December 7, 2009
I'm attending a family cookie exchange soon and have to make a whopping nine dozen cookies. The payoff? Receiving nine dozen assorted cookies in exchange from amazing bakers. Yum. In past years, I've made chocolate-candy mint cookies, lemon pillow cookies and this year, I'm making King Arthur Flour's black-and-white biscotti.
For the test batch I made this weekend, I topped half with coarse sugar sprinkles (as seen above) and the other with white chocolate. Oh, the goodness! I baked the sugar sprinkles right with the batch, and here are the "undressed" cooled cookies prior to the drizzle...
..and then drizzled with the white chocolate: