Name: Two-Toned Colored Pizzelle
Ingredients: 3 1/2 cups All-Purpose Flour; 2 tsp baking powder; 1/8 tsp salt; 12 tbs (1 1/2 sticks) unsalted butter, at room temperature; 1 1/4 cups sugar; 4 extra-large eggs, at room temperature; 1 tbs vanilla extract; 1/4 cup cocoa; sprinkles colored sugar

Ingredients

3 1/2 cups All-Purpose Flour
2 tsp baking powder
1/8 tsp salt
12 tbs (1 1/2 sticks) unsalted butter, at room temperature
1 1/4 cups sugar
4 extra-large eggs, at room temperature
1 tbs vanilla extract
1/4 cup cocoa
sprinkles colored sugar

Directions

In a medium bowl sift the flour, baking powder, and salt.
In another bowl, beat the butter and sugar together with an electric mixer. Beat in the eggs one at a time until well blended. Add the vanilla extract. On low speed, blend in the flour mixture a little at a time until well blended. The dough will be soft.
Remove ½ of the dough, wrap and chill at least 3 hours
To the remaining dough beat in the cocoa and blend well. Wrap and chill
When ready to use; form the plain dough into small balls, the size of large marbles; for the chocolate balls the same size.
Pour the colored sugar into a shallow dish. Coat the plain balls in the sugar.
Heat a pizzelle maker according to the manufacturer’s directions. If it is nonstick, spray it with a baking spray or lightly brush with vegetable oil.
Place a sugar-coated ball and chocolate ball next to each other in the center of the form.
Close the lid and latch it for a count to 40 t0 50 seconds. Lift the lid and remove the pizzelle with the edge of a fork and place them on cooling racks in single layers to cool completely. For darker-colored pizzelle hold for a longer count. Continue making pizzelle until all the dough is used.
The pizzelle should be thin and have a crisp texture. When completely cool, wrap them in groups of 6 in plastic wrap and place them in airtight containers. Pizzelle can be made ahead and frozen for up to 3 months.
Variation: When just removed from the pizzelle form, the waffles can be rolled around cannoli forms, or pressed between two small custard cups to form shapes that can be filled with cream, custard, or fruit. Scoop softened ice cream between two pizzelle to make delicious ice-cream
Makes 8 dozen