We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Saturday, August 28, 2010

Cookie Recipe #238 - Chocolate Pizzelles

This recipe gave me an excuse to use my pizzelle iron again. I believe I like this one even better than the first pizzelle recipe I made (could be because of the chocolate involvement). The cookie is crisp and after cooling is edged in a chocolate glaze then sprinkled with whatever confection you desire. The original recipe called for the addition of hazelnuts, but I chose to make mine hazelnutless.

Ingredients: 1 1/2 cups toasted hazelnuts, 2 1/4 cups all-purpose flour, 3 tablespoons cocoa powder, 1 tablespoon baking powder, 3 eggs, 1 cup granulated sugar, 1/3 cup butter, melted and cooled, 2 teaspoons vanilla. Glaze: 1 1/2 cup sifted powdered sugar, 3 tablespoons cocoa powder, 1/2 teaspoon vanilla, 2-3 tablespoons milk.

Instructions: Finely chop 1 cup of the hazelnuts; set aside. Place remaining 1/2 cup hazelnuts in a blender or food processor. Blend or process until very fine but dry and not oily. (Ignore this step if not using nuts).

Stir together ground hazelnuts, flour, cocoa, and baking powder; set aside. In large mixing bowl beat eggs about 4 minutes until thick and lemon-colored. Gradually beat in granulated sugar. Add in cooled butter and vanilla. Add flour mixture, beating until combined.

Heat pizzelle on burner over medium heat. Lightly coat with olive oil (keep a small bowl of olive oil and a brush close so you can re-coat the pizzelle maker every 3-4 pizzelles). For each pizzelle, place a slightly rounded tablespoon of batter on pizzelle iron, slightly off center toward back of grid. Close lid until mixture spreads and you can see the batter oozing on the sides. Bake about 2 minutes, turning once. Remove pizzelle to a cutting board and cut in half while still warm. Transfer pizzelles to a paper towel to cool. Repeat with remaining batter. (Use a sharp knife to help remove pizzelle from iron if they are sticking and make sure to re-coat with oil).

Make glaze: In a small bowl, stir together powdered sugar, cocoa powder, vanilla and milk-enough to make a glaze, then dip edges of each pizzelle in glaze, then sprinkle glazed edge with mini chocolate chips, sprinkles, coconut, ground hazelnuts (or other nuts), whatever you desire. Allow to harden on wire racks, then enjoy.

Makes about 3 dozen pizzelle halves.

"Better Homes and Gardens Biggest Book of Cookies",

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