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Cherry Eggnog Biscotti
These are the cookies Sue McDonald shared for the cookie swap.
She got it from the Land O Lakes butter website:
CHERRY EGGNOG BISCOTTI
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Eggnog flavor and dried cherries make these a festive, anytime treat.
Yield: 3 dozen biscotti
Cookie Ingredients:
2 1/4
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cups all-purpose flour
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3/4
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cup sugar
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2
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teaspoons baking powder
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1
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teaspoon salt
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3/4
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teaspoon ground nutmeg
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6
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tablespoons LAND O LAKES® Butter, softened
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3
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eggs
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1
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teaspoon rum extract
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1
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cup dried cherries, chopped
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Glaze Ingredients:
1
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cup powdered sugar
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1/2
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teaspoon rum extract
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1
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to 2 tablespoons milk
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Heat oven to 325°F. Line ungreased cookie sheet with parchment paper.
Combine flour, sugar, baking powder, salt and nutmeg in large bowl. Add butter; beat at low speed until mixture resembles coarse crumbs. Increase speed to medium; add eggs and 1 teaspoon rum extract. Beat until well mixed. Stir in cherries by hand.
Turn dough out onto lightly floured surface; knead 10 to 15 times with lightly floured hands. Divide dough in half; roll each half into 14-inch log. Place logs 3 inches apart onto prepared baking sheet; flatten each log to about 2 inches wide. Bake for 20 to 25 minutes or until set. Cool 10 minutes on cooling rack covered with parchment paper.
Reduce oven temperature to 275°F. Remove logs from parchment; cut into 3/4-inch diagonal slices. Lay slices onto same cookie sheet, cut-side down. Bake for 13 minutes. Turn over; continue baking an additional 12 to 14 minutes or until lightly browned. Remove from cookie sheet. Cool completely.
Combine powdered sugar, 1/2 teaspoon rum extract and enough milk for desired consistency. Drizzle glaze over cooled biscotti.