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Pizzelle Cookies
3 eggs
3/4 cups sugar
4 oz butter, melted
2 tsp vanilla
1 tsp grated lemon peel
1 3/4 C. flour
2 tsp baking powder
Beat eggs and sugar until light yellow. Add melted butter, vanilla,
and lemon peel. Sift together flour and baking powder, and fold in
gradually. Heat pizzelle iron hot enough to make a drop of water
sizzle when it hits the iron. Spray Pam or brush butter lightly on
first set of cookies. Place about one tablespoon cookie dough on
the iron. Bake about 30 seconds. Remove and cool on rack. <!/--c-->
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Pizzelles
1 1/4 c. flour
1 1/2 tsp. baking powder
2 eggs
pinch salt
1/2 c. sugar
1 tb. anisette or 1 tsp. pure anise extract
3 oz. (3/4 stick) sweet butter, melted and cooled a little
Sift flour and baking powder.
Whisk eggs and salt together, then whisk in sugar, then flavoring,
then melted butter. Add flour and stir in well. Should be fairly
thick.
Use about 2 tsp. for each cookie. Bake on preheated, lightly greased
iron for about 2 min, or until golden and firm. The timing is
variable, so just watch them and judge by the color. Don't peek at
them until the steam stops coming out the sides of the iron. Cool
on a rack, and be sure to store airtight or they won't stay crisp.
Makes about 2 dozen. <!/--c-->
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Pizzelles
2 sticks butter
6 eggs
1 1/2 cups sugar
3 1/2 cups flour
3 tsp baking powder
2 tsp vanilla
1 cup orange juice
Cream the butter, sugar and eggs together then add flour, baking
powder, vanilla and orange juice. Makes around 60 pizzelles. <!/--c-->
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Pizzelles
(can be halved)
12 eggs
4 cups sugar
2 1/2 cups melted margarine or oil
3 teaspoons vanilla extract
1 teaspoon lemon extract
1 teaspoon almond extract
2 tablespoons anise seed
5 or more cups of flour
Using a full-size electric mixer or a hand-held version, beat all
ingredients except flour together in a large mixing bowl. Slowly
add in the flour, with mixer on a medium setting. When the dough
becomes too thick for the beaters, switch to a sturdy wooden spoon.
Continue adding flour until the dough reaches a gluey consistency
that can best be described as "viscous." As a test, try turning
a teaspoonful of dough upside down -- it should stick to the spoon
while oozing a little, but without dripping or running.
Preheat the pizzelle iron. When it's ready, drop about 1 teaspoon
of dough onto the center of each mold and heat according to the
directions. Remove from iron, and place on a flat, covered surface
to cool (I cover the kitchen table with a clean bed sheet so I have
plenty of room). As the pizzelles cool, they can be stacked and
stored in an airtight container.
Yield: about 12 pizzelles per egg. <!/--c-->
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Pizzelle (Italian)
6 eggs
1/4 cup vegetable oil
1/4 cup butter or margarine
1 1/2 cups sugar
1/4 cup vegetable shortening
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp flavoring (anise, lemon, vanilla or almond)
2 1/2 cups flour
Blend ingredients together, adding one at a time. Drop batter by
the teaspoonful onto center of each cookie section. Close lid and
allow to cook 30 to 45 seconds or until lightly brown. Allow to
cool on wire rack or towels. Dust with powdered sugar.
Cookies may be served flat or rolled tightly into a cylinder.
Cookies must be hot during rolling and held in shape until cool. <!/--c-->
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Pizzelles
2 cubes margarine
1 c. butter
2 c. sugar
1 doz. eggs
3 1/2 c. flour
almond, anise, butter, lemon, vanilla or chocolate flavouring
1 tsp. baking powder
Melt margarine and butter together. Add sugar and mix well. Separate
eggs. Beat yolks until smooth. Add to margarine mixture. Add flour
and baking powder, sifted together. Beat egg whites until stiff
and fold into mixture. Add flavorings. Be very generous with
flavoring as it cooks out.
Drop by spoonfuls onto hot pizzel iron, cooking 20 to 30 seconds
until shape of cookie is set. Remove with fork and let dry on waxed
paper. Store in box lined with waxed paper. Do not cover other than
with waxed paper. <!/--c-->
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Pizzelles
12 eggs
4 cups sugar
2-1/2 cups margarine, melted or oil
3 teaspoons vanilla extract
1 teaspoon lemon extract
1 teaspoon almond extract
2 tablespoons anise seed
5 or more cups flour
Using a full-size electric mixer or a hand-held version, beat all
ingredients except flour together in a large mixing bowl. Slowly
add in the flour, with mixer on a medium setting. When the dough
becomes too thick for the beaters, switch to a sturdy wooden spoon.
Continue adding flour until the dough reaches a gluey consistency.
Preheat the pizzelle iron. When it's ready, drop about 1 teaspoon
of dough onto the center of each mold and heat according to the
directions. Remove from iron, and place on a flat, covered surface
to cool. As the pizzelles cool, they can be stacked and stored in
an airtight container. Yield: about 12 pizzelles per egg. <!/--c-->
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Pizzelles
Single Double Quadruple Ingredient
3 6 12 eggs, beaten
3/4 1 1/2 3 cups sugar
3/4 1 1/2 3 cups butter or margarine, melted
1 1/2-2 3 1/2 6-8 cups flour
1 2 4 teaspoons baking powder
2 4 8 teaspoons vanilla
1 2 4 teaspoons anise seed or extract
Add and beat ingredients together in order listed (use smaller amt.
of flour for thinner pizzelle). Drop by rounded spoonful onto center
of preheated grid. Close lid and immediately clip handles together.
Allow to cook until steaming stops--about 60 seconds. Remove with
fork (I use tongs). Allow to cool on wire rack or towels. (While
hot may be rolled into cylinder or shaped into cone.) May dust with
powdered sugar. Store in airtight container.
Variations
Lemon: omit vanilla and anise. Add 2 teaspoons (for one recipe)
and 1 tablespoon grated lemon peel to the Basic Recipe.
Chocolate: Mix 3 tablespoons (for one recipe) cocoa and 3 tablespoons
sugar. Add to Basic Recipe.
Nut: Add 1 1/2 cup very finely chopped ground nuts to Basic Recipe
or Choclate Pizzelles. (I used almonds and I chop them in the food
processor, but I have chopped them by hand.) <!/--c-->
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Pizzelles
12 eggs
3 cups sugar
2 1/2 cups margarine, melted
anise seed to taste (as little or as much as you would like)
1 tsp. anise flavoring (optional)
2 Tbsp. vanilla
1 orange, grated rind and juice (strained)
5 cup flour
Beat eggs and sugar until light and foamy. Add melted margarine a
little at a time. Add anise seed, anise flavoring, vanilla, grated
rind and orange juice. Gradually add flour to make very light dough,
light enough to drop on the pizzelle maker with a spoon. Preheat
pizzelle maker and grease with margarine just before using. Use a
knife to push down off from spoon. (You can halve this recipe.) <!/--c-->
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Pizelle Waffle Cones
(about 20 cones)
3 eggs
3/4 cup granulated sugar
1/2 cup butter, melted
2 tsp vanilla
1 1/2 cups flour
2 tsp baking powder
Beat the eggs and gradually beat in the sugar until the mixture is
creamy. Stir in the melted butter and vanilla. Combine the flour
and baking powder, and then add it to the mixture. Blend it in
well. Drop about 4 tsp of the batter into a heated pizelle iron,
and cook both sides over medium-high heat for about 1 minute each,
or until golden brown. Remove the waffle from the pizelle iron
and immediately shape it into a cone while it is still pliable. <!/--c-->
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Pizzelles
1 tsp. almond extract
2 T. vanilla
1/2 cup o.j. concentrate
1 T. baking powder
1 T. cinnamon
1 tsp. nutmeg
1/3 cup anise seeds
1 tsp. salt
4 cups sugar
2 cups crisco
1 dozen eggs
2 T. orange peel
2/3 to 3/4 of a 5 pound bag flour
Mix almond extract, vanilla and concentrate in a small bowl.
Mix baking powder, cinnamon, nutmeg, anise and salt in a second
bowl
Combine the two bowls.
Beat sugar, crisco and one egg in a large bowl. Add other eggs
and beat until well mixed. Add spice mixture and beat. Add orange
peel to flour. Add flour mixture to the beaten ingredients. When
the dough becomes too stiff to beat, mix with hands or a wooden
spoon. Roll dough into cylinders and cut appropriately-sized pieces
for cooking in a pizzelle iron.
Grandma made figure-eight shaped dough "pretzels" and cooked them
stove-top in the hand-made scissor-action iron Grandpa made for
her as a wedding gift in 1911. <!/--c-->
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