Italian Pizzelle Waffle Cookie Recipes

PIZZELLE ITALIAN WAFFLE COOKIES

Steps:

• Mix eggs and sugar.
• Add dry ingredients, extract and butter. Mix well, at least 2 minutes.
• Drop dough by teaspoons onto heated Pizzelle iron. Cook according to maufacturer's directions, but usually about one minute.
• Cool and dust with powdered sugar if desired.

ITALIAN PIZZELLE WAFFLE COOKIE

Steps:

• Beat the eggs on medium speed until thick.
• Add the oil, shortening, and softened butter and mix until combined well.
• Add the extracts, ( you can add any flavor you want, anisette, vanilla, orange, maple, peppermint, lemon or coconut can be used, however, traditionally anisette is the flavor.
• Reduce the speed to low and gradually add the flour, mix till well Incorporated.
• Preheat the electric pizzelle iron according to the manufacturer's directions (can be found online).
• Note: Always spray each waffle area between making cookies even with nonstick.
• When ready, drop batter by a heaping tablespoon or use a gravy ladle, again follow the pizzelle manual.
• When ready, open iron and remove pizzelle.
• Stack on wax paper in between till cooled.
• Repeat until all batter is used.
• Store in airtight containers like coffee cans so they stack easily or holiday tins for gift giving.

CLASSIC PIZZELLE RECIPE FOR ITALIAN WAFFLE COOKIES

Steps:

• Beat eggs and sugar in a mixing bowl for approximately 2 to 3 minutes, until they're fluffy and a light yellow color.
• While still beating, slowly drizzle in the melted and cooled butter. Then add the vanilla extract.
• In a separate bowl, whisk the baking powder into the flour. Using a spatula, fold the dry ingredients into the wet ingredients until just incorporated.
• Bake one medium cookie scoop of batter (about 1 1/2 tablespoons) per mold in a pizzelle maker until golden brown, about 30 seconds. Remove with a wooden spatula to a cooling rack and cool completely.
• Dust cooled pizzelles with powdered sugar, as desired.

GRANDMA'S WAFFLE COOKIES (PIZZELLES)

Steps:

• Combine eggs, sugar, vegetable oil, butter, and anise oil in the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy and well combined. Mix in 1 cup flour, baking powder, and salt until combined. Slowly add remaining flour, 1 cup at a time, mixing on low speed until mixture resembles a thick pancake batter.
• Preheat a pizzelle cooking iron according to manufacturer's instructions. Drop a teaspoon of dough onto each plate of the cooking iron and close the lid. Cook just until steaming slows, 10 to 20 seconds. Repeat with remaining batches of batter.

PIZZELLE-ITALIAN TRADITION

Steps:

• In a medium bowl, beat the eggs with an electric mixer until light. Add the sugar, butter, lemon zest and vanilla, mix well. Stir in the flour and baking powder.
• Heat pizzelle iron. Drop batter by teaspoonfuls onto the center of the patterns, close the lid and cook for about 30 seconds. Test the cooking time on the first one, because temperatures may vary. Remove cookies carefully from the iron and cool on wire racks.