightly dust the table with 2-3 tbsp of flour and roll out the dough and cut out your favorite shapes. Line the trays with the cookies before you cut out the centers.

Cut out the centers while on the sheet pan. Place the cookies in the oven for 10 minutes and add a few minutes as needed. The cookies will start to have a light golden brown edge to them when they are done. After baking. Cool the cookies completely, fill a piping bag with your favorite jam, and place a dollop on the center of the bottom cookie. Lightly sprinkle powdered sugar on the tops of the cookies and then place on top of the cookie.