These are one of my favorite Italian cookies. I like the abracci because the name means “hugs.”

ABRACCI COOKIES

For the light dough:

4 oz. butter

½ cup sugar

3 tbsp. heavy cream

1 tbsp. honey

1¾ cup flour

1 tsp. baking powder

Pinch of salt

For the dark dough:

4 oz. butter

½ cup plus 2 tbsp. sugar

1 egg

1¾ cups flour

4 tbsp. cocoa

1 tsp. baking powder

Pinch of salt 


To prepare both doughs:

Cream the butter and sugar until light and fluffy. For light dough, add cream and honey, and mix well. For dark dough, add egg and mix well. Mix dry ingredients together and mix into butter to make a smooth, firm dough.

Wrap each dough individually with plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 375 degrees.

Shape both doughs into balls about the size of a large grape. Roll each ball into a log about 2½ inches long. Press the ends of two different colored logs together, with light on top of dark on one side and dark on top of light on the other. Transfer to parchment-lined baking sheets, spacing the cookies at 3 inches apart. Bake for 15 to 18 minutes until just beginning to brown around the edges. Depending on your oven, you may need to rotate the cookie sheets after 8 to 9 minutes. Remove from the oven and allow to cool for 5 to 6 minutes before storing in an airtight container with sheets of parchment or waxed paper between the layers.

Makes about 3 dozen.