I am having a kitchen morning while listening to some favourite Christmas music.
The snow is gently falling outside, and it is cosy inside as I wrap up my baking for our Italian Christmas. I will be sure to share more later...
I just wanted to drop by to share my recipe with you and also wish you joy in your preparations for this holiday season.
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 stick (8 tb) unsalted butter, softened
- 1 cup sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup toasted hazelnuts
- 1/2 cup dried cranberries
Preheat oven to 350 degrees F; line a baking sheet with parchment paper or a silicone liner.
Whisk together flour, baking powder, and salt; set aside. In the bowl of a standing mixer, beat butter and sugar on medium-high speed for about 2 minutes, until light in color and fluffy. Add eggs one at a time, then vanilla, mixing well after each. Reduce mixer speed to low and add flour mixture, beating just until combined. Fold in hazelnuts and cranberries.
Divide dough in half and shape each into a 12″ x 2″ log on either side of the baking sheet. Bake for 15 to 20 minutes, until tops is slightly golden and cracked. Carefully transfer logs to cooling racks, and let cool for at least 30 minutes.
If you turned off the oven, turn it back on and let it reach 350. Cut each log into 1/2″-thick slices; place each slice upright on the baking sheet and bake for 12 minutes. Let cool to room temperature.For some Southern Charm Inspiration, be sure to visit here at Sugar Pie Farmhouse
And a favourite country singer of mine, Johnny Reid, who performed recently in our area has done a beautiful rendition of Silent Night accompanied by the exquisite harp.