Taste of Home - December 2007/January 2008 - Doridro

Christmascookies continued…Chocolate Pinwheels p. 7PREP: 20 min. + chillingBAKE: 10 min./batch........................................Nancy ArevaloBrookfield, Wisconsin........................................Chocolate and vanilla provide a delightfulcontrast in flavor and appearance for thesebuttery refrigerator cookies.3/4 cup butter, softened3/4 cup sugar1 egg yolk1/2 teaspoon vanilla extract1-3/4 cups all-purpose flour1-1/2 teaspoons baking powder1/2 teaspoon salt1 square (1 ounce) semisweetchocolate, melted3 tablespoons milk, warmedIn a large mixing bowl, cream butter andsugar until light and fluffy. Beat in egg yolkand vanilla. Combine the flour, bakingpowder and salt; gradually add to creamedmixture and mix well.Divide dough in half. Add melted chocolateto one portion; mix well. Refrigerateuntil chilled.Divide each portion of dough intofourths; shape each into a 5-in. log. Flatteninto triangular-shaped logs. Brush longsides with milk. Assemble one large roll byalternating two chocolate and two plainlogs. Repeat. Wrap in plastic wrap. Refrigeratefor 4 hours or until firm.Unwrap each roll; cut into 1/4-in. slices.Place 2 in. apart on lightly greased bakingsheets. Bake at 375° for 8-10 minutes or untilset. Remove from pans to wire racks.Yield: about 3 dozen.Brownie BiscottiPREP: 20 min. | BAKE: 50 min. + cooling...................................Amber SumnerCongress, Arizona..................................“Daintily drizzled with white chocolate, theseeye-catching biscotti are loaded with chocolatechips and crunchy almonds. They look sopretty in a holiday gift basket with an assortmentof hot chocolate and teas.”1/2 cup butter, melted3 eggs2 teaspoons vanilla extract2-1/2 cups all-purpose flour1-1/3 cups sugar3/4 cup baking cocoa2 teaspoons baking powder1/2 teaspoon baking soda1 cup unblanched almonds,toasted and coarsely chopped1/2 cup miniature semisweetchocolate chipsDRIZZLE:1/2 cup vanilla or white chips1-1/2 teaspoons shorteningIn a large mixing bowl, combine the butter,eggs and vanilla until well blended.Combine the flour, sugar, cocoa, bakingpowder and baking soda; gradually add tobutter mixture just until combined(dough will be crumbly).Turn dough onto a lightly floured surface;knead in almonds and chocolatechips. Divide dough in half. On an ungreasedbaking sheet, shape each portioninto a 12-in. x 3-in. log, leaving 3 in. betweenthe logs.Bake at 325° for 30-35 minutes or untilset and tops are cracked. Cool for 15 minutes.Carefully transfer to a cutting board;cut diagonally with a serrated knife into1/2-in. slices. Place cut side down on ungreasedbaking sheets. Bake for 20-25 minutesor until firm and dry. Remove to wireracks to cool.For drizzle, in a microwave-safe bowl,melt vanilla chips and shortening; stir untilsmooth. Drizzle over biscotti. Yield: 3dozen.tasteofhome.com TASTE OF HOME / December & January 20089