My Holiday Pizzelles
CATEGORIES
INGREDIENTS
  • 6 eggs
  • 1 1/4 cups sugar
  • 3 1/2 cups flour
  • 2 tsps. lemon juice
  • 1 -2 tsps. vanilla
  • 2 tsps. to 1 tablespoon of anise extract (depends on how much you like the flavor of anise)
  • 4 tsps. baking powder
  • 1 cup margarine, melted and cooled
DIRECTIONS
  1. Beat eggs and sugar w/ an electric mixer until fluffy (this takes a few minutes and is an important step - don't rush this part).
  2. Stir in the melted margarine, lemon juice and extracts.
  3. Combine the flour and baking powder, stir in gradually.
  4. Dough will be VERY sticky.
  5. Preheat your pizzelle iron according to mfg. instructions.
  6. Drop batter by rounded spoonfuls onto the iron (it will take a couple of times before you figure out the right amount to put on the iron - just like a waffle iron, too much and it will seep out the sides, not enough and your pattern won't be filled in completely).
  7. Close the iron and cook for 60 to 90 seconds, again, you'll figure it out after the first couple cookies.
  8. You want them to be lightly golden brown - not brown enough, they won't be crisp enough, too brown, too crisp.
  9. Carefully remove and cool (I use my bamboo toaster tongs to remove them) on a flat surface.*
  10. When they are completely cool, dust them with confectionary sugar and keep in an airtight container at room temperature.
RECIPE BACKSTORY
These are my favorite Holiday cookie to make. These are a traditional anise flavored 'cookie' made on a pizzelle iron and when they're done and sprinkled with conf. sugar, they look like a beautiful snowflake. If you're not a huge fan of anise (smells and tastes like black licorice) than do what I do and add less anise extract and more vanilla. While a true pizzelle is all anise, you can mix it up - I've even added a tsp. of orange juice and it's delicious. *For a fun idea, you can drape them over a small cup while they're still hot and they'll cool in the shape of a bowl. You can then fill them with whatever.