My favorite time of the year is here! It’s cookie season! At the beginning of the holiday season I sit down with a pen and paper and start writing out my cookie menu for Christmas. By the time the holidays are over, I will have baked close to 100 cookies! Including these Holiday Biscotti Cookies!
This post is sponsored by Rubbermaid® on behalf of Everywhere Agency; however, all thoughts and opinions are my own.
Holiday Biscotti Cookie Recipe
Of course, some of these cookies are left for Santa, but I’ve found that a simple and thoughtful way to show my appreciation to my neighbors, the dedicated teachers at my kids’ schools, the bus drivers who get my kids safely to and from school each day or to my postal workers is through my homemade holiday cookies.
While I am in Walmart picking up all of my holiday baking supplies, I also pick up some Rubbermaid TakeAlongs® holiday container.
Available in red, green and gold, the TakeAlongs® holiday containers are the perfect way to gift your holiday treats while adding a festive holiday feel. TakeAlongs® are available in assorted sizes and shapes to hold a variety of dishes, treats and snacks! I am loving the new gold color!
Is there anything better than opening up a container full of freshly baked cookies? I think not! That whiff of sugar and cheer just brings a smile to anyone’s mouth!
You can purchase your TakeAlongs® holiday containers at Walmart.
- * 6 tbsp butter
- * 2/3 cup sugar
- * 1/4 tsp salt
- * 2 tsp vanilla extract
- * 1 1/2 tsp baking powder
- * 2 large eggs
- * 2 cups all-purpose flour
- * melting chocolate
- * sprinkles
Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
In a medium bowl, mix together the butter, sugar, salt, vanilla, and baking powder until creamy.
Beat in the eggs.
Add the flour and mix on low (dough will be sticky).
Scoop the dough onto the sheet pan and pat it into a rectangle about a foot long and a few inches wide.
Bake 20 to 30 minutes. Remove and let cool for about a half hour.
Reduce the oven heat to 325°F.
Transfer the biscotti to a cutting board. Using a serrated knife, lightly slice into slices about 1/2" wide. Place each biscotti onto the baking sheet.
Bake for an additional 30 minutes. Let cool before adding chocolate.
Dip the biscotti in melted chocolate and add sprinkles.
Store airtight at room temperature in Rubbermaid TakeAlongs Holiday Containers.