Hi, this is Sarah’s husband, Rob, guest posting today. We’re wrapping up another fun yet busy holiday season. Below is my recipe for pizzelles – the Italian cookie that has always been a tradition in my family. Whether you pronounce it “Pete-Zelle” like I do or “Pizz-elle”, the light, crunchy cookies always taste like the holidays to me. The recipe is easy, but 1) you need to have a pizzelle iron and 2) you need to have some time – once you make the dough, you gotta keep ’em rolling out of the iron until you’re done. I dedicate this post to my father and grandmother, who I wish were around to enjoy these (and maybe provide some tips!) – miss you both! Happy New Year/Buon Anno!
6 Eggs3.5 cups of flour
1.5 cups of granulated sugar
2 tbsp of vanilla
1 cup margarine (or butter) melted
4 tsp of baking powder.
Beat eggs, add sugar gradually, add cooled margarine to eggs, sugar and then vanilla (or almond extract or other flavors – feel free to experiment here. Some of my relatives used anisette and my dad would stick in cocoa powder for a chocolate flavor). Then add flour and baking powder until sticky. The dough should be light yellow in color.
Drop small (quarter/half dollar) sized dollops of dough on the heated iron. Let them cook for 30-45 seconds (every iron is different, you’ll probably sacrifice some) and then take them off to cool on a rack. Since they taste like waffle cones, you can take a few of them and fashion them into ice-cream cones while they are warm!