How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Thursday, June 27, 2013

Sour Cream Biscotti

1 cup butter, softened (no substitutes)
1 cup sugar
2 eggs
1/2 cup sour cream
1 1/2 tsp almond or vanilla extract
3 1/2 cups all- purpose flour
1 1/2 tsp baking powder
1 tsp baking soda

In a mixing bowl, cream butter and sugar.  Add the eggs, one at a time, beating well after each addition.   Stir in sour cream and extract. Combine dry ingredients; add to creamed mix. Line 2 baking sheets with foil; grease foil. Divide dough into thirds. On a floured surface shape dough into 3 loaves (8 x 12 1/2 x 3/4 in.) and place on foil.  Bake at 350 degrees for 25 mins.  Remove from oven and place on wire rack; let cool for 15 mins.  Place on a cutting board; using a serrated knife, slice diagonally 3/4 in. thick.  Place slices, cut side down on ungreased baking sheets. Bake at 350 degrees for 8- 10 mins. Turn cookies over and bake 10 mins longer. Cool on wire racks. Store in airtight container.

Makes about 30 cookies.

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