mav scb December 28, 2023 Still thinking of the holidays as we roll into another new year. Here are two sweets recipes I made this year, that were quite popular, and that I will make again very soon! xo, MAV ~ Soft Chocolate Sparkle Cookies makes about 36 cookies 3/4 cup unsweetened cocoa powder* 2 cups plus 2 tablespoons flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups natural sugar 2 1/2 sticks unsalted butter, room temperature 2 eggs, room temperature 2 1/2 teaspoons pure vanilla plus about 1/2 cup natural sugar for coating Mix cocoa powder, flour, baking soda and salt in a medium bowl. With an electric mixer, cream the sugar and butter until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla. With the mixer on low, gradually add the dry ingredients. Mix until just combined. Using your hands, mold the dough into a flat round shape, wrap with plastic wrap and refrigerate for at least an hour or better yet overnight. Preheat your oven to 350°F. Using your hands, roll the dough into balls, about 1–1 1/2 inches in diameter. Roll the ball in natural sugar and place about 1–2 inches apart on your baking sheet. Bake for about 12 minutes. Cool on the cookie sheet for a few minutes before removing cookies and letting them fully cool. *NOTES: I used half and half regular unsweetened cocoa and black cocoa. Black cocoa is a more intense flavor. Quite lovely! These cookies get better with age. Feel free to make them a few days ahead and store them in an airtight container, preferably glass so they don’t get soggy. ~ Grandma V.’s Italian Pizzelle makes about 18 pizzelle 1 1/2 sticks unsalted butter, melted 1 cup flour 1 teaspoon baking powder 3 eggs, room temperature 3/4 cup natural sugar 2 teaspoons pure vanilla 2 teaspoons pure anise Mix flour and baking powder together and set aside. Beat eggs, sugar, vanilla, anise and melted butter together. Add dry ingredients to wet ingredients, don’t over-mix. Drop by tablespoon-full onto center of preheated grill. Close lid and bake for roughly 3 minutes. Remove with fork and straight to a wire rack. Dust with powdered sugar once cooled if you like (I usually don’t). Store in an airtight container. *NOTE: For this recipe you’ll need a Pizzelle maker like this one. Share TWITTER FACEBOOK TUMBLR PINTEREST EMAIL