Pizzelles

I was given a pizzelle iron as a gift and I left it in its box for a good while, until I ventured into the land of pizzelles.  I love waffles, cookies, and sugar cones so what could be better than this combination.  I can't stop making these cookies - I love their simplicity, the crisp texture and buttery flavor.  I prefer mine plain but I have made edible ice cream cups with them, filled them with whipped cream and served strawberry sauce on the side and filled them with caramel for a stroopwafel style pizzelle.  

Pizzelles

makes 3-4 dozen small cookies

1-3/4 cups all-purpose flour

2 teaspoons baking powder

3 large eggs

¾  cup granulated sugar

½ cup unsalted butter, melted

1 tablespoon vanilla extract or anise extract or lemon extract

Preheat Pizzelle Press while preparing the batter. 

Place flour and baking powder in a small bowl and stir to combine; reserve. 

Place eggs and sugar in a medium bowl mix with a hand mixer, mix on medium speed for 1 minute, until thickened. 

On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. 

Add the flour mixture and mix until just combined, about 10 to15 seconds; do not over mix.

Lightly brush both the top and bottom grids with a flavorless vegetable oil  before baking.

Scoop about 1-1/2 – 2 teaspoons of batter and drop onto one of the patterned cookie grids; repeat to make a second cookie. 

Close the lid and cook as instructed by the pizzelle press you own.

Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely. 

Warm pizzelle may be wrapped around the dowel form cannoli shells. 

Completely cooled pizzelle may be dusted with powdered sugar before serving.

Variations: Marble Pizzelle: Add 2 ounces finely chopped bittersweet or semisweet chocolate to the batter. Bake as directed.