Two things I make all summer long are lemonade and iced tea. As I sat recently looking at my containers of powdered lemonade, I got the idea that maybe it would be cool to make something out of it besides lemonade, so I made some biscotti. These also have a little lemon juice added. You can squeeze your own lemons (which I think are a lot of work) or use lemon juice in a bottle. A little juice, taste wise goes a LONG way :) If you can believe it, these cookies have pink powdered lemonade in them. I had containers of both pink and yellow powdered lemonade from Country Time. Since I was almost out of the yellow, I used the pink.
After dinner one night, I had the hubby "sample" my latest creation from Cathy's Kitchen. I asked him what kind of cookie they were and first he said "biscotti." I was like, "yes, but what kind?" He guessed lemon! These smell super yummy baking, kind of like a batch of sugar cookies :) These biscotti are a little bit of summer wrapped up in a cookie!
Cathy has been "retired" from the paid workforce since 1996 to raise her family which includes one husband, one third grader, one teen and one stepson. She has been cooking and baking for as far back as she can remember for her family and friends in "Cathy's Kitchen." She is excited to be able to share her recipes as well as her cooking and baking hints with other home cooks. Please feel free to comment or ask a question about her recipes or about cooking and baking in general.
3 1/2 cups white flour
6 tablespoons margarine, softened
3 teaspoons baking powder
1 teaspoon baking soda
4 large eggs
1 teaspoon vanilla extract
1/2 cup white sugar
1/2 cup pink powdered lemonade
1/4 cup lemon juice
Preheat oven to 350 degrees and lightly grease two cookie sheets with cooking spray. In large bowl, combine all ingredients together in the order shown with large spoon. Divide dough in half. Shape each half into a 12-inch long log. Flatten slightly (about 2-3 inches across). Place each log onto the lightly greased cookie sheet. Bake for 25 minutes. Pull the cookie sheets out and let cool for 5 minutes on a wire rack. Remove logs from cookie sheets and cut each log into 12 equal sized slices. Return slices to cookie sheets and place cut-sides down. Return back to oven for another 15-20 minutes or until slightly brown. Remove slices to wire rack to cool. Store in an airtight container, to maintain freshness.
To read more from Cathy, visit onthemenutodayatcathyskitchen.blogspot.com/
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