Butter Cookies and Royal Frosting...

For the first time ever, I made "cut-out" Christmas cookies this year. Normally this is something that I let Lydia do with Grandma, but for some reason I gave it a try this year. For those of you that know me, you know that I don't always do the "normal" or "expected" thing. So, I changed a couple of things about our "traditional" cut-out Christmas cookies this year.

I switched from sugar to butter cookies, added some almond extract and light corn syrup to the royal frosting recipe, and kept the familiar shapes. I used some gel food coloring and toothpicks to make some swirly designs on the cookies. I think they turned out pretty great. Oh, and they taste good too - especially with a glass of really cold milk (Santa would approve!) or with a nice hot latte!

Big News!

I have a buyer for my biscotti. A local coffee shop wants 1 batch a week! I'll probably start them off with "Biscotti Natale" (dark chocolate, peppermint infused biscotti dipped in white chocolate then rolled in crushed candy canes) since it's Christmas time. Then for the new year I may move on to "Biscotti Amalfi" - a lighter almond biscotti that is infused with lemon and then dipped in white chocolate. Yum!