One of my most favorite cookies has to be the classic pizzelle. It is sometimes called the snowflake cookie. A couple of years ago, I posted about making these cookies on the blog.
Here is the link to that post:
https://angelfoodgarden.wordpress.com/2012/02/03/snowflake-cookies-2/
I did not include the recipe in that post, so I thought I would share it with you today. I use a Cuisinart Pizzelle press, which makes the whole process so simple. The recipe makes 36 cookies and it will take about 1 hour and 15 minutes to finish the steps. The pizzelle maker will form two at a time. So, if you have one helper, the baking goes so much faster.
I used vanilla for flavoring this year, but any flavor could be substituted. Other options seem to be anise, almond or lemon as suggested in the booklet.
To begin, gather these ingredients:
1 3/4 cups flour, 2 teaspoons baking powder, 3 large eggs, 3/4 cup sugar, 1/2 cup melted butter, 1 tablespoon vanilla extract
Preheat the pizzelle press. Place flour and baking powder in a small bowl. Place eggs and sugar in a medium bowl, and mix with a hand mixer until thickened. On low-speed, add butter and vanilla in a stream. Add flour mixture until combined.
Before each batch, brush a light coat of canola oil on the press. Scoop 2 teaspoons of batter per pizzelle. Bake according to the directions. Remove and cool on waxed paper. Use powdered sugar on both sides of the cookies.
This cookie is such a nice addition to any Christmas cookie platter.
angel food garden 