We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Thursday, September 9, 2010

Cookie Recipe #250 - Blueberry White Morsel Biscotti

The mixture of blueberries and white chocolate chips flowing through this crunchy cookie is a delectable companion to a steaming cup of coffee. This recipe begins with a pre-packaged blueberry muffin mix and ends with happy taste buds.

Ingredients: 1 package (18.25 - 18.9 ounce)blueberry muffin mix with can of blueberries, 3/4 cup all-purpose flour, 1/2 cup (1 stick)butter, melted and cooled slightly, 2 large eggs, slightly beaten, 2 cups white chocolate chips.

Instructions: Preheat oven to 350 degrees. Grease 2 baking sheets; set aside. Drain blueberries; set aside.

Combine muffin mix, flour, butter and eggs just until combined in large mixing bowl. Fold in 1 1/2 cups white chocolate chips and drained blueberries with floured hands. Shape half of the dough into a 12-inch-long roll (dough will be sticky). Place on prepared cookie sheet; flatten slightly until about 2 inches wide. Repeat with remaining dough.

Bake in preheated 350 degree oven about 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool on baking sheets on wire rack for 1 hour.

Cut each roll diagonally into 3/4-inch slices with serrated knife. Place slices, cut sides down, on ungreased baking sheets.

Bake (still 350 degrees) for 10 minutes. Turn slices over and bake 6-8 minutes more or until light brown (do not overbake). Transfer to wire racks to cool.

Place remaining white chocolate chips in small heavy-duty plastic bag. Microwave for 20 seconds; knead bag tomix. Microwave at additional 10-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over each biscotti. Let stand until drizzle is set.

Store in an airtight container at room temperature up to 24 hours or freeze up to 3 months.

Makes about 2 dozen biscotti.

This recipe came from a pamphlet put out by Nestle and distributed through local grocery stores entitled "Very Best Baking" Easter 2007.

Cookies Rule

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