Pink Butter Cookies & White Chocolate Chips and Toffee Biscotti

Ingredients - adapted from Taste of Home Holiday Christmas Cookies and Candies

1 cup butter, softened
1/2 cup sugar
1 teaspoon water
1/4 teaspoon almond extract
2-1/2 cups all-purpose flour
Red  food coloring
Sugar Sprinkles
DirectionsIn a large bowl, cream butter and sugar until light and fluffy. Beat in water and extract. Gradually beat in flour and mix well. Place 1/3 cup each in two small bowls. Add red food coloring to one and green to the other; set aside.
Shape remaining dough into twelve 1-in. balls and twelve 1-1/2-in. balls. Place one smaller ball above one larger ball on ungreased baking sheets; flatten slightly.
For each snowman, shape 2 teaspoons of colored dough into a hat; place above head. For scarf, shape 1/4 teaspoon of each color into a 3-in. rope; twist ropes together, leaving one end untwisted. Place scarf around snowman's neck. Insert jimmies for eyes and nose.
Bake at 350° for 15-18 minutes or until set. Cool on baking sheets. Yield: 1 dozen.




Ingredients - adapted from taste of home holiday Christmas Cookies

1/2 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup of white chocolate chips
1/4 cup of toffee 


DirectionsIn a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.
Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.