I bake a fair assortment of treats every year to accompany the various canned Toast Toppers and sauces, granolas and candy nestled into the gift boxes destined for friends and family. Aside from the quintessential shortbreads, nothing stays exactly the same from year to year. That said, the same themes repeat with more or less regularity: some form of ginger-laden cookie for my all-time favourite teacher (now a co-worker!), at least one gluten - free and vegan offering for the ladies at my hair salon, kid - friendly drop cookies for my friend's brood and a few batches of biscotti for the Italian clan. The biscotti are almost always my "ace in the hole" during the holidays - not only are they the ultimate "keeping" cookie, but the basic formula is infinitely variable. With a few years of twice-baked batter under my belt now, I've started to apply the "re-bake" theory to leftover muffins and quickbreads as well. The "muffinscotti" taste like a perfect marriage of cookie and cracker, and have won over even the most vehement anti-crunchy cookie people I know.
These particular biscotti are a marriage of "traditional" and "nouveau" ideas. I say that because they are made from a dough that I always intended for biscotti and baked the "traditional" way (i.e. a single log, then sliced and rebaked as sticks). Unlike traditional biscotti, though, this dough is actually a scone recipe that is filled with roasted fresh fruit and dark chocolate. I figured that if I could biscotti-fy banana bread, why not a simple scone? All I had to do was make one big, long scone "block" instead of individual wedges (baked proportionately longer, of course), then follow standard twice-baking procedure.
The result? Absolutely indescribably delicious! Buttery, just sweet enough, filled with occasional bursts of just tender, caramelized fruit and decadent, bittersweet chocolate chunks. Crunchy, but not "break-your-teeth" hard, they make perfect coffee dunkers as well as traffic-jam snacks!
Today's cookies are entered in a special event put on by the great team at #SundaySupper. December is all about cookies, and we're kicking things off with A #Cookielicious Exchange Party! Check out the decadent sweet treats from the partygoers below, and be sure to stop in on Tuesday for our Twitter chat!
- Adaptable Marshmallow Bars by Get the Good Stuff
- Alfajores by Curious Cuisiniere
- Amaretto Apricot Oatmeal Cookies by Magnolia Days
- Amaretto Balls by Palatable Pastime
- Brown Eyed Susans by A Day in the Life on the Farm
- Chewy Gingersnaps by That Skinny Chick Can Bake
- Chocolate – Pear Biscotti by What Smells So Good?
- Chocolate Crinkle Cookies by The Bitter Side of Sweet
- Christmas Tree Sugar Cookies by The Redhead Baker
- Coffee Cake Cookies by Pies and Plots
- Cowboy Cookies by Party Food and Entertaining
- Cranberry Orange Rugelach Cookies by My Imperfect Kitchen
- Dark Chocolate Mint Cake Mix Cookies by Fantastical Sharing of Recipes
- Chocolate-Covered Peppermint Cookies by Recipes Food and Cooking
- Espresso-Ginger Sandwich Cookies by Wholistic Woman
- Espresso Snickerdoodles by Cosmopolitan Cornbread
- Gingerbread Snowflakes by Grumpy’s Honeybunch
- Ginger Spice Cookies with Chocolate Frosting by Daily Dish Recipes
- Gluten Free Hazelnut Truffle Cookies by Gluten Free Crumbley
- Gluten Free Nutella Stuffed Linzer Cookies by Fearless Dining
- Green Tea Macarons with Chocolate Ganache by Tara’s Multicultural Table
- Holiday Nutrolls by Delaware Girl Eats
- Italian Almond and Orange Cookies by Peaceful Cooking
- Kolaczki by Sew You Think You Can Cook
- Krayl’s Ugly Sweater Party Sugar Cookies by An Appealing Plan
- Lemon Thumbprint Cookies by Cookin’ Mimi
- Macadamia Nut Butter Crisps by A Kitchen Hoor’s Adventures
- Mincemeat Cut-outs by Jane’s Adventures in Dinner
- Mocha chocolate Chip cookies by Monica’s Table
- Mudslide Cookies by Books ‘n Cooks
- Nana's Russian Teacakes byThe Crumby Cupcake
- Old Fashioned Lemon Sugar Cookies with Lemon Icing by Lifestyle Food Artistry
- Peppermint Marshmallow Cookies by Brunch with Joy
- Pfeffernüsse by Feeding Big
- Pistachio oatmeal cookies by Caroline’s Cooking
- Pizzelles by The Freshman Cook
- Pride of Iowa Cookies by From Gate to Plate
- Snowball Cookies by Peanut Butter and Peppers
- Spiked Eggnog Cookies by Cindy’s Recipes and Writings
- Thai-Kissed Cookies by Culinary Adventures with Camilla
- Tipsy Chocolate Cherry Cookies by Christmas Tree Lane
- Toffee Squares by Ruffles & Truffles
- White Chocolate Dipped Gingersnaps by Sunday Supper
Join us for a #Cookielicious chat at 7 p.m. ET Tuesday, Dec. 1, on Twitter We will be sharing tips for cooking baking along with stories about our favorite family recipes. Follow the #Cookielicious hashtag and remember to include it in your tweets to join in the chat. To get more great cookies recipes, check out our Cookie Jar Pinterest board.