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Dec 2, 2012 02:36 PM

easy to make xmas cookies that travel well

I was invited to a cookie exchange in the Caribbean where I spend my holidays. I don't have an oven so will make the cookies a week before (2 dozen) and travel with them. I seek an easy recipe that is quite amazing. Thanks!!

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  1. Try to find a biscotti recipe. They are hard from the start and will travel well. I have a couple of recipes if you need one.

    3 Replies
    1. re: Philly Ray

      Biscotti is not a cookie. If I was expecting cookies and received biscotti, I would be disappointed.

      1. re: FrankJBN

        What is it, then? While it means twice baked in Italian, "biscotti" is used for generic "cookies" in Italian.

        1. re: FrankJBN

          Then I guess that leaves more for everyone else...

      2. Giada's is good--with red and green for the holidays. I'd probably freeze them if you're making them a week in advance. I don't like the sugar crystals at the end, though. Plain is good; or drizzled w/ chocolate.

        1. See this post on cappuccino biscotti, our household considers them amazing! And the biscotti will be fine made a week before you need them.

          Another cookie that ages well, in fact I think it improves with a bit of aging, is Alice Medrich's Ultra Thin Chocolate Chunk cookies. It's not particularly Christmas-sy, but it is quite amazing. And it hardly gets any easier than this cookie, the batter is mixed in a bowl by hand. Here's a link:

          2 Replies
          1. re: janniecooks

            Biscotti is brilliant..send me your best recipe please...much appreciation...I am thinking cranberry as I live on Cape Cod ...

            1. re: phelana

              if you click on the chowhound link I included in my reply, that will take you to a post in which I discuss cappuccino biscotti, wherein there is a direct link to the recipe. I haven't got any recipes for cranberry biscotti, sorry!

          2. You'll have to convert from metric, but here's my take on very addictive Italian Cantucci:

            350g cake flour
            1.5 tsp baking powder
            2 large pinch cinammon
            2 large pinch salt
            2 tsp grated lemon zest
            210 g sugar
            1 tsp vanilla essence
            60 g soft butter
            2 eggs + 2 yolks
            1/2 tsp bitter almond essence
            maybe 2-3 tbsp milk
            250g whole almonds

            Mix dry ingredients. Cut butter into flour. Mix eggs, yolks, vanilla and almond essence and form dough. Add milk if the mixture is too dry. When almost finished, add almonds. Divide in two, wrap in foil and chill for 2 hours at least.
            Cut first half of dough into 3 equal pieces and form them into logs of 1.5 inches diameter. Bake on baking paper at 190 centigrade for about 25-30 minutes. Watch towards the end. Repeat for second half of the dough.

            Cut the baked logs into slices of half an inch on a bias. Put them on a paper-lined baking sheet, cut side down and bake again until golden brown. Depending on your oven, you may have to turn the biscotti to brown them evenly.

            1. Chocolate Bourbon Balls. Of course, they're no bake, so you could even make them there! Or, given that it's the Caribbean, rum balls might be more appropriate.

              1 Reply
              1. re: Savour

                Savour, holy smoke, that's it...