Sweet Indulgences: Navigating food sensitivities around the holidays
- 6 eggs, room temperature
- 1 ½ cups sugar
- 1 cup butter, melted and cooled
- 4 tsp baking powder
- 1 tsp vanilla extract
- 1 1/2 tsp anise extract
- 3 ½ cups flour
- Confectioner’s sugar for topping
In a large mixing bowl, beat the eggs and sugar together
Add the butter, vanilla and anise and mix until combined
In another bowl, sift the flour and baking powder together
Add the flour and baking powder mixture to the egg mixture in batches, mixing together in between
Turn on your pizzelle iron
Place one heaping teaspoon of batter onto each grid, placing slightly back and off center
Close the iron and cook according to your pizzelle maker’s instructions, usually about 30 seconds or until lightly golden brown
Transfer to a wire cooling rack and continue with the rest of the dough
Just before serving, put confectioner’s sugar in a sieve and sprinkle over the tops of the cookies
(egg free, nut free)
- 1 ½ cups flour
- ½ cup cornstarch
- ¼ tsp salt
- ½ cup confectioner’s sugar, plus more for topping
- 1 cup unsalted butter, room temperature
- 1 tsp vanilla extract
In a medium bowl, mix together the flour, cornstarch and salt, and set aside
In a large bowl, beat the butter, sugar and vanilla until smooth, about 2-3 minutes
In batches, add in the flour mixture to the butter mixture and beat until incorporated
Cover, and refrigerate the batter until firm, about 1 hour
Preheat the oven to 350 degrees F and place a rack in the center of the oven
Line your baking sheet with parchment paper
Once your batter is firm, scoop out full tablespoons of dough and roll into balls
Place them on the cookie sheet, spaced 1-2 inches apart
Bake for 13 minutes, or until the cookies just begin to brown
Remove from the oven and let cool on a wire rack
Place a piece of parchment paper beneath the wire rack
Put confectioner’s sugar in a sieve and sprinkle the tops of the cookies with the sugar
- 6 large egg whites, room temperature
- 1 ½ cups granulated sugar
- ½ tsp cream of tartar
- ¼ tsp salt
- 1 tsp mint extract
Preheat the oven to 225 degrees F
In a bowl, beat the egg whites until foamy
Add the cream of tartar and salt and continue to beat
Begin adding sugar in small batches, beating well after each addition
Beat the mixture until firm peaks have formed (when the whites hold their shape; if you pull the whisk out of the bowl, a peak will form and the top will fold over on itself)
Add the mint extract
Continue beating until stiff peaks have formed (the peaks will stand straight, the mixture will be white and glossy, and it will feel silky between your fingers, with no sugar particles)
Cover two baking sheets with parchment paper
Using the ice cream scoop (I like this for uniformity, but you can use a large spoon as well), spoon out the meringue mixture and place on the parchment paper, leaving an inch or so in between each scoop
Bake for 90 minutes, until cream colored and firm. Turn off the oven and leave the meringues inside for several hours or overnight, without opening the oven door
When ready to serve, carefully peel them away from the parchment paper
Go Back