Recipes!

Cinnamon Biscotti

Ingredients:
3/4 cup plus 1 tablespoon sugar, divided
1/2 cup (1 stick) butter, softened
3 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 tablespoon plus 1/2 teaspoon cinnamon, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans
semi-sweet or milk chocolate, melted

Preparation: 
Preheat oven to 350 degrees. Grease a large baking sheet. In a medium bowl, using an electric mixer set on medium speed, beat 3/4 cup sugar and butter until creamy, about 3 minutes.  Stir in eggs and vanilla until smooth. In a small bowl, combine flour, 1 tablespoon cinnamon, baking powder and salt. Using an electric mixer set on low speed, beat flour mixture into butter mixture until a dough forms, about 1 minute. Stir in pecans. 
Divide the dough in half. On the prepared baking sheet, shape each half of the dough into a 9x2 inch log. Flatten the tops of the logs slightly. In a small bowl, combine remaining sugar and cinnamon; sprinkle mixture over the logs.
Baking the logs for 20 minutes. Cool for 10 minutes. Cut the logs diagonally into 1/2 inch slices.
Reduce heat to 325 degrees. Arrange biscotti slices flat on 2 baking sheets; bake until dry, about 20 minutes longer. Cool completely. Drizzle melted chocolate over tops of biscotti, and let stand, about 15 minutes.

Cream Scones

Ingredients:
2 cups all purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/8 teaspoons salt
1/3 cup chilled, unsalted butter 
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup whipping cream (can also use light or heavy cream, or half and half)

Egg mixture for top of scones:
1 large egg, lightly beaten
1 tablespoon heavy cream or whipping cream
Beat together egg and cream

Preparation:
Preheat oven to 375 degrees and place rack in middle of oven. Line a cookie sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg, and vanilla. Add to the flour mixture and stir until just combined. Do not overmix. 
Knead dough gently on lightly floured surface. Roll or pat dough into a circle that is 7 inches round and about 1 1/2 inches thick. Cut this circle into 8 triangular sections or cut into rounds with a cookie cutter. 
Make the egg mixture for top of scones and brush over tops. Place on lined cookie sheets and bake for 15 minutes or until lightly browned. Transfer to a cooling rack and cool. 
Variation:
Add 1/3 cup miniature chocolate chips to dough before kneading for a chocolate chip scone.
Add 1/3 cup blueberries (fresh or frozen and thawed) to dough before kneading for a blueberry scone.