Shortbread

16 tablespoons (2 sticks/226 grams) unsalted butter, softened
1/2 cup (113 grams) granulated sugar
1 2/3 cups (226 grams) all-purpose flour
1/2 cup (113 grams) semolina
2 tablespoons demerara sugar

Preheat the oven to 325 degrees with a rack in the middle position. Have ready a 9-by-13 baking pan.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on low speed just until combined. (You’re only looking to incorporate them, not add a lot of air to the mixture.) Alternately, you can use a handheld mixer or even a wooden spoon in a large bowl. Stir in the flour and semolina on low speed until combined. The dough won’t come together into a cohesive mass, so don’t be surprised if it’s crumbly. Clumps, however, should form when pressed together between your fingers. You can briefly knead the dough by hand, if needed.

Press the mixture into the pan, level and smooth the top using the bottom of a dry measuring cup or the back of a spoon. Sprinkle with the demerara sugar, and bake for about 30 to 35 minutes until pale golden brown.

Remove from the oven and let the pan cool on a wire rack for 5 minutes. With the tip of a sharp knife, score the slab to form 24 triangles (we accomplished this with three rows of four squares that we then cut in half). Let the shortbread cool completely in the pan before lifting the pieces out.

Note: Mary Berry mixes the all-purpose flour with semolina, a coarse flour you often find in pizza or pasta, for extra crunch. For an even more melt-away mouthfeel, swap in equal amounts of cornstarch or rice flour for the semolina. Prefer only flour? That’s fine, too. Whatever you use, be sure not to overwork the mixture, as it will create too much gluten and toughen the dough.

Make Ahead: The shortbread will keep in an airtight container at room temperature for up to 2 weeks.

Magic Bars (Seven-Layer Bars, Hello Dollies)

10 tablespoons butter cut into pieces
2 cups crushed graham crackers
1 1/4 cups bittersweet chocolate chips
1/4 cup butterscotch morsels optional
1 cup coarsely chopped nuts such as almonds, pecans, or walnuts
1 cup sweetened shredded coconut
1 14-ounce can sweetened condensed milk

Center the oven rack; preheat oven to 350°F. Line a 9×9 square baking dish with parchment paper.

Put the butter in a medium-size glass bowl. Microwave on “high” until the butter is just melted. Stir, with a fork, the crushed graham crackers into the butter. Spread the mixture evenly in the baking pan, pressing it down firmly with knuckles. Layer the crust evenly with the chocolate chips, butterscotch morsels, nuts, and coconut. Then drizzle the sweetened condensed milk evenly all over the top.

Bake in the preheated oven until the chocolate melts and the coconut begins to toast — about 25 minutes. Cool to room temperature, then refrigerate for at least one hour. Unmold and cut into 30 squares or “bars.” Enjoy this sweet treat with coffee or hot chocolate. Refrigerate leftover bars for up to 5 days.

Maple Pecan Caramel Corn

3 tablespoons neutral oil, such as grapeseed or sunflower
1/3 cup popcorn kernels
1 cup toasted pecans (see Tip)
1/2 cup maple syrup
6 tablespoons unsalted butter
1/3 cup light brown sugar
1/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon vanilla extract
1/8 teaspoon baking soda

Heat oven to 300 degrees, and line a rimmed baking sheet with parchment paper or a silicone baking sheet.

In a large pot with a tight-fitting lid, heat oil and 3 popcorn kernels over medium-high with lid on top. When kernels pop, add remaining kernels to pot, lower heat to medium-low, and crack the lid open a sliver, facing away from you, to release steam. (Alternatively, you could cover the pot with a mesh deep-frying screen, or an upside-down colander or strainer.) Cook, shaking the pot occasionally, until the popping stops.

Transfer popcorn to a heatproof bowl, discarding any unpopped kernels. Add nuts to bowl.

In a medium pot, bring maple syrup, butter and brown sugar to a boil. Cook, stirring constantly, until butter and sugar have melted (the mixture should be foamy). Continue cooking, stirring constantly, until the mixture reaches 240 degrees on an instant-read thermometer. Remove from heat, and stir in salt, vanilla and baking soda. (Mixture may bubble up.)

Immediately pour hot syrup over popcorn mixture, and use a spatula to mix it well. Scrape popcorn onto prepared baking sheet in one layer. Bake, rotating the pan after 15 minutes, for 25 to 35 minutes. You’ll know it’s done when you can remove a piece of the popcorn, and after letting it cool for about a minute, it’s crisp when you bite into it. Taste and sprinkle lightly with more salt if you like. Let cool before serving.

Tip: To toast pecans, spread them in one layer on a baking pan and bake at 350 degrees until they darken slightly at the edges and look golden inside if you break one in half, 8 to 13 minutes. Stir the nuts once or twice as they bake for even cooking.

Skillet Brownies

6 oz. good-quality dark chocolate, finely chopped
1-1/4 sticks unsalted butter, cut into small pieces
3 large eggs
1 cup superfine sugar
1/3 cup ground hazelnuts or almonds
1/4 cup good-quality cocoa powder
Pinch of salt

Preheat the oven to 350F. Place an oven rack in the lower third of the oven.

Microwave the chocolate and butter together in a large bowl until melted.

Using an handheld electric mixer, whisk the eggs and sugar to combine. Add the melted chocolate and mix gently to combine.

Grind the nuts, then fold in with the cocoa powder and salt.

Transfer to a 9-inch cast-iron skillet and bake for 25 minutes.

Pandan Coconut Huat Kueh (Fatt Koh)

WET INGREDIENTS:
150 gr sugar
1 large egg about 55 gr
100 gr coconut cream or 150 gr coconut milk for cocoa and vanilla flavor
100 gr cooking oil

DRY INGREDIENTS:
1/2 tsp salt
250 gr cake flour see notes
2 tsp baking powder

FOR PANDAN FLAVOR :
50 gr pandan juice

FOR COCOA FLAVOR:
1 tsp cocoa powder

FOR VANILLA FLAVOR (PINK COLOR):
1 tsp vanilla extract
1 drop Red food gel

MAKING THE CAKE BATTER:
Mix all dry ingredients in a mixing bowl. Set aside.

Bring a water in the steamer to a boil. Make sure there’s enough water in the steamer.

Line individual muffin cups with paper.

Crack egg into a mixing bowl of a mixer. Add sugar and use a whisk attachment to cream until the mixture is pale and creamy, about 2 minutes.

For pandan flavor, add coconut cream and pandan juice. For other flavors, add coconut milk (not coconut cream). Continue to whisk another 2 minutes.

Gradually add in the flour mixture, alternating with the cooking oil. Continue to do so until you run out of flour and oil.

Add in cocoa powder or vanilla extract and red food gel at this point. Continue to mix until the batter is thick but spreadable

Scoop the thick batter to the cup with a spoon. You might need a rubber spatula to help you. Fill it up all the way to the top. When you do this, the cake will give you a big smile on top later.

Place the cups inside the steamer and steam over high heat. Make sure the heat is high. Steam for 15 minutes. Do not open the lid throughout the steaming process. After 15 minutes, you can open the lid immediately and remove the cake from the steamer. Let them cool down for 1 minute and then transfer out from the muffin tin and let them cool down on a cooling rack.

Khanom Krok (Thai Coconut Puddings)

BOTTOM LAYER

1 Cup Rice Flour
2 Cups Water
1/3 Cup Steamed (cooked) jasmine rice
1/2 Cup Grated, dried coconut (available in the baking section of most supermarkets)
1/2 Teaspoon Salt

TOPPING

1 Cup Coconut Cream
1/2 Cup Sugar
1 1/2 Teaspoon Salt
1 Green Onion (scallion) chopped (optional)

Khanom krok has two layers–first the rice flour mix is cooked, followed by the sweet coconut milk topping. Too much heat will burn the bottom layer, so it might take a bit of practice to get the pan temperature just right, and a nice crispy bottom. Our recipe is very simple, and delicious!

METHOD (BOTTOM LAYER)

Mix 1 cup rice flour with 1 cup water in a bowl. Mix well, and let it sit for at least an hour (overnight is ok).

In a blender, mix 1/3 cup cooked jasmine rice with 1/2 cup grated coconut, add the salt, then and add 1 cup water. Blend together until finely mixed. Pour this into the bowl of rice flour and water that’s been sitting. Mix well by hand. Set aside.

METHOD (TOPPING)

Mix coconut cream, sugar and salt in a bowl until dissolved. If you decide to use green onion, add it now.

Heat the khanom krok pan over medium heat, and brush with vegetable oil when hot. You can also cook the khanom krok over a Tao.

Using a spoon, add the bottom layer mixture into each hole so it’s about 2/3 full. Wait a moment, then pour about 2 teaspoons of the topping mixture into each hole to fill it up. Cover the pan with a lid (any lid will do, just set it on top of the pan), and cook until the cups turn slightly brown and crisp around the edge (about 8-10 minutes, or a bit more). Remove each cake, and serve warm. Usually the cakes are served as two (one placed on top of the other as shown below). Enjoy!

Brownies

Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter, cut into 1 inch pieces
1 1/4 cups sugar
3/4 cup Scharffen Berger natural unsweetened cocoa powder
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
1/3 cup all-purpose flour

Preheat oven to 325°. Line an 8x8x2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 inches overhang. Coat foil with nonstick spray; set baking dish aside.

Melt butter in a small sauce-pan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.

Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.

Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.

From Bon Appetit

Chocolate Chip Skillet Cookie

8 ounces unsalted butter (2 sticks; 225g), soft but cool, about 65°F (18°C), plus more for greasing skillet
4 1/2 ounces white sugar (2/3 cup; 125g)
8 ounces light brown sugar (1 cup, gently packed; 225g)
1 ounce malted milk powder (about 1/4 cup; 25g); see note
1/2 ounce vanilla extract (1 tablespoon; 15g)
2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon grated nutmeg
1 large egg (about 1 3/4 ounces; 50g), straight from the fridge
12 1/2 ounces all-purpose flour, such as Gold Medal (2 3/4 cups, spooned; 355g)
12 ounces assorted dark, milk, or white chocolate (not commercial chips), roughly chopped (about 2 cups; 395g)

Adjust oven rack to middle position and preheat to 400°F (200°C).

Combine butter, white sugar, brown sugar, malted milk powder, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes.

With mixer running, add egg and continue beating only until smooth.

Reduce speed to low and add flour all at once, followed by chopped chocolate, then mix to form a stiff dough.

Generously butter a 10-inch cast iron skillet, then fill with cookie dough and press into an even layer.

Bake until puffed and golden brown, about 35 minutes. Cool until crumb is set, about 45 minutes, before serving.

Enjoy warm or cover with foil and store up to 3 days at room temperature.

Amaretti

Makes about 20 cookies

3/4 ounce (20g) dry apricot kernels (or use 3/4oz/20g ground almonds plus 1 1/2 teaspoons almond extract
1 3/4 cups (200g) powdered sugar, sifted, plus more for rolling
1 3/4 cups 1 tablespoon (180g) ground almonds
2 1/2 ounces (70g) egg whites (about 2 egg whites)

In a food processor or spice grinder, grind the apricot kernels together with 1 tablespoon of the powdered sugar until you have a fine meal. (Or mix the 20 g 3/4oz ground almonds plus 1 1/2 teaspoons almond extract).

Transfer to a large bowl and add the 180g| 1 3/4 cups + 1 tablespoon ground almonds and the rest of the sugar. Stir to combine.

In a smaller glass or metal bowl, beat the egg whites to stiff peaks. Fold them into the dry ingredients until it all comes together into a sticky but even ball of dough.

Cover the bowl with cling film and refrigerate for 1 hour.

Next, preheat the oven to 180°C |350°F |gas mark 4 and line a baking tray with parchment.

Scoop a scant tablespoon of dough (about 20g | 3 /4oz) and work it between your palms to form a ball. Roll it in icing sugar, shake off any excess, flatten it slightly and set it onto the lined baking tray. Repeat with the rest. Ensure a couple of centimeters between each cookie—if one tray is not enough, bake in 2 batches, keeping the remaining dough in the fridge while the first batch bakes.

Place the tray in the upper middle part of the oven. Bake for 18 minutes, or until golden and wrinkly. Transfer to a rack to cool completely. Store in an airtight container or metal tin for up to 2 weeks.

Note: Apricot kernels, or else bitter almonds (armelline), are definitely worth seeking out for this recipe. They are known for being poisonous when ingested in high amounts, but the dose listed here is far from lethal. If you can’t find them, a few drops of almond extract make a fine substitution; just use more almond meal to make up for the weight difference.

Almond Florentines

8 ounces (2 sticks) unsalted butter
1 cup sugar
1/3 cup honey
1/3 cup heavy cream
4 1/2 cups skinless sliced blanched almonds

Preheat the oven to 375 degrees.

Melt the butter in a medium saucepan over medium-low heat. Add the sugar and honey; stir until dissolved and smooth. Stir in the heavy cream for a few minutes, forming a light caramel. Turn off the heat. Stir in the almonds until they are all well coated.

Use about a third of the mixture to fill the bottoms of the muffin wells, compacting each portion into a disk. Bake (middle rack) for 8 to 9 minutes, until bubbling and just golden brown at the edges.

Let cool in the muffin pan for 7 to 10 minutes, then use a small offset spatula or table knife to release each florentine; some may still be a little flexible. Transfer to a sheet of parchment or wax paper to cool and set completely.

Repeat with the remaining almond mixture. If you are using foil liners, replace with new ones for subsequent batches.

Gingerbread Ornaments

5 cups all-purpose flour (spoon flour into dry-measure cup and level off)
4 teaspoons ground ginger
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon baking soda
16 tablespoons (2 sticks) unsalted butter, softened
2/3 cup firmly packed dark brown sugar
2 large eggs
2/3 cup molasses
2 cookie sheets or jelly roll pans lined with parchment or foil

In a large bowl, combine the flour, spices, salt and baking soda. Stir well to mix.

Place the butter and brown sugar in the bowl of a standing electric mixer fitted with the paddle attachment and beat on medium speed until well mixed, about 1 minute. Beat in the eggs, one at a time, beating smooth after each addition. Scrape down bowl and beater.

Lower speed and beat in about half the flour mixture. Beat in all the molasses then scrape bowl and beater. Add the remaining flour mixture, about 1 cup at a time, and beat after each addition until it has all been absorbed.

Remove the bowl from the mixer and give the dough a final mixing with a large rubber spatula. Scrape half the dough onto a large piece of plastic wrap and press it to about a 1/2-inch thickness. Wrap the dough securely and repeat with the remaining dough. Chill the dough for at least 2 hours or for up to 3 days.

When you are ready to bake the cookies, set racks in the upper and lower thirds of the oven and preheat to 350 degrees.

Unwrap one of the pieces of dough and cut it in half. Rewrap one of the halves and return it to the refrigerator.

On a floured surface, roll the dough until it is about 1/4-inch thick. Use a floured cookie cutter to cut the cookies. As they are cut, place the cut cookies on the prepared pans with about 1 inch between them on all sides. Repeat with remaining dough. Save, press together, and reroll scraps (they don’t need to be chilled before rerolling).

Bake the cookies until they become dull and dry looking and feel slightly firm when pressed with a fingertip, about 12 to 15 minutes. Be careful not to over-bake the cookies or they will be very dry. Slide papers from pans onto racks to cool.

Store the cooled cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

Martha Stewart’s Royal Icing
(Source)

1 pound of confectioners’ sugar
2 large egg whites

In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and egg whites.

Mixing on low speed, add up to 1/2 cup water depending on the desired consistency. Mix until icing holds a ribbon-like trail on the surface of the mixture for 5 seconds when you raise the paddle.

Place the icing in different piping bags with a small tip for tracing the contours and a larger one for filling each shape.

Chocolate Pizzelles

3 large eggs
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon espresso powder
3/8 teaspoon salt
1/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
2 teaspoons baking powder
1 2/3 cups King Arthur Unbleached All-Purpose Flour
1/2 cup melted butter

Beat together the eggs, sugar, vanilla, espresso powder, and salt till smooth.
Add the cocoa and baking powder, again beating till smooth.

Add the flour, mixing till well combined. Add the melted butter, again mixing till well combined.

Bake pizzelle according to your pizzelle iron instructions. A tablespoon cookie scoop works well for scooping batter onto the iron; a level scoopful of batter is the right size for most standard pizzelle makers.

To make two-tone pizzelle: Prepare plain pizzelle batter, flavoring it with 1/2 teaspoon hazelnut flavor, if desired. Using a teaspoon scoop (which holds 2 level measuring teaspoons), drop a chestnut-sized ball of vanilla batter just below center in the cooking area of the pizzelle iron. Drop a slightly smaller ball of chocolate batter just above the center line, nestling it right next to the vanilla batter. Close the iron, and bake according to the manufacturer’s directions.

Meyer Lemon Pizzelles

Makes 40-50 depending on iron size

1 3/4 cups Granulated Sugar
6 Large Eggs, room temp
2 Sticks of Butter, melted and cooled
3 teaspoons Vanilla Extract
1 teaspoon Pure Orange Extract
Zest of 3 Meyer Lemons
4 teaspoons Baking Powder
4 cups All-Purpose Flour, spooned into measuring cup

Combine the sugar and eggs in the bowl of a stand mixer. Beat on medium speed for 1 to 2 minutes until well incorporated. The eggs must be at least room temperature. Cold eggs will result in an unworkable batter.

Slowly drizzle the melted butter into the mixture, while mixing on medium speed.

Add the extracts then the zest.

On low speed, add the flour 1/2 cup at a time. Alternate between medium and low speed while beating in the flour. (turn it to low while pouring in the flour; medium to incorporate the flour before adding more). The batter should have a satin sheen to it, but should be light and stiff. If your batter is too liquid, add more flour, a tablespoon at a time until the batter is stiff.

Using a tablespoon scoop, place dollops of batter into the iron. Repeat 20-25 more times depending on iron size. The cookies take about 25-30 seconds in the iron. Fresh, hot cookies can be rolled or shaped into cups.

Classic Pizzelles

3 large eggs
3/4 cup sugar
3/8 teaspoon salt
1 teaspoon vanilla
1 3/4 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 cup (8 tablespoons) melted butter

Beat the eggs, sugar, salt, and vanilla until well combined.

Stir in the flour and baking powder, mixing until smooth.

Add the melted butter, again mixing until smooth; the batter will be thick and soft.

Heat your pizzelle iron. Grease it as directed in the manufacturer’s instructions. As the iron heats, the batter will stiffen.

Cook the pizzelle according to the instructions that came with your iron. In general, they’ll take between 45 seconds and 2 1/2 minutes to brown.

Remove the pizzelle from the iron, and cool on a rack. If desired, use a pair of scissors to trim any ragged edges.

Dust cooled pizzelle with confectioners’ sugar, if desired.

Shortbread

3/ 4 cup butter, at room temperature
1/ 2 cup powdered sugar
1/ 2 teaspoon vanilla
1 1/ 2 cups flour

Preheat oven to 325 degrees F. Grease pan lightly.

Cream butter until it’s light.

Beat in the powdered sugar, then the vanilla.

Finally, work in the flour. Knead dough on an unfloured board until smooth.

Firmly press dough into shortbread mould so that it comes up below the rope detail.

Poke all of the surface with a fork, and bake for 30-35 minutes or until lightly browned.

Let cool in pan for about 10 minutes. Loosen the edges with a plastic knife, and invert onto a cutting board. Cut into serving pieces while warm.

Pasticcini di Mandor (Italian Soft Almond Cookies)

Makes 12-16 biscuits

350g ground almonds
150–200g icing sugar, plus more for dusting
Zest of 1-2 unwaxed lemons
2 medium eggs

Preheat the oven to 180C/350F/gas mark 4 and line a baking tray with baking parchment.

In a large bowl, mix together the ground almonds, icing sugar, lemon zest and eggs to form a soft, slightly sticky dough.

Dust your hands with icing sugar, and scoop out a walnut-sized ball of dough. Then gently roll it between your palms. You can also roll it on the work surface as long as it is dusted with icing sugar. Repeat. Put the balls on the baking tray and make an indentation in the centre of each.

As they bake, the biscuits will crack gently. For soft and marzipan-like biscuits bake for 11-12 minutes, for a firmer, chewier biscuit 14-15 minutes. Transfer to a wire rack to cool. They will keep in an airtight tin for a month.

Shortbread 10 Ways

2 cups/250 grams all-purpose flour
2/3 cup/150 grams granulated sugar
3/4 teaspoon fine salt
2 sticks/1 cup/226 grams cold unsalted butter, cut into 1-inch chunks

Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don’t overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)

Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

Here are nine variations for the master shortbread recipe above.

Scottish Shortbread: Use 1 1/2 cups all-purpose flour and 1/2 cup white rice flour.

Tender Shortbread: Substitute confectioners’ sugar for the granulated sugar, and 1/3 cup cornstarch for 1/3 cup of flour.

Vanilla Bean Shortbread: Split a vanilla bean in half lengthwise and use the back of a knife to scrape out the pulp. Pulse the pulp into the flour-sugar mixture before adding butter. Or add up to 1 teaspoon vanilla extract with the butter.

Citrus Shortbread: Add 1 to 1 1/2 teaspoons finely grated lemon, lime or orange zest with the flour. Add up to 1 teaspoon orange blossom water with the butter if desired. These are classic with poppy seeds.

Nut Shortbread: Grind 1/2 cup toasted nuts in the food processor with the flour before combining with remaining ingredients.

Spice or Seed Shortbread: Add up to 1 teaspoon spices, like ground cinnamon, ginger, nutmeg or cardamom, or seeds like caraway or anise. Or add up to 3 tablespoons poppy or sesame seeds.

Brown or Maple Sugar Shortbread: Substitute 1/3 cup light or dark brown sugar or maple sugar for the granulated. This yields a slightly softer shortbread.

Cornmeal or Whole Wheat Shortbread: Substitute up to 1/2 cup cornmeal or whole wheat flour for 1/2 cup of all-purpose flour. Season with spices, seeds, citrus or rosemary if desired.

Buckwheat Shortbread: Substitute up to 1/3 cup buckwheat flour for 1/3 cup of all-purpose flour.

Dark Chocolate Pizzelle

3/4 cup all-purpose flour
2 tbsp plus 1 tsp unsweetened dark cocoa powder (I used Hershey’s Special Dark)
1 tsp baking powder
1 egg
1/2 cup brown sugar
5 tbsp unsalted butter, melted
2 tsp vanilla extract

Add flour, cocoa powder, and baking powder in a bowl and stir to combine.

In a separate bowl, add egg and brown sugar and mix on medium speed until mixture is smooth and has thickened, approx. one minute. Change the mixer speed to low and slowly pour in melted butter and vanilla extract until just combined.

Add the dry ingredients to the bowl with the wet ingredients and mix until just combined, approx. 15 seconds, taking care not to overmix.

Heat your pizzelle iron to your desired leve. Brush the top and bottom of the iron with a small amount of cooking spray to ensure there wouldn’t be any sticking.

Add batter to the center of the bottom grid and repeat for the remaining grids in your iron. As the batter will spread when you close the iron, do not completely cover the pizzelle grid with batter. For a 4-inch pizzells, use 1-1/2 – 2 tsp batter. Adjust to less if you’re looking for smaller pizzelle.

Close the iron and cook until the timer light indicates, about a minute to a minute and a half. Remove pizzelle to cool completely on a wire rack. Repeat for the remaining batter, brushing the pizzelle grids with cooking spray if needed throughout.

Double Chocolate Pizzelles

1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 ounces very finely chopped bittersweet or semisweet chocolate
2 teaspoons baking powder
3 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract

Preheat the Pizzelle Press on Setting 3 while preparing the batter.

Place flour, cocoa, chopped chocolate, and baking powder in a small bowl and stir with a whisk or fork to combine; reserve.

Place eggs and sugar in a medium bowl and mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 to 15 seconds; do not overmix. It may be necessary to lightly brush both the top and bottom grids with a flavorless vegetable oil or melted vegetable shortening before baking.

Use the spoon provided to scoop the dough, about 1-1/2 – 2 teaspoons, and drop onto one of the patterned cookie grids; repeat to make a second cookie. Close the lid and lock. The red indicator light will come on. When the red indicator light goes out and the green indicator light comes on, the pizzelle are ready.

Adjust baking times for softer or crispier cookies, according to personal preference.

Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely. Warm pizzelle may be wrapped around the dowel provided to form cannoli shells. Completely cooled pizzelle may be dusted with powdered sugar before serving.

Variation: Mocha Almond Pizzelle: Dissolve 1 tablespoon instant espresso powder in 2 tablespoons hot water. Add to batter along with 1/3 cup finely ground almonds. Use 1-1/2 teaspoons each of almond and vanilla extracts in place of 1 tablespoon vanilla extract.

Make 36-40 pizzelles.

Notes:

If you are rolling pizzelles, roll them immediately upon removing them from the press.

Hot pizzelles can be molded areound a cylinder or a ramekin to create a cup.

Pizzelles can be frozen. Stack in small bundles with a paper towel between them and store in an airtight bag.

If pizzelles become soft, place on a cookie sheet in a 300 degree oven for 3-5 minutes.

Pizzelle batter can be made 24 hours in advance and refrigerated. Warm batter to room temperature before using (about 30 minutes).

Classic Pizzelles

1-3/4 cups all-purpose flour
2 teaspoons baking powder
3 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract or anise extract

Preheat the Pizzelle Press on Setting 3 while preparing the batter.

Place flour and baking powder in a small bowl and stir to combine; reserve.

Place eggs and sugar in a medium bowl and mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 to 15 seconds; do not over mix.

It may be necessary to lightly brush both the top and bottom grids with a flavorless vegetable oil or melted vegetable shortening before baking. Use the spoon provided to scoop the dough, about 1-1/2 – 2 teaspoons, and drop onto one of the patterned cookie grids; repeat to make a second cookie.

Close the lid and lock. The red indicator light will come on. When the red indicator light goes out and the green indicator light comes on, the pizzelle are ready.

For a lighter colored pizzelle, bake for a shorter time; for darker pizzelle, add a few more seconds. Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely. Warm pizzelle may be wrapped around the dowel provided to form cannoli shells. Completely cooled pizzelle may be dusted with powdered sugar before serving.

Variations: Marble Pizzelle: Add 2 ounces finely chopped bittersweet or semisweet chocolate to the batter. Bake as directed.

Make 36-40 pizzelles.

Notes:

If you are rolling pizzelles, roll them immediatelynupon removing them from the press.

Hot pizzelles can be molded areound a cylinder or a ramekin to create a cup.

Pizzelles can be frozen. Stack in small bundles with a paper towel between them and store in an airtight bag.

If pizzelles become soft, place on a cookie sheet in a 300 degree oven for 3-5 minutes.

Pizzelle batter can be made 24 hours in advance and refrigerated. Warm batter to room temperature before using (about 30 minutes).