Name: Biscotti with Raisinets
Ingredients: 1/2 c Packed brown sugar; 3 tb Butter or stick margarine; softened; 1/2 ts Vanilla extract; 1 lg Egg; 1 c All purpose flour; 3/4 ts Baking powder; 1/8 ts Salt; 1/4 c Chocolate covered raisins; (such as raisinets); Cooking spray

1. Subdue self-will in a child and thus work together with God to save his soul. 2. Teach him to pray as soon as he can speak. 3. Give him nothing he cries for and only what is good for him if he asks for it politely. 4. To prevent lying, punish no fault which is freely confessed, but never allow a rebellious, sinful act to go unnoticed. 5. Commend and reward good behavior. 6. Strictly observe all promises you have made to your child.

Susanna Wesley

CATEGORY	CUISINE	TAG	YIELD
Eggs		Veg03	20	servings

INGREDIENTS

1/2	c	Packed brown sugar
3	tb	Butter or stick margarine; softened
1/2	ts	Vanilla extract
1	lg	Egg
1	c	All purpose flour
3/4	ts	Baking powder
1/8	ts	Salt
1/4	c	Chocolate covered raisins; (such as raisinets)
		Cooking spray

INSTRUCTIONS

1. Preheat oven to 350&deg;.
2. Beat the first 3 ingredients at medium speed of a mixer 4 minutes
or until well-blended. Add egg, and beat well. Lightly spoon flour
into a dry measuring cup; level with a knife. Combine flour, baking
powder, and salt; gradually add to sugar mixture, beating until well
blended. Stir in chocolate covered raisins.
3. Turn dough out onto a lightly floured surface, and knead lightly 7
times. Shape dough into a 12-inch-long roll. Place roll on a baking
sheet coated with cooking spray; flatten to 3/4-inch thickness.
4. Bake at 350&deg; for 25 minutes. Remove roll from baking sheet; cool 10
minutes on a wire rack. Cut toll diagonally into 20 (1/2-inch) slices.
Place, cut sides down, on baking sheet. Reduce oven temperature to
325&deg;. Bake 10 minutes; turn biscotti over, and bake an additional 10
minutes (cookies will be slightly soft in center but will harden as
they cool). Remove from baking sheet; cool completely on wire rack.
Yield: 20 biscotti (serving size: 1 biscotto).
CALORIES 74 (30% from fat); FAT 2.5g (sat 1.4g, mono 0.7g, poly O.lg);
PROTEIN 1.lg; CARB ll.8g; FIBER O.2g; CHOL l6mg; IRON 0.Smg; SODIUM
57mg; Calc 2Omg
Recipe by: Cooking Light, March 1999
Converted by MM_Buster v2.0l.

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