Back in the day I would whip out dozens of these, no problem. But yesterday I realized that I’m sadly out of shape when it comes to decorating cookies as these took forever to do. A good thing Easter only comes once a year – Buona Pasqua!
Dreaming of Christmas? Making gingerbread is probably the furthest thing from any sensible cookie baker’s mind (shouldn’t it be sugar cookies now?), but apparently I am the only one greedy enough to bring these 2 holiday favorites together at the onset of spring. My love for these spiced cookies translates into baking them throughout the year, and topping them with a tiny mendiant turns plain cookies into a treat that goes well with afternoon tea.
The recipe that I always turn to is by Joy of Baking. The cookies bake up crisp and store well for a week in an airtight container. I cut the dough into 3 cm x 7 cm strips (approximately 1.5 by 3 inches) with a serrated pasta wheel. The recipe yielded about 6 dozen after combining and rolling out the scraps.
Four years ago I shared an adapted recipe for abbracci (hugs) – the cookies made famous by italian manufacturer Barilla. In light of today being National Hug Day, I present these again with a floral note: lavender and chocolate hugs. The recipe is the same as the original with the exception of 1 teaspoon of dried, crushed, edible-grade lavender flowers mixed into the white part of the dough. Give all of your loved ones a big hug or spoil them with a plate of warm abbracci – they will love you for it!