Pizzelle Cookies

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Pizzelle Cookies

Bring your "A Game" to you next holiday event with these traditional Italian cookies!

Pizzelle Cookies - Basic Recipe

 

Courtesy of Maudine Thomas

 

Ingredients:

3 Large Eggs

1 Cup Granulated Sugar

2 tsp. Vanilla Extract

1/2 C Butter (1 stick) melted, cooled

2 Cups Flour

1½ tsp. baking powder

Non-stick Spray

 

Optional:

1 tsp. Cracked Anise Seeds or 1/4 tsp. Anise oil (see note)

 

Directions: 

  1. Beat the eggs and sugar together. Add the butter and vanilla to sugar mixture.
  2. Sift the flour and baking powder together. Add half of the flour mixture to the sugar mixture and stir. Add the remaining flour and stir again.  
  3. Heat the Pizzelle iron according to the iron directions. Lightly spray non-stick spray on iron. Place 1 Tbsp. of batter on the cookie grid, centered but slightly to the back of the iron. (Recommended to use a 1 Tbsp. cookie scoop.) Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds. 
  4. Open and remove cookie from the iron, cool on a wire rack. Repeat with remaining batter. Spray the press with additional non-stick spray as needed.
  5. Store in an air-tight container.

 

Note: If adding Anise seeds, crack seeds with a mortar and pestle and add to flour mixture. If using Anise oil, add to egg and sugar mixture.

 

Optional Variations and Additions:

 

Reduce vanilla to 1 tsp. and add 1/4 tsp. Almond Oil or 1 tsp. Almond extract

1/2 cup Mini Chocolate Chips (add to batter before cooking.)

Dipping Chocolate, melted (drizzle, coat inside of cookie cup, or dip part of the cookie.)

Chopped nuts (add to batter before cooking or sprinkle on warm, chocolate dipped cookie.)

Crushed Candy Cane (sprinkle on warm, chocolate dipped cookie.)

Place hot cookie in a muffin pan and push down to create a cup. Pour melted chocolate into cooled cup. Move cup around to coat the inside of the cup. Pour out the excess chocolate. Cool completely until the chocolate is hard. Use as a dessert cup and fill with ice cream, berries or other delightful things.

 

 

 

Pizzelle Cookies - Chocolate Recipe

Courtesy of Maudine Thomas

 

Ingredients:

1¼  C All-purpose Flour

1/4 C Unsweetened Cocoa Powder

1½ tsp. Baking Powder

1 tsp. Ground Cinnamon

1/2 tsp. Orange Zest, grated and finely chopped

1/4 tsp. Salt

3 Eggs, at room temperature

1 C Granulated Sugar

1/2 Cup (1 stick) Unsalted Butter, melted, cooled to room temperature

Non-stick Spray

Powdered Sugar, for dusting cookies

 

Directions:

  1. Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
  2. In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
  3. Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together.
  4. Preheat a pizzelle iron according to the iron directions. Lightly spray the hot surface with nonstick cooking spray. Scoop or spoon 1 Tbsp. of the batter into the center, but slightly towards the back of the iron, of each cookie imprint.  (Recommended to use a 1 Tbsp. cookie scoop.) Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds.  
  5. Open and remove cookie from the iron, cool on a wire rack. Repeat with remaining batter. Spray the press with additional non-stick spray as needed.
  6. Store in an air-tight container.

 

Optional: 

Melt chocolate, add a few drops of peppermint oil, spread on the top of a cookie then top with another cookie to make a Pizzelle cookie sandwich.

Slightly soften Ice Cream and put between two cookies for a Pizzelle Ice Cream Sandwich

 

 

 

Pizzelle Cookies - Orange Hazelnut Recipe

Courtesy of Maudine Thomas

 

Ingredients:

1¾ C All Purpose Flour

1/2 C Bob's Red Mill Hazelnut Meal/Flour

2 tsp. Baking Powder

3 Eggs

3/4 C Sugar

1/2 C Unsalted Butter, melted

1 tsp. Orange Extract or ¼ tsp. Orange Oil 

Non-stick Spray

 

Directions:

  1. In a small bowl, whisk both flours and baking powder to combine; set aside. 
  2. In the bowl of your stand mixer, add the eggs and sugar and beat until light and fluffy. Add the melted butter and orange extract and mix to combine. Slowly add the dry ingredients until fully incorporated, being careful not to overmix.
  3. Preheat a pizzelle iron according to the iron directions. Spray both sides of the pizzelle press lightly with non-stick spray. Scoop or spoon 1 Tbsp. of dough to the center, but slightly towards the back of each cookie grid, close the lid. (Recommended to use a 1 Tbsp. cookie scoop.) Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds.  
  4. Open and remove cookie from the iron, cool on a wire rack. Repeat with remaining batter. Spray the press with additional non-stick spray as needed.
  5. Store in an air-tight container.

 

Optional:

When the cookie is done cooking, quickly roll the cookie around a ½ inch Cannoli form. Let cool completely and remove the forms. Dip each end in melted dark chocolate and sprinkle chocolate with ground Hazelnut