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When you think of the holidays, it is easy to remember all the wonderful gatherings with foods galore. Each family has their own particular favorites. My Italian heritage definitely influences our family’s love of pizzelles.
A few years ago, my mother gave us (affiliate) a pizzelle maker. It looks a LOT like a sandwich maker, only the ‘output’ from this maker are wonderful pizzelle cookies.
It actually sat in the box (which collected dust) for the first few years. But, then, we broke it out and have never looked back!
This past week, I baked both vanilla and chocolate pizzelles for the Christmas party the homeschool group on JBER was holding. The theme was Christmas Around the World and these delicious cookies just ‘screamed’ to be made. Plus, they are Italian and fit with my Italian heritage.
The recipe I used came from All Recipes.
- 3 eggs
- 3/4 cup white sugar
- 1/2 cup butter, melted
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- In a large bowl, beat 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.
- Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron.
- You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron.Carefully remove cookies from the iron. Cool completely before storing in an airtight container.
For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.
Amount Per Serving: Calories: 217 Total Fat: 1g Carbohydrates: 43g Protein: 8g
Amount Per Serving Calories: 102 | Total Fat: 4.5g | Cholesterol: 37mg
One thing I’ll add about these cookies is that whoever is baking them needs to be right there. The one time J distracted me for a minute, I ended up with a pair of burnt cookies. The rest, though, came out wonderful and we received many compliments. Perfect at any time and I’ve used almond or lemon extract instead of vanilla with great results.
When the cookies come off the maker, they are soft. I’m seriously considering trying to roll them for mini-waffle cones or as a way to make a cannoli like a dessert. For a finished cookie, I lay them flat for a minute or two before stacking with the others. They might not be entirely ‘perfect’ when I make them, but they are yummy!
What are some of your favorite cookies for during the holidays?
Have you eaten pizzelles?
This post is being linked up to The Domestic Arts meme on Vermont Sewing Cottage.