Someone's in the kitchen

What a great weekend it has been so far! Last weekend was also stellar! On a summer time roll I think :-) !!

Last weekend was my class reunion here in Norfolk. Probably 90-ish classmates made it back to play the name game. So many people to catch up with, it was tough to find enough time to visit with everyone I wanted to. Wish it could have lasted longer. We had so much fun planning it, that I think our reunion committee is going to continue to have 'meetings'!

Last night we took a road trip with our besties Nancy & Bill. Went 20 miles to a tiny town of 52 people to eat at a chicken/fish buffet. From there went to a Kolach festival about another 40 miles down the road then back tracked 30 miles to the drive-in theater to watch the new Karate Kid! None of it was planned, we just like to take off and see where we land sometimes.

Today I was looking through some cookbooks I got for teacher appreciation week. I got 3 new ones and they are g-o-o-d. I found today's recipe that I will make again very very soon. So yummy, and much better than the version you can buy at Starbucks or other coffee places.

BISCOTTI
2 cups flour
1 1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
2/3 cup white sugar
6 Tbsp butter
1 egg
1 egg yolk
1 tsp vanilla extract

1 egg beaten

2 Tbsp sugar
1 tsp cinnamon

Preheat the oven to 325* and line a baking sheet with parchment paper.

Stir together the flour, 1 1/2 tsp cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.

On a lightly floured surface divide dough into two pieces. Roll each piece into a log about 9" long and 1 1/2" wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.

Bake for 25-30 min in the oven until golden and firm to the touch. Cool for 15 minutes.

On a cutting board slice each log crosswise at a diagonal into 1/2" slices using a serrated knife. Place back on the baking sheet cut side down and sprinkle with the mixture of the remaining cinnamon and sugar. Return to the oven for another 15-20 min until toasted. Cool on wire racks and store in an airtight container.

Great with coffee!