Pizzelle Italian Waffle Cookies Recipes

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.

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 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.

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.

ANISE PIZZELLE

Steps:

• Heat a nonstick pizzelle iron. In a small skillet, toast anise seeds over high heat, stirring, until fragrant, about 1 minute. Transfer seeds to a spice grinder, let cool, and finely grind. Scrape into a medium bowl; whisk together with flour, baking powder, and salt.
• In a large bowl, whisk together eggs and granulated sugar until well combined. Whisk in vanilla and anise extracts. Slowly add cooled butter in a steady stream, whisking continuously, until batter is smooth. Stir in flour mixture until just combined (do not overmix).
• Transfer batter to a piping bag fitted with a 1/2-inch round tip. Pipe about 2 tablespoons batter in a circle around the center of each pattern on the heated pizzelle iron. Close and seal with clasp. Cook until golden brown, about 45 seconds. Using a small spatula, release and remove cookie. Using kitchen shears or a 4 1/2-inch ring mold, trim any ragged edges, if desired. Transfer cookie to a wire rack to cool. Repeat with remaining batter. Dust cooled cookies with confectioners' sugar, if desired.

PIZELLES (ITALIAN WAFFLE COOKIES)

Steps:

• Prepare pizelle iron according to manufacture's instructions.
• Beat eggs well with sugar, then blend in the slightly cooled melted margarine.
• Add oil, extracts, baking powder, and flour (add this 1 cup at a time, mixing in slowly).
• Pour small ladlefuls of batter onto your heated pizelle iron and cook for just 30 seconds to 1 minute or according to the directions on your pizelle iron.
• They will be lightly golden when cooked, but still soft -- remove quickly with tongs to a cooling rack.
• As the next cookie is baking, the first cookie will cool and get crisp -- dust both sides withpowderd sugar, and remove to plate.
• Serve with coffee.

ITALIAN PIZZELLE COOKIES

Steps:

• Melt oleo or butter and mix in sugar.
• Let mixture cool.
• Add eggs and flour.
• Add baking powder and anise flavoring.
• Add additional flour as needed to make soft dough.
• Refrigerate dough to make it easier to work with.
• Drop by spoonfuls onto your pizzelle iron.
• Cook 1 minute or until lightly golden brown.
• Let them cool before stacking, this will help make your cookies crisp.