Commodore Cooking: Peppermint Biscotti

This week's recipe is inspired by the Christmas tradition of cookie baking. It is at this time of year that Gingerbread Men, Sugar Cookies, Candy Cane Cookies, and Shortbreads abound. However, given the limited variety of baking supplies available in the markets, creating a Christmas Cookie inspired recipe proved challenging. I decided to utilize a seasonal ingredient, candy canes, that may be purchased in either Varsity Marketplace or Common Grounds. All other ingredients may be purchased at either Varsity Morgan or Varsity Towers. Although the total time to prepare these cookies is rather long, the sweet peppermint flavor packed into each small, crisp cookie is well worth the wait. Enjoy with a cup of steaming hot cocoa for an even better culinary experience. Based upon the calculated cost per serving of each ingredient, these cookies will cost you $5.05 or $0.11 per cookie. This does not include the cost of cooking spray. Happy Holidays!

Peppermint Biscotti
Yield: 48 cookies
Total Cost: $5.05 (does not include the cost of cooking spray)

cooking spray
1/2 cup butter, softened

1/2 cup sugar

3 eggs

2 1/2 cups flour

1 1/2 teaspoons baking powder

2/3 cup finely crushed peppermint candy canes

Preheat oven to 350 degrees. Place 8 candy canes in a placing plastic bag and crush into small pieces. Set aside. Spray cookie sheet with cooking spray and set aside.

In a large bowl, combine butter and sugar. Beat until creamy. Add eggs and continue to beat until well combined. Add flour and baking powder and continue to beat until well combined. Stir in crushed candy canes.

On a lightly floured surface with lightly floured hands, divide dough into fourths. Shape each into a 9 x 1 1/2-inch log. Place logs onto cookie sheet and bake for 18 minutes or until tops are cracked and ends are slightly browned.

Remove from oven and reduce temperature to 325 degrees. Allow logs to cool for 10 minutes on cookie sheet. Transfer logs to cutting surface and cut into 1/2-inch slices using a serrated knife. Discard ends and arrange remaining pieces on the cookie with the cut-side down. Continue to bake for 12 minutes, turning once, until cookies are lightly browned and crispy on both sides.