Similar to Italian biscotti, these cookies are toasty, slightly sweet, and perfect for dunking in coffee and tea.
These are one of my favorites. They’re not overly sweet but provide just the right touch when you want something resembling dessert. The only drawback is that once you’ve eaten one, it’s hard to stop.Susan Tweeton
- 1 cup sugar
- 2 cubes sweet, unsalted butter (½ pound or 8 ounces)
- 3 eggs, beaten
- 3 teaspoons baking powder
- ½ teaspoons baking soda
- 1 tablespoon lemon or orange rind
- 1 teaspoon lemon or orange extract
- 1 tablespoon vanilla
- 5½ cups flour
- ¼ cup milk
- Using electric mixer, cream butter and sugar. Continue mixing, adding eggs, vanilla, and lemon/orange extract.
- Mix dry ingredients in separate bowl.
- Add egg mixture to dry ingredients, blending well. Add 1 tablespoon of milk at a time if dough is too dry. Dough should be pliable but very dense.
- Divide dough into two approximately equal portions.
- Form one portion of dough into a long, flattened roll, approximately 4 inches wide, on an unbuttered cookie sheet. Do the same with the other portion.
- Cut rolls in 1 inch slices; do NOT cut all the way through.
- Bake at 350° for 20–25 minutes. Rolls should be very, very light brown. Do NOT over bake; they should look under baked.
- While still warm, slice the rolls, cutting all the way through the scored cuts.
- Lay each piece cut side up on cookie sheet.
- Bake at 350° until toasty, turning once (about 7 minutes per side). Be careful not to over brown or burn the cookies.
- Cool thoroughly; store in airtight container.