Growing up, my mother would occasionally purchase a box of pizzelles as a special treat. We didn’t get them very often because they were a bit expensive compared to the usual desserts she made for us, but they were a favorite of the whole household. Usually, though, that box vanished soon after I got my first cookie or three. I learned later on that she usually ended up hiding the cookies before my sisters and I could eat them all so she could have some too. When I saw this recipe in the cookbook, I knew I’d have to try it.
These pizzelles are true to form. They are wonderful crisp cookies that look just like the ones my mother bought when I was growing up. Of course, they do require the purchase of a pizzelle iron, so they may not be for everyone, but the cookies are delicious and beautiful enough to make the purchase well worth it in my opinion. The vanilla flavored cookies taste even better than the store bought variety.
The recipe would make an easy Christmas cookie recipe, as the pattern on the pizzelles looks a bit like a snowflake. However, these would be suitable year round as well do to their versatility. The cookies can be served alone or can be used to garnish dishes of ice cream and other sweet treats. What I really love about the recipe is that it’s made in batches according to the size of the iron, so I can snack on a pizzelle from the first batch while I cook the second. This also allows for fine adjustments of the recipe as you go, so you could start with vanilla cookies and then perhaps flavor a later batch with cinnamon without having to make an entire second bowl of dough. For me and my household, this is one of the best cookie recipes in the book. It is decidedly worth a try if you’re willing to get a pizzelle iron.
Yield: 36 cookies
Prep Time: 10 minutes
Cook Time: 9 minutes
6 large eggs
1 cup (2 sticks) unsalted butter, melted
1½ cups granulated sugar
½ teaspoon sea salt
2 teaspoons vanilla extract
3½ cups all-purpose flour
Confectioners’ sugar (optional)
1. In a large bowl, beat the eggs until they’re pale and thick. Add the melted butter and mix until well combined. Mix in the granulated sugar until combined. Add the sea salt. Add the vanilla and mix. Slowly add the flour until just combined.
2. Preheat a pizzelle iron according to the manufacturer’s directions.
3. Drop the batter by heaping tablespoonfuls onto the iron. Close the iron and cook for 30–40 seconds, in batches. Adjust the time for lighter or darker pizzelles.
4. With a rubber spatula, transfer the pizzelles to a wire rack. Repeat with the remainder of the batter.
5. Dust with confectioners’ sugar, if desired. Serve.