Snickerdoodle Biscotti

Ingredients: 

For the Biscotti:

2¾ cups all-purpose flour
1½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract

For the Topping:
1 egg white
1 teaspoon water
¼ cup granulated sugar
1 teaspoon ground cinnamon 

Directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, cinnamon, baking powder and salt; set aside.
3. Cream together the sugar and butter on medium speed until light and fluffy, 3 to 5 minutes, scraping the sides of the bowl as needed. Add the eggs, one at a time, beating until each is thoroughly combined. Add the vanilla and mix to combine. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until a dough forms.
4. Turn the dough out onto a lightly floured work surface and rub your hands with a little flour. Divide the dough in two and form each half into a log about 4 inches wide by 10 inches long. Places the logs on the prepared baking sheet. In a small bowl, whisk together the egg white and water, and brush each log evenly. In a separate small bowl, stir together the ¼ cup granulated sugar and 1 teaspoon ground cinnamon. Sprinkle evenly over the brushed dough.
5. Bake on the prepared baking sheet until lightly browned and small cracks form on top, about 25 minutes. Remove from oven and cool slightly on the baking sheet, about 10 minutes (leave the oven on). Transfer the logs to a cutting board. Slice diagonally in generous ½-inch slices. Place them cut side up on the baking sheet and bake an additional 15-20 minutes or until slightly browned, turning over half way through. Cool completely on a wire rack. Biscotti can be stored in an airtight container at room temperature for two weeks.

Recipe + photo: www.browneyedbaker.com/2013/10/16/snickerdoodle-biscotti/

Peppermint Bark

1 lb. dark chocolate (I used 1/2 semisweet and 1/2 bittersweet)
1 lb. white chocolate
6 oz. (1 regular package) candy canes, crushed

1. Melt the dark chocolate over a double boiler until smooth. Spread (with an offset spatula) in an even layer on a wax paper-lined baking sheet. Place in freezer to harden, approximately 30 minutes.
2. Melt the white chocolate over a double boiler until smooth. Spread (with an offset spatula) on top of the dark chocolate layer. Working quickly before the white chocolate sets, sprinkle the crushed candy canes on top and gently press into the chocolate. Refrigerate until complete hard and set, at least 2 hours.
3. Break into pieces and enjoy!

Photo + recipe: http://www.browneyedbaker.com/2007/12/18/christmas-baking-peppermint-bark/ 

Banana Chocolate Chip Oatmeal Cookies

4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 large banana, mashed
1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old fashioned oats
1 cup semisweet chocolate chips

Directions:

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a large mixing bowl, combine butter and sugars, mix until smooth. Add in vanilla extract and egg. Next, add the banana. Beat well.

Slowly add in flour mixture until just combined. Stir in oats and chocolate chips.

Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats.  Bake at 350 degrees F for 15-18 minutes or until golden. Remove cookies from pans; cool completely on wire racks.

Makes 2 1/2 dozen cookies

Recipe + photo: http://www.makeandtakes.com/banana-chocolate-chip-oatmeal-cookies

Chocolate Chip Cookie Bars

ingredients:

2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
Sea salt, for sprinkling over bars-optional

directions:

1. Preheat oven to 325 degrees F. Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.

2. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

3. In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

4. Pour cookie dough into the prepared pan, smoothing the top with the spatula. Sprinkle cookie bars very lightly with sea salt, if desired. Bake cookie bars for 25-30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.

Photo + recipe: http://www.twopeasandtheirpod.com/chocolate-chip-cookie-bars/

For a variation:  http://www.twopeasandtheirpod.com/chocolate-chip-salted-caramel-cookie-bars/