Christmas Cookies

Russian Tea Cakes
INGREDIENTS:
- 2 ¼ cups all-purpose flour
- ¼ tsp salt
- 1 cup (2 sticks) butter, room temperature
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¾ cup toasted and finely chopped pecans
- Powdered sugar
PROCEDURE:
- Sift flour and salt together
- Using electric mixer, cream butter in large bowl until light
- Gradually add ½ cup sugar and beat until fluffy
- Add Vanilla
- Mix in dry ingredients in 3 batches
- Mix in pecans
- Refrigerate at least 1 hour or up to 12 hours
- Preheat oven to 400 degrees
- Form dough into 1-inch balls
- Space 1-inch apart on un-greased cookie sheet
- Bake until just firm to touch, about 15 minutes
- Transfer to rack and cool slightly
- Roll in powdered sugar
- Cool completely
- Roll cookies in powdered sugar again
- Store in airtight container

Holiday Biscotti
INGREDIENTS:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¾ cup sugar
- ½ cup (1 stick) unsalted butter, room temperature
- 1 tsp grated lemon zest
- ¼ tsp salt
- 2 large eggs
- ¾ cup pistachios, coarsely chopped
- 2/3 cup dried cranberries
- 6 ounces good-quality white chocolate, chopped
PROCEDURE:
- Preheat the oven to 350 degrees
- Line a heavy large baking sheet with parchment paper
- Whisk the flour and baking powder in a medium bowl to blend
- Using an electric mixer, beat the sugar, butter, lemon zest and salt in a large bowl to blend
- Beat in the eggs 1 at a time
- Add the flour mixture and beat just until blended
- Stir in pistachios, cranberries and white chocolate
- Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet
- Bake until light golden, about 40 minutes
- Cool for 30 minutes
- Place the log on the cutting board
- Using a sharp serrated knife, cut the log on a diagonal into ½ to ¾ inch-thick slices
- Arrange the biscotti, cut side down on the baking sheet
- Bake the biscotti until they are pale golden, about 15 minutes
- Transfer the biscotti to a rack and cool completely
The biscotti can be made ahead. Store them in an airtight container up to 4 days or wrap them in foil and freeze in plastic bags up to 3 weeks.
Variations for the holidays: Dip each biscotti into white chocolate and sprinkle with colored sugar.
I visited Rogers Garden once and would love to visit again.
Add 1 TBS of King Arthur lemon juice powder and a few drops of Lor Ann lemon oil to Christmas cookies recipe for a tangy flavor!