EXPLORING in the Cariboo . . . and Happy Hour BISCOTTI

Fun roads

Historic sites

Vistas

and other stuff

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Happy Hour

PARMESAN & TOMATO BISCOTTI

½ cup butter, softened

2 cups flour

½ tsp garlic powder

1/8 tsp salt

¼ tsp sugar

1 tsp dried oregano

1 ½ tsp baking powder

1/3 cup grated Parmesan

3 eggs

¼ cup finely chopped sun-dried tomatoes

*If you have a Kitchen Aid mixer, put all the ingredients in it, and mix until it forms a dough.  If you don’t have one, use the following procedure.  DO NOT TRY TO MIX THE FLOUR IN WITH A HAND-MIXER.

·        Grease a cookie sheet.

·        Chop the tomatoes.

·        Put butter, flour, garlic powder, salt, sugar, oregano, baking powder, and Parmesan into a food processor and pulse until well-mixed.

·        Put eggs into a large bowl and beat.

·        Add the sun-dried tomatoes.

·        Stir in the flour mixture, one cup at a time.  You may have to knead in the last of the flour to make a smooth dough.

AFTER THE DOUGH IS READY:

·        Start oven preheating to 350.

·        Divide the dough in half.  Form each half into a 10-inch log.  (Or you can make 4 logs that are each 5 inches long.)

·        Place logs on cookie sheet.  Keep them far apart.

·        Bake for 25 minutes.

·        Remove from oven and let cool 5 minutes.

·        Slice logs into ¾ inch pieces.  Cut with a steady downward pressure; not a sawing one.

·        Set slices, cut-side down, on the baking sheet.  Bake for 8 minutes.

·        Turn slices over and bake for another 8 minutes.  Do not overbake.

Yum!