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May 18, 2011


I've skipped a couple of the states (working alphabetically) in Our Cookie Nation Series because some of the recipes' ingredients are seasonal so I will have to make them later in the year, and thus we have arrived at Delaware & Pennsylvania!
This cookie, my family loved.  Of course we already love pizzelles (Italian wafer cookies), so we were excited to try this, and it met our expectations!
Grade: A
3 eggs (room temperature)
3/4 c. sugar
1/2 c. butter, softened
1 Tbsp. vanilla extract
1 3/4 c. flour
2 tsp. baking powder
Preheat a pizzelle iron.
In a large bowl, bead the eggs and sugar until thick.  Stir in the melted butter and vanilla.  Sift together the flour and baking powder and blend into the batter until smooth.
Lightly brush your pizzelle iron with vegetable oil.  Drop about 1 Tbsp. of batter onto each circle, close the iron and cook 20-45 seconds (depending on your iron).
Carefully remove the cookies from the iron, cool on a wire rack and store in an airtight container.
You can sprinkle the cookie while warm with a cinnamon sugar mix, or powdered sugar when the cookie is completely cool.
For chocolate pizzelles:  add 1/4 c. cocoa sifted together with the flour and baking powder.  Add an additional 1/4 c. sugar and 1/4 tsp. baking powder. The iron may require extra oil for the chocolate version.
Batter is very thick

Note:  I found the batter to be very thick, and I know from my experience I get a thinner, crispier cookie if my batter is thinner, so I added 3-4 Tbsp. of water to my mix.
Recipe source:


Frieda Loves Bread said...

Beautiful! I'd like mine with ice cream, please.... :D

ba and the boys said...

yet another italian cookie that brings me back to christmas with my family!