Snickerdoodle Biscotti

It seems like ages since I've been in the kitchen to bake; between work and a quick trip to North Carolina, it's only been a week, but still, that's a long time for me.  We've decided to list our home and try, once again, to relocate to the east coast and be closer to family, hoping the real estate market will be kind to us:-))

The "Triangle" (Raleigh, Durham, Wake Forest) area is our destination and I was able to find a builder who will be building our last home! I'm emphasizing last because that term has been used (by hubby) in our past three locations:-D  We've driven through North Carolina several times on the way to Hilton Head and Orlando and Kelly lived in this area for about a year after college, but unlike the Seattle area, I felt I needed to go there and see if I got the "feeling."  I never visited the Pacific Northwest because my grandfather had been stationed at Bremerton and my mother had told me about the area; her brother was born here.  Happily, upon my brief visit to North Carolina, I got the same feeling...in a big way!

Now, the stress begins to list our home once more while juggling a very hectic work schedule.  I've already started the cleaning and sorting, which I do love about a move, but all of this does make for very long days.  So, this morning, I decided to create one of the most comforting foods I remember from childhood, Snickerdoodles, but in a biscotti version.  Simple and satisfying while I assemble kits for workshops and continue to clean and sort.

Snickerdoodle Biscotti
1/2 cup (1 stick) unsalted butter, at room temperature
2 T vegetable shortening (I used the butter-flavored)
1 cup granulated sugar
2 large eggs
1 tsp. Vanilla extract
1/2 tsp. ground Cardamon
2 cups King Arthur all-purpose flour
2 tsp. cream of tartar
1/2 tsp. salt

Topping:
1/3 cup granulated sugar
2 tsp. ground cinnamon

Preheat oven to 350F-degrees.  Line a baking sheet with parchment paper.  
In a stand mixer, using the paddle attachment, cream the butter, shortening and sugar together until fluffy.  Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl, as needed, with a rubber spatula.  Beat in the vanilla and cardamon.

Mix the flour, cream of tartar, and salt together, then add to the bowl.  Mix on low, just to incorporate the dry ingredients--DON'T OVER MIX!  The dough will be somewhat sticky, but resist adding additional flour.  

I use a cookie scoop of dough to create the "log".  Wet your finger tips and smooth the surface, then heavily sprinkle the topping over the logs.

Bake in the preheated oven for 28 to 30 minutes.  Remove and allow to cool about 10 minutes before transferring to a cutting board.  Use a serrated knife to cut into 3/4" to 1" slices.  Place the slices on the baking sheet and return to the oven.  Bake 10 minutes more.

Remove the pan and turn the biscotti over to the opposite side and bake another 6 or 7 minutes.  Allow to cool completely before storing cookies.

Makes approximately 30 biscotti.

Simple and satisfying...now back to work! Enjoy! 

My beautiful granddaughters, Madison (4 1/2 yrs) and Emersyn (14 mos)

[If you'd like to visit my daughter's blog to China to bring Emmie home, you can read about it here.]