This is my final post before Christmas. It's actually a re-post - but if you're new around these parts, then you may have missed it. These are, hands-down, my favorite Christmas cookie. Actually, I'm not sure they're "Christmas cookies" at all, but this seems to be the only time I make them, which is a huge oversight on my part. You obviously need a pizzelle iron to make them, which not everybody has, but everybody should in my humble opinion.
I grew up eating Pizzelles, not because my mom made them, but because my Italian friends' moms made them. I always got so excited when I saw them come out - usually in a simple ice-cream bucket. No frills, nothing fancy about them, just a simple waffle cookie that packed a lot of flavor.
I've tested these cookies out on my friends who grew up eating Pizzelles to see if they measure up, and I've been given the stamp of approval. In fact, I've been told they're even better than the ones they remember. I've made three batches this Christmas - they don't last long - which is always the sure sign of a good recipe.
Wishing you all a wonderful Christmas with loved ones.
Recipe for Pizzelles(Source: Brown Eyed Baker)
Yield: Approximately 3 dozen
1 cup butter, melted
1½ cups sugar
Pinch of salt
1 teaspoon anise extract
1 teaspoon vanilla extract
3½ cups all-purpose flour
Beat the eggs on medium speed until pale and thick. Add the melted butter and mix until thoroughly combined. With the mixer still running, add the sugar and mix until combined. Add the extracts and continue to mix. Reduce the speed to low and gradually add the flour, mixing until combined. Preheat the pizzelle iron according to the manufacturer’s directions. When ready, drop batter by heaping tablespoon onto iron, close, and hold closed for as long as the manufacturer states. (For me it's usually less than a minute.) When ready, open iron and remove pizzelle with a rubber spatula. Repeat until all batter is used.Note: Be sure to drop the batter slightly above the center of the iron otherwise it won't spread properly.