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easy to make xmas cookies that travel well

phelana Dec 2, 2012 02:36 PM

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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    Philly Ray RE: phelana Dec 2, 2012 02:41 PM

    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
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      FrankJBN RE: Philly Ray Dec 3, 2012 01:35 PM

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

      1. re: FrankJBN
        chowser RE: FrankJBN Dec 3, 2012 01:37 PM

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

        1. re: FrankJBN
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          Philly Ray RE: FrankJBN Dec 3, 2012 01:39 PM

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

      2. chowser RE: phelana Dec 2, 2012 02:56 PM

        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.

        http://www.foodnetwork.com/recipes/gi...

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          janniecooks RE: phelana Dec 3, 2012 01:42 AM

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

          http://chowhound.chow.com/topics/8723...

          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:

          http://leitesculinaria.com/78677/reci...

          2 Replies
          1. re: janniecooks
            phelana RE: janniecooks Dec 3, 2012 03:40 AM

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

            1. re: phelana
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              janniecooks RE: phelana Dec 3, 2012 11:36 AM

              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!

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            ZoeLouise RE: phelana Dec 3, 2012 04:26 AM

            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. Savour RE: phelana Dec 3, 2012 11:51 AM

              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
                phelana RE: Savour Dec 3, 2012 01:09 PM

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

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