The following recipe, prepared by Dr. Paola Lovisetti Scamihorn and Paola Palestini, PhD, appears in The Mamma Mia Diet.
Kids need between-meal pick-me-ups. Why not make this Italian variation of yummy chocolate chip cookies? “Desert roses” are delicious, perfect for a tasty and healthy snack to enjoy with a glass of milk. Even adults love them with a nice cup of tea or, even better, with an Italian espresso or cappuccino. These cookies get their name from the rosette-shaped formations of ocher-colored minerals found in desert areas.
ROSE DEL DESERTO (DESERT ROSES)
Preparation time: 20 minutes Baking time: 10 minutes Yield: about 35-40 cookies
130 g (⅔ cup) granulated sugar
120 g (4.3 oz ) unsalted butter (at room temperature)
1 teaspoon of vanilla extract
240 g (1 3/4 cups) all-purpose flour
5 g (1 teaspoon) baking powder
Pinch of salt
180 g (1 cup) chocolate chips
200 g (7 oz) approx., cornflakes (like Special K) or similar
- Preheat the oven to 180°C (350 °F)
- Cream the butter and sugar in a medium-sized bowl with an electric mixer
- Add the eggs and the vanilla extract
- Mix the flour and the baking powder in a small bowl
- Add the flour mixture to the creamed butter
- Stir in the chocolate chips
- Roll teaspoon-sized balls of dough in a bowl of cornflakes
- Place the cookies, well-spaced (about 3-4 cm), on a greased cookie sheet
- Bake about 10-12 minutes
- Remove from pan and cool on a rack
- Cover with powdered sugar sprinkle on top, just before serving.
Note: This recipe makes about 35-40 cookies. If the dough is too sticky, add one or two spoons of flour. You can substitute chocolate chips with other ingredients such as raisins, for an even healthier snack. Store in a airtight container. You can also store the baked cookies in the freezer; before serving, let them thaw at room temperature and then sprinkle with powdered sugar and serve. -Paola