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Letter from Hayden
Brent Wagner
Up & Out

White Biscottas

This recipe is a staple at every holiday meal with our family, especially at Christmas. My grandma would always make these and top them with rainbow sprinkles. Tip: They freeze really well and are perfect with a morning cup of coffee. Enjoy!
<span-key>1 cup</span-key> <span-value>granulated sugar</span-value> <span-key>1 cup</span-key> <span-value>(2 sticks) butter</span-value> <span-key>4</span-key> <span-value>eggs</span-value> <span-key>5 cups</span-key> <span-value>flour</span-value> <span-key>5 tsp</span-key> <span-value>baking powder</span-value> <span-key>¼ tsp</span-key> <span-value>baking soda</span-value> <span-key>¼ cup</span-key> <span-value>milk</span-value> <span-key>1 ½ tsp</span-key> <span-value>vanilla</span-value> <span-key>-</span-key><span-value>White cookie icing</span-value>

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Ingredients
1 cupgranulated sugar1 cup(2 sticks) butter4eggs5 cupsflour5 tspbaking powder¼ tspbaking soda¼ cupmilk1 ½ tspvanilla-White cookie icing
Directions

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<span-p>
Preheat oven to 400℉/200℃.
Cream sugar and butter until fluffy.
Add eggs one at a time and beat well.
Sift all dry ingredients and add to creamed mixture.
Add milk and vanilla and mix well.
Roll into finger shapes 2 inches in length.
Bake on lightly greased cookie sheet for 8-10 minutes.
Remove from oven; bottoms will be white.
Ice with white cookie icing.</span-p>

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Preheat oven to 400℉/200℃.

Cream sugar and butter until fluffy.

Add eggs one at a time and beat well.

Sift all dry ingredients and add to creamed mixture.

Add milk and vanilla and mix well.

Roll into finger shapes 2 inches in length.

Bake on lightly greased cookie sheet for 8-10 minutes.

Remove from oven; bottoms will be white.

Ice with white cookie icing.


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