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I fell in love with pizzelles when my Mom donated a pizzelle iron to me. They can be very addicting but also a wonderful treat for any party.

I've been lazy with this recipe too at times and cooked cookies in the oven, but you don't get the lovely little pattern. They taste like vanilla wafers to me!


What you will need:
3/4 Cup Sugar
3 large Eggs
2 Teaspoons Vanilla
1/2 Cup Butter
1-3/4 Cup Flour
2 Teaspoon Baking Power
1/2 teaspoon Anise Seed (optional... I don't use)

PIzzelle Iron
Mixer
Bowls
Spoon & Fork
Microwave
Measuring Cups
Sifter

Step 1: Plug Iron in & Melt Butter

First you will want to plug in your pizzelle iron to get it hot. Then melt your 1/2 cup butter in a bowl and let it cool down. You don't want to cook the dough.

Step 2: Mix Eggs and Sugar

Then place the 3/4 cup of sugar in a new bowl and add 3 eggs. Beat this for 2-3 minutes. You want to make sure the mixture is a light yellow and fluffy looking.

Step 3: Add Butter & Vanilla

Add your 1/2 cup cooled butter and 2 Teaspoons of vanilla extract and mix until blended.

Step 4: Add Flour & Baking Powder

This step I typically do the short cut and just add 1-3/4 cup of flour and 2 teaspoons of baking powder and mix. The correct way is sift the flour and baking powder (also anise seed if you want) together then add half of this mixture to your batter and blend. Then fold the remaining flour in. I've never had a problem doing it the quick way.

Step 5: Cook & Enjoy

Open up your waffle iron and spray the iron with cooking spray. Place a teaspoon of batter on each bottom design. Then close the lid and let cook around 30-40 seconds. Then when done open up the lid and remove cookie (I use a fork to do this.). Place on a plate or rack to cool. I will typically stack the cookies to keep the flat shape.

I will also make smaller cookies by using half of teaspoon of batter. If I am lucky to have almond bark, I will also drizzle chocolate on them and we love them with ice cream!

Hope you Enjoy!
<p>Thanks for the how-to! These were shared in our recent cookie swap and they were a hit. </p>
Two things about the pizelle: When you are baking the pizelle. DON'T DO ANYTHING ELSE WHILE THERE IS BATTER IN THE IRON. You don't want to have to remove charred batter from all those little crevices, believe me. <br>Secondly, it's easy to tell when the pizelle are done and cooked but not burnt. Watch the side of the iron. As soon as the steam stops pouring, whatever means a ton of steam diminishes to a trickle, remove the pizelle to a rack. <br> <br>Bonus suggestion: Make your Nonna happy, even though she shouldn't have sugary treats. Just substitute your favorite non-sugar sweetener (mine comes in a yellow bag. The blue one is not cookable). Keep the rest of the ingredients the same. Will make a ton of &quot;diabetic&quot; (hah) pizelle for Nonna and will keep her from finding the really sugary treats. <br> <br>Thanks for the recipe. I just got a new iron, and amazingly, they didn't include a recipe. Now I can make many more thousands of pizelle.
If using the oven, how long do you cook and at what temp?
loosethe vanilla and use oil of anise, that is going to be very very italian. I would like to see a chocolate one that tastes as good as these would be. Oil of anise is very expensive and super concentrated. I believe 1/2 teaspoon does this batch. I misplaced my recip, sorry... <br> <br>If you have a wooden cone shape (several like 4-8), if you make them with this recipe, as they come out you wrap them around the cone making an icecream cone ,(practice practice, kids will gladly eat the mistakes). If you take this recipe and wrap around tube you can squeeze fill with cannoli cream or chocolatized whipped cream.. Do you feel my blood pressure go up as I write this?? <br> <br> <br>ciao
I will definitely have to try the anise as soon as possible. No vanilla? Hmmm... <br><br>My favorite way to have them is with chocolate (or mint chocolate) drizzled across. They are definitely great with ice cream, too!<br><br>Great Advice!!! Thanks :)
My friends mom, not eyetalian, who was a master baker/cookie maker, got the recipe from her very eyetalian relatives (i believe). I do not have the recipe, but oil of anise was the issue. Every year or so if I went into Manhattan I would bring her back a little bottle, maybe an ounce or so 7, bucks way back in 70's 80's that was pretty high price for extract. In theory you could use a really nice sambuca romano, but you would have to parse out some sugar. You could make a really strong extract by soaking a 3 dollar bottle of star anise and a few ounces of seed in 160 proof booze then filter it out. That would have no sugars. But oil of anise is fine and easy enough to buy nowadays. <br><br>chin chin<br><br>enjoy<br><br><br>
My mother used to make these for the Christmas season. She used a German recipe that was heaven especially during this season!!
They turn out so cute and cook so fast!
I'm bad about timing.... If I can remember to take them out before they burn I'm doing good. They are great for parties though!
Mom used to make these for us when we were kids. She had a waffle iron that had reversible plates! Soooooo tasty.
Mmm.. They are good! Pizzelles and divinity are the two things that my mom never made for us but she did bake a lot of other things. :)

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Bio: I started my own account after helping my boyfriend with a few of his own projects on instructables. I love making jewelry and paper mache ... More »
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