Wow! This seems like a really unusual cookie to add to my repertoire!

So I have ALWAYS been intimidated by candy-making. Maybe it was because I didn’t have the thermometer. So yesterday, a friend who is also a serious hobby baker and I baked 500 biscotti and decided to try this recipe--and it was the easiest thing we made all day. We looked at each other dumbfounded and thought, why have we always felt intimidated by candy? It takes less than an hour, start to finish, and requires less attention than any Christmas cookie I’ve ever made. See for yourself!

ooh-- i think i’ll try this one this weekend!

MMMM. boozy sweets. sounds good!

Biscotti also ship incredibly well-- they don’t go stale quickly and they don’t fall apart. I send tins of mixed varieties to friends each year.

I made these last year when they were posted and gussied them up a bit--minced candied ginger and cinnamon mixed with cocoa on some, a bit of peppermint flavor, steeped the cream with coffee first. They are amazing!

YUM! I am definitely going to add these to the growing list of cookies to be baked this year.

I love fudge! Although I was raised on the fluff kind, this sounds great and not-too-hard. I should try it!

This sounds fantastic! I love making shortbread in the winter. Has anyone tried this in a different shaped pan?

Mark Bittman, to whom I refer fondly as my Uncle Mark, has in his new vegetarian cookbook a really nice millet crust recipe in it. He suggests using it to bake a bean pie, which I found okay if a little mushy in texture. However, the crust itself was pretty nice and I thought would be good with a quiche-type filling, heavy on vegetables and light on eggs. Basically, press cooked millet into a greased tart pan. Fill with something yummy and bake, I can’t remember how long. It was a nice use for millet.