Cookbook maven Jean Watanabe Hee, author of the “Best of …” series of local cookbooks, has a new collection of favorites, “The Best of the Best Hawai‘i Local Desserts.”

This is Hee’s third dessert book. “Hawai‘i’s Best Local Desserts” was published 16 years ago, followed 10 years later by “Hawai‘i’s New Best Local Desserts.” The current book combines her favorites from the first two with top dessert recipes from her other cookbooks.

To buy the book, retail price $15.95, visit mutualpublishing.com. A discounted price of $12 is available when picking up cookbooks at Mutual Publishing Co. in Kaimuki.

SPONGE DROPS

By Jean Watanabe Hee

• 3 eggs
• 3/4 cup sugar
• 1 cup plus 2 tablespoons sifted cake flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• >> Whipped cream filling
• 2 tablespoons powdered sugar, plus more to dust cookies
• 1 teaspoon vanilla
• 1 cup whipping cream

Beat eggs until fluffy and light. Add sugar slowly; continue beating.

In another bowl, combine sifted flour, baking soda and cream of tartar; sift again. Add to egg mixture and beat well. Let sit 15 to 20 minutes.

Heat oven to 375 degrees. Line a cookie sheet with baking parchment.

Carefully drop dough by teaspoons onto parchment. Bake about 5 minutes, until brown. Use spatula to transfer to rack to cool.

Refrigerate in covered container overnight.

To make filling: Beat together sugar, vanilla and cream until whipped. Sprinkle more powdered sugar over cookies. Top with whipped cream or place 2 cookies together with whipped cream in the center. Whipped cream may be tinted with food coloring.

Makes 50 small cookies or 25 cookie sandwiches.

Nutritional information unavailable.