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.
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.