Type what you have

Ingredients

• ✓ butter
• cream cheese
• heavy cream

Instructions

1. 1 Mix together cream cheese, heavy cream, and butter in a medium bowl until well blended.

By RAMONA9

Ingredients

• ✓ butter
• sugar
• egg yolk
• all-purpose flour
• baking powder
• apricot preserves

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch pie plate or tart pan.
2. 2 In a large bowl, mix together the butter and sugar using a wooden spoon until smooth. Mix in the egg yolks one at a time, mixing well after each. Sift the flour and baking powder into the bowl, and mix just until you can form a solid ball out of the pastry with no crumbs.
3. 3 Reserve some of the dough for a lattice top. On a floured surface, roll the rest of the dough out to 1/8 inch thickness. Press into the bottom and up the sides of the prepared pan. Pour the apricot preserves into the crust, and spread evenly. Roll out the remaining dough, along with any scraps from the crust, to 1/8 inch thick. Cut into strips, and lay across the apricot preserves in a crosswise pattern.
4. 4 Bake for 20 to 25 minutes in the preheated oven, or until the pastry is golden brown.

By ANNAMA

Ingredients

• ✓ butter
• confectioners' sugar
• salt
• almond
• vanilla extract
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place butter, 3/4 cup confectioners' sugar, and salt in a large bowl; beat with an electric mixer until smooth and creamy, about 2 to 3 minutes.
3. 3 Mix in ground almonds and vanilla.
4. 4 Blend in flour gradually until well-combined.
5. 5 Shape into balls (or crescents) using about 1 teaspoon for each cookie; place 1 inch apart on ungreased cookie sheets.
6. 6 Bake in the preheated oven until the edges of the cookies are just browned, 15 to 20 minutes.
7. 7 Let sit until slightly cooled, about 15 minutes. Roll cookies in remaining confectioners' sugar. Enjoy!

By Chris Hetherington

Ingredients

• ✓ butter
• white sugar
• egg
• coffee liqueur
• all-purpose flour
• cocoa powder
• baking powder

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Remove from heat. Stir sugar into saucepan until dissolved. Add eggs and coffee liqueur; mix well to combine.
2. 2 Sift flour, cocoa powder, and baking powder together in a large bowl. Stir into butter mixture until well-mixed and batter is stiff.
3. 3 Preheat pizzelle baker according to manufacturer's instructions.
4. 4 Drop spoonfuls of batter onto the preheated pizzelle baker. Bake until browned, about 45 seconds. Remove from baker and trim any ragged edges with scissors.

By sueb

Ingredients

• ✓ butter
• white sugar
• water
• salt
• bittersweet chocolate
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch round cake pan; set aside.
2. 2 Combine sugar, water, and salt in a small saucepan over medium heat. Stir until completely dissolved; set aside.
3. 3 Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour chocolate into the bowl of an electric mixer.
4. 4 Cut butter into pieces; beat butter, one piece at a time, into chocolate until combined.
5. 5 Beat in hot sugar water. Slowly beat in eggs, one at a time.
6. 6 Pour batter into the prepared cake pan.
7. 7 Have a pan larger than the cake pan ready; put the cake pan in the larger pan and fill the larger pan with boiling water halfway up the sides of the cake pan.
8. 8 Bake cake in the water bath in the preheated oven for 45 minutes. The center will still look wet. Place cake in the refrigerator until thoroughly chilled, 8 hours to overnight.
9. 9 To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
10. 10 Serve and enjoy!

By Maggie

Ingredients

• ✓ butter
• all-purpose flour
• baking powder
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two baking sheets.
2. 2 Combine flour and baking powder in a bowl.
3. 3 Beat butter and sugar in a mixing bowl with an electric mixer until smooth and creamy. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla.
4. 4 Gradually stir in flour mixture until well blended.
5. 5 Roll walnut-sized portions of dough into small ropes. Shape each rope into a loop and press the ends to seal. Place 2 inches apart onto the prepared baking sheets.
6. 6 Bake in the preheated oven until firm and golden at the edges, 8 to 10 minutes. Remove from the oven and cool on a wire rack.

By C Davis

Ingredients

• ✓ butter
• granulated sugar
• egg
• all-purpose flour
• coffee
• cocoa powder
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
2. 2 Combine sugar and butter in a large bowl and mix until light and fluffy. Add eggs 1 at a time and blend well.
3. 3 Mix flour, coffee, cocoa powder, and baking powder in a bowl and whisk to blend. Slowly add flour mixture to butter mixture and stir until dough is blended.
4. 4 Lightly oil a large square of aluminum foil. Place dough on top and use foil to roll into a log about 12 inches long. Open the foil and slip dough log onto the prepared baking sheet. Gently flatten log to about 1 1/2 inches in height.
5. 5 Bake in the preheated oven for 25 minutes. Remove and let cool 10 minutes, leaving oven on. Slice log into 12 biscotti using a serrated knife. Stand biscotti upright on the baking sheet, leaving 1/2 inch space between each.
6. 6 Return to the oven and bake 12 minutes more. Remove and let cool completely, about 1 hour. Store biscotti in an airtight container.

By DA. Libby

Ingredients

• ✓ butter
• egg
• white sugar
• ricotta cheese
• vanilla extract
• heavy cream
• white rice
• pineapple

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish; set aside.
2. 2 Beat eggs in very large bowl. Add sugar, mixing well. Stir in ricotta cheese and vanilla until smooth and creamy; stir in heavy cream.
3. 3 Fold in cooked rice and crushed pineapple; pour into prepared dish.
4. 4 Bake in the preheated oven until top is golden brown and a knife inserted into the center comes out clean, at least 1 hour. Refrigerate until thoroughly cooled.

By Star Pooley

Ingredients

• ✓ butter
• almond
• brown sugar
• honey
• vanilla extract
• salt
• all-purpose flour
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
2. 2 Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty. You can chop the almonds by hand if you prefer but it will take a lot longer.
3. 3 Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
4. 4 Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
5. 5 Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
6. 6 Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
7. 7 Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
8. 8 Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ butter
• oat
• sugar
• all-purpose flour
• corn syrup
• milk
• vanilla extract
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil.
2. 2 Melt butter in a large saucepan. Remove from heat and mix in oats, sugar, flour, corn syrup, milk, vanilla, and salt until well combined. Drop by level teaspoonfuls 3 inches apart onto the prepared cookie sheets. Spread cookies out thin with a rubber spatula.
3. 3 Bake in the preheated oven until golden brown, 5 to 7 minutes. Cool on the cookie sheets.
4. 4 Meanwhile, place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes.
5. 5 Peel foil from cookies. Spread melted chocolate on 1/2 of the cookies. Top with the remaining cookies.

By Dawnsigkap

Ingredients

• ✓ butter
• egg
• white sugar
• vanilla extract
• all-purpose flour
• baking powder
• vegetable oil

Instructions

1. 1 Gather the ingredients.
2. 2 Beat eggs and sugar in a large bowl until thick. Stir in melted butter and vanilla. Sift together flour and baking powder, and blend into the batter until smooth.
3. 3 Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds or until steam is no longer coming out of the iron. Carefully remove cookie from the iron and repeat with remaining batter.
4. 4 Cool completely before storing in an airtight container.
5. 5 Serve and enjoy!

By Marianne Jungels

Ingredients

• ✓ butter
• ✓ butter
• egg
• dark chocolate
• white sugar
• white sugar
• walnut
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
3. 3 Beat egg yolks lightly in a separate bowl.
4. 4 Heat chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides, until melted, about 5 minutes. Remove from heat.
5. 5 Combine 1/2 cup plus 2 tablespoons sugar and 1/2 cup plus 1 tablespoon butter in a large bowl; beat with an electric mixer until creamy. Stir in egg yolks, melted chocolate, walnuts, flour, and baking powder until smooth. Fold egg whites gently into the batter.
6. 6 Pour batter into the prepared cake pan.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before serving.

By Alemarsi

Ingredients

• ✓ butter
• egg
• white sugar
• lemon zest
• vanilla extract
• all-purpose flour
• baking powder

Instructions

1. 1 In a medium bowl, beat the eggs with an electric mixer until light. Add the sugar, butter, lemon zest and vanilla, mix well. Stir in the flour and baking powder.
2. 2 Heat pizzelle iron. Drop batter by teaspoonfuls onto the center of the patterns, close the lid and cook for about 30 seconds. Test the cooking time on the first one, because temperatures may vary. Remove cookies carefully from the iron and cool on wire racks.

By Tiffany R Coffman

Ingredients

• ✓ butter
• egg
• white sugar
• anise extract
• vanilla extract
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat pizzelle iron according to manufacturer's instructions.
2. 2 Beat sugar and eggs together in a bowl using an electric mixer. Add butter, anise extract, and vanilla extract; beat until blended. Add flour and baking powder gradually; beat until smooth batter forms.
3. 3 Drop a spoonful of batter onto the preheated iron. Bake until golden, about 45 seconds. Carefully remove pizzelle and cool on a cooling rack.

By Jennifer S

Ingredients

• ✓ butter
• water
• arborio rice
• salt
• half-and-half
• sugar
• cinnamon stick
• lemon peel
• cinnamon

Instructions

1. 1 Bring water to a boil in a large saucepan; add rice, butter, and salt. Place a cover on the saucepan, reduce heat to medium-low, and cook rice at a simmer until the rice is tender and the moisture is mostly absorbed, about 20 minutes.
2. 2 Stir half-and-half and sugar into the rice until the sugar dissolves; add cinnamon stick and lemon peel. Bring the mixture to a boil and remove from heat.
3. 3 Place a large stainless steel bowl atop a pot of simmering water. Pour the rice mixture into the top of the double boiler and simmer, stirring occasionally, until thickened, about 45 minutes.
4. 4 Pour rice pudding into a serving dish. Remove and discard cinnamon stick and lemon peel from pudding; let cool slightly before garnishing with cinnamon to serve.

By Nick Van Laar

Ingredients

• ✓ butter
• white sugar
• egg
• almond extract
• all-purpose flour
• baking powder
• candied cherry
• chocolate chip
• white chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
2. 2 In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
3. 3 With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
4. 4 Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
5. 5 Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

By Jennifer Wall

Ingredients

• ✓ butter
• white sugar
• cocoa powder
• baking powder
• egg
• all-purpose flour
• white chocolate
• semisweet chocolate chip

Instructions

1. 1 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet. Divide dough into two parts, and roll each part into a 9-inch long log. Place logs on prepared cookie sheet, about 4 inches apart. Flatten slightly.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for 1 hour.
4. 4 Preheat the oven to 325 degrees F ( 165 degrees C). Cut each loaf into 1/2-inch wide diagonal slices. Place slices on an ungreased cookie sheet.
5. 5 Bake in the preheated oven for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

By Janet Allen

Ingredients

• ✓ butter
• phyllo dough
• gianduja chocolate
• unsweetened chocolate
• mascarpone cheese
• white sugar
• egg yolk
• hazelnut liqueur
• egg white

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C.) Butter a 9 inch springform pan. Lay one sheet of phyllo dough in the pan. Tuck it into the pan and let the edges overhang the rim. Brush with butter and layer a second sheet of phyllo. Butter this sheet. Continue until you have used all four sheets of phyllo. End with butter. Use as little butter as possible. Cover the phyllo-filled pan with a damp cloth.
2. 2 In the top of a double boiler, heat gianduia chocolate and unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
3. 3 In a large bowl, beat the mascarpone cheese until smooth. When no lumps remain, begin to beat in the sugar a little at a time. Beat in the egg yolks one at a time incorporating each yolk completely before adding the next. Finally beat in the melted and cooled chocolates and the liqueur.
4. 4 Beat the egg whites until they just get stiff. Do not over beat. Fold 1/3 of the egg whites into the cheese mixture, then quickly fold in the remaining whites until no streaks remain. Be careful not to deflate the whites as much as possible. Pour the filling into the phyllo-lined pan. Tuck the edges of the phyllo into the pan making a bit of a rim.
5. 5 Bake in the preheated oven for 45 to 60 minutes, or until filling is set. It will still seem a little loose in the center. When the cake appears done, turn off the oven, prop open the oven door with a wooden spoon and let the cake remain in the oven for another hour. Then place the cake in the refrigerator until completely chilled.

By SMQ1404

Ingredients

• ✓ butter
• sugar
• egg
• anise extract
• all-purpose flour
• baking powder
• salt
• milk
• sesame seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter and sugar together in a large bowl with an electric mixer until smooth. Beat in egg and anise extract until combined.
3. 3 Sift flour, baking powder, and salt together into a bowl. Stir into butter mixture until well incorporated. If you are using a stand mixer, mix dough another minute to add lightness. The dough will be soft, but will hand roll easily.
4. 4 Pinch off pieces of dough slightly smaller than a walnut; roll into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a baking sheet. Cookies will not spread very much.
5. 5 Bake in the preheated oven until bottom and sides of cookies are lightly toasted, 17 to 20 minutes. Transfer cookies to wire racks to cool. Store in an airtight container at room temperature.

By DianeF

Ingredients

• ✓ butter
• pine nut
• sugar
• egg
• all-purpose flour
• baking powder
• corn flake
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
2. 2 Heat a skillet over medium heat. Cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
3. 3 Beat white sugar and butter together in a large bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter mixture, beating well after each addition. Whisk flour and baking powder in a separate bowl; stir into creamed butter mixture until dough is just mixed. Fold pine nuts into dough.
4. 4 Spread corn flakes into a shallow baking dish. Form dough into balls, about 1 tablespoon per cookie; roll each in the corn flakes, pressing gently to coat. Arrange cookies, 1-inch apart, on the prepared baking sheets.
5. 5 Bake in the preheated oven until golden brown, about 23 minutes. Cool cookies on the baking sheets and dust with confectioners' sugar.

By Nettie Picetti-Grosjean

Ingredients

• ✓ butter
• turbinado sugar
• egg
• almond meal
• cornmeal
• baking powder
• salt
• lemon
• sugar

Instructions

1. 1 Preheat an oven to 300 degrees F (150 degrees C). Line the bottom of a 10-inch cake pan with parchment paper.
2. 2 Beat the sugar and butter with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
3. 3 In a separate bowl, combine the almond meal, cornmeal, baking powder, salt, and lemon zest. Gently fold it into the butter mixture, stirring just until combined.
4. 4 Pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the center comes out clean, 90 to 120 minutes.
5. 5 While the cake is baking, combine the lemon juice and superfine sugar in a saucepan. Bring to a boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. Remove from heat.
6. 6 Remove the cake from the oven and use a skewer or toothpick to prick holes in the cake. Pour the lemon syrup over the surface. Allow the cake to cool in the pan completely before serving.

By kiminal

Ingredients

• ✓ butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• cinnamon
• baking powder
• salt
• hazelnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper.
2. 2 In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together flour, cinnamon, baking powder, and salt; mix into egg mixture. Stir in hazelnuts.
3. 3 Shape dough into two 12-inch long logs; place on the prepared baking sheet and press down to 1/2-inch thickness.
4. 4 Bake for about 30 minutes in the preheated oven, or until the edges are golden and the center is firm. Remove from oven to cool on the pans. When logs are cool enough to handle, use a serrated knife to slice the logs diagonally into 1/2-inch-thick slices. Return the slices to the baking sheet.
5. 5 Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

By Kris

Ingredients

• ✓ butter
• egg
• white sugar
• all-purpose flour
• vanilla extract
• anise extract
• cooking spray
• powdered sugar

Instructions

1. 1 Preheat a pizzelle iron according to manufacturer's instructions.
2. 2 Beat eggs, sugar, and butter together using an electric mixer. Add flour and extracts; beat until combined.
3. 3 Spray the inside of iron lightly with cooking spray.
4. 4 Drop batter by teaspoonfuls into the center of each pizzelle grid. Close lid and bake until steam stops and cookies are light golden brown, 45 to 60 seconds.
5. 5 Peel pizzelle off using a fork and lay flat on a newspaper. Sprinkle with powdered sugar while warm and let sit for 1 minute. Dust the other side. Repeat with remaining batter to make about 30 cookies.

By Elaine K

Ingredients

• ✓ butter
• egg
• white sugar
• vegetable oil
• anise oil
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Combine eggs, sugar, vegetable oil, butter, and anise oil in the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy and well combined. Mix in 1 cup flour, baking powder, and salt until combined. Slowly add remaining flour, 1 cup at a time, mixing on low speed until mixture resembles a thick pancake batter.
2. 2 Preheat a pizzelle cooking iron according to manufacturer's instructions. Drop a teaspoon of dough onto each plate of the cooking iron and close the lid. Cook just until steaming slows, 10 to 20 seconds. Repeat with remaining batches of batter.

By Darla O

Ingredients

• ✓ butter
• white sugar
• egg
• anise extract
• vanilla extract
• all-purpose flour
• salt
• baking powder
• almond

Instructions

1. 1 Preheat oven to 350 degrees F ( 165 degrees C ).
2. 2 In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
3. 3 Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.

By Bernie

Ingredients

• ✓ butter
• all-purpose flour
• baking powder
• baking soda
• salt
• sugar
• egg
• anise extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Mix flour, baking powder, baking soda, and salt together in a bowl; set aside. Grease 2 baking sheets.
2. 2 Beat butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in last egg along with the anise extract. Mix in flour until just incorporated. Divide dough into two 12-inch long logs, 1/2-inch thick; place on prepared baking sheets.
3. 3 Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool, 5 minutes.
4. 4 Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets.
5. 5 Bake 5 to 10 minutes until the bottoms turn golden brown. Turn cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.

By Linda

Ingredients

• ✓ butter
• egg noodle
• white sugar
• milk
• heavy cream
• anise extract
• vanilla extract
• egg
• ricotta cheese

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 In large mixing bowl, combine noodles, butter, sugar, milk, cream, anise, vanilla, eggs and ricotta. Spoon into 9x13 inch baking dish and bake for 1 1/4 hours, until golden and knife inserted in center comes out clean. Cool and serve.

By Connie Malagrino

Ingredients

• ✓ butter
• egg
• white sugar
• vanilla extract
• anise extract
• all-purpose flour
• baking powder
• anise seed

Instructions

1. 1 Preheat the pizzelle iron.
2. 2 In a medium bowl, mix together the eggs and sugar. Slowly add melted butter, vanilla, and anise extract, while mixing. Stir in the flour, baking powder, and anise seeds. If a thicker cookie is preferred, add 1/2 cup more flour.
3. 3 Drop cookies by rounded tablespoons onto the center of the grid. Close the iron and cook until steaming stops. This could take 30 to 90 seconds, depending on the iron used.

By DIANE HARP

Ingredients

• ✓ butter
• egg white
• cream of tartar
• white sugar
• sugar
• egg yolk
• cake flour
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.
2. 2 Beat egg whites and cream of tartar until soft peaks form. Add 3/4 cup sugar gradually, beating until very stiff.
3. 3 Cream butter and 1 cup sugar in a large bowl with an electric beater until light in color. Add egg yolks, and beat until thick and fluffy. Sift flour, baking powder, and salt over batter; fold in. Gently fold in egg whites. Pour batter into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 to 60 minutes. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

By Carol

Ingredients

• ✓ butter
• confectioners' sugar
• egg
• vanilla extract
• almond extract
• all-purpose flour
• baking powder
• salt
• confectioners sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Beat together 3/4 cup confectioners' sugar and butter with an electric mixer in a large bowl until smooth. Add egg, vanilla, and almond extract; beat until well combined. Stir together flour, baking powder, and salt in a medium bowl and mix into butter mixture until just incorporated.
3. 3 Shape dough into 1-inch balls and arrange 2 inches apart on the prepared baking sheet.
4. 4 Bake in the preheated oven until firm, about 10 minutes. Let cookies sit on the sheet for 10 minutes before removing to a wire rack to completely cool.
5. 5 Spread 1/4 cup confectioners' sugar on a plate; roll cooled cookies in confectioners' sugar to coat.

By iluvlax