½ cup unsalted butter
¾ cup sugar
1 teaspoon vanilla
2 large eggs
1 ½ teaspoons baking powder
2 cups flour, divided
½ cup oatmeal
Cream together butter, sugar and vanilla. Add eggs one at a time, creaming after each addition. Add one cup of flour and baking powder. Cream. Add the oatmeal. Cream. Add last cup of flour and cream. Grease cookie sheet with butter wrapper. Drop dough by spoonful onto greased cookie sheet. Bake at 375 degrees Fahrenheit for 12 minutes. For a dryer cookie bake at 350 degrees Fahrenheit for 25 minutes.
Yields: 2 dozen cookies
Notes: Rinse eggs with water. Dry. Crack each egg, individually into a separate bowl. Inspect. Remove any eggshells and then add to butter and sugar mixture.
Real biscotti are baked twice. In our arid Rocky Mountain climate, these cookies will dry out in 24 hours although they seldom last that long.
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