Christmas Cooking

Started out the holiday backing with Nutty Biscotti. I made this a few years ago from a Better Homes and Garden recipe and liked it well enough to keep the it in my recipe box. However, I decided I'd tweak the recipe a bit this time to see if I could make it more tasty. I was pleased with the result:

1/2 cup butter, softened
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2 teaspoons finely shredded lemon peel
1-2 tablespoons lemon juice (start with 1 and add more if dough is not sticky enough
3 cups all purpose flour
1 cup coarsely chopped lightly salted pistachio nuts
1/2 cup of dried cranberries

Directions
Preheat oven to 350 degree F. Line cookie sheet with parchment paper. Beat butter with mixer on medium to high speed 30 seconds. Add sugar, soda, baking powder, and salt; beat until combined. Add eggs, lemon peel and juice. Beat until combined. Add flour; beat until combined. Add in more lemon juice if to dry. Stir in nuts and cranberries. Divide dough in half. Shape each into a 12-inch roll. Place at least 3 inches apart on baking sheet. Bake 35 to 40 minutes or until beginning to brown (logs will spread). Cool completely on a rack. Use a serrated knife to cut each roll into 3/4-inch slices. Place, cut sides down, on ungreased cookie sheet. Bake in 350 degree F oven for 5 minutes. Turn slices over; bake 5 minutes more or until dry and crisp.

Cool on rack. Dip 1 end of biscotti into white chocolate; sprinkle with nuts. Dry completely. Makes 36 biscotti.