I like to use my smallest scoop when I am making pizelles. (Spelling?) I find it is just the right amount so the batter does not drip out the sides and they come out so uniform! I do sometimes find that cookies dough does not release completely and I have to squeeze several times. I find if I sacrifice one sticky finger and give it just a little nudge it helps. Scoops work great for meatballs too. The small one works well for the tiny meatballs used in Italian wedding soup. The quality of the scoop is so important, buy the best you can afford.

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