Having an Italian husband gave me an opportunity to learn good Italian cuisine and preparation tips from an Italian mother-in-law
Let's get started on those cookies for Christmas or even that wedding next year. Even though it is months away, these cookies will store for months. How do I know this? Well, one Christmas I made pizzelles and put them away well in advance of the holiday. On Christmas Eve I couldn't find my pizzelles to put them on the platter. I found them 6 months later when I was putting out lunch for my father-in-law's wake. I pulled them out, tested them and they were as crisp as they were the day I had wrapped them for storage in the big tupperware container.
The picture of the pizzelle iron is the one I have and it makes 4 pizzelles at a time. Bear bought it for me at Labriola's , our local Italian Store. The size of the cookie is perfect for a Cookie tray instead of having those humungous pizzelles that didn't fit between the other cookies and almost had to be put out on a separate tray.
When dropping the dough onto the iron, I use an iced tea spoon to measure the amount of dough to drop. That size seems to be perfect for the iron.
- 1-1/4 cups sugar
- 6 eggs
- pinch salt
- 1 cup oil
- 1 teaspoon anise oil, (two teaspoons if you use extract)
- 3 cups flour
- food coloring, optional
- beat the eggs, sugar and pinch of salt together. Add flour in small amounts. Alternate with oil. Add Anise or other food flavoring. Remember these must be oils and not the ones bought in the grocery chain. The oil gives the cookie more flavor. Stir until mixture is smooth in consistency.
- Heat electric pizzelle iron until hot enough to cook without sticking. drop a half teaspoon onto each side of the griddle and close firmly. Cookie is done when steam disappears from all sides of the iron. Cookie will be soft when taken from the iron and should be laid onto a cookie rack to cool and harden. You may stack your pizzelles in dozen piles. for cooling
- Wrap each stack of cookies in aluminum foil. Store in an air-tight container until using. Bear's mom had a large square tupperware container she used for these cookies.
Tips and Alternatives
Bear's mom used many different flavors when making these but the original was anise. The other flavors that went over well were vanilla, orange and lemon. I have made spearmint and cherry.
When you are making chocolate pizzelles, you need to substitute Hershey's unsweetened Cocoa for an equal amount of the flour. I normally use about 1/4 cup.
When you make dessert cups by shaping the warm pizzelles, you can make desserts for you holiday table by filling them with cream cheese and fruit.
This recipe makes approximately 6 dozen of the larger cookies. You get almost 10 dozen out of the 4 count iron.