1 teaspoon baking powder
1/8 teaspoon salt
2 cups all purpose flour
3/4 cup granulated white sugar
3 large eggs
1 1/2 teaspoon pure vanilla extract
1/2 cup chocolate chips
Preheat oven to 300 degrees F and line a baking sheet with parchment paper.
In a small bowl beat the eggs and vanilla extract together, set aside.
Using your stand mixer or a hand mixer, combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms. Turn down to low and add the chocolate chips about halfway through. Divide dough in half. On a lightly floured surface roll dough into a log about 10 inches long and 3 inches wide. Transfer log to the prepared baking sheet and bake for 35-40 minutes, or until firm to the touch. Note - logs will spread during baking. Remove from oven and let cool on a wire rack for about 10 minutes.
Transfer log to a cutting board and using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool.
The Christmas baking has begun! One twist I made in my edible gifts last year was giving my Peppermint Swirl Ice Cream. It is so creamy and delicious. Many rave reviews by my friends who received a small carton!
In 2018, I made a Peppermint Swirl Cake, the grandchildren loved it! I wrapped it up for presentation with clear wrap!
One of my Mother's recipes that our entire family enjoyed was her Raspberry Ribbon Pie.
I hope this blog spurs some fun in the kitchen and delicious memories for this festive time of year!