Lemon Anise Biscotti
2 eggs
1 cup sugar (or Splenda)
¼ cup canola oil
½ teaspoon vanilla extract
½ teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 teaspoons grated lemon peel
2 teaspoons aniseed, crushed
In a small mixing bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Stir in lemon peel and aniseed.
Divide dough in half. On a lightly floured surface, shape each portion into a 12-inch X 2-inch rectangle. Transfer to a baking sheet lined with parchment paper. Flatten to 1/2 –inch thickness. Bake at 350 degrees for 30-35 minutes, or until golden and tops begin to crack. Carefully remove to wire racks; cool for five minutes.
Transfer to a cutting board; cut with a serrated knife into scant ¾-inch slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake for 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight container.
Peppermint Snowballs
3 cups powdered sugar - DIVIDED
1 1/4 cup butter or margarine (softened)
1 teaspoon peppermint extract
1 teaspoon vanilla extract
1 egg
3 cups all-purpose flour
1/2 teaspoon salt
1 cup finely crushed peppermint candy - DIVIDED
as needed granulated sugar
2-3 tablespoons skim milk
1 teaspoon baking powder
COOKIES... Heat oven to 350 degrees. In large mixer bowl, combine the 1 1/2 powdered sugar, butter or margarine, peppermint extract, vanilla and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). Reduce speed to low. Add flour, baking powder and salt; Beat, scraping bowl often until well blended (1-2 minutes). By hand, stir in 1/2 cup candy. Shape dough into 3/4 inch balls; roll in granulated sugar. Place 1 inch apart on cookie sheet. Bake for 10-12 minutes or until set. Cool completely. GLAZE... In small mixer bowl combine 1 1/2 powdered sugar and enough milk for desired glazing consistency. Drizzle cooled cookies with glaze. Immediately sprinkle with the remaining peppermint candy.