Pizzelle Cookies - Basic Recipe
Courtesy of Maudine Thomas
3 Large Eggs
1 Cup Granulated Sugar
2 tsp Vanilla Extract
1 stick (1/2 cup butter) melted, cooled
2 Cups Flour
1 1/2 tsp baking powder
Optional: 1 tsp Cracked Anise Seeds or 1 tsp Anise oil (see note)
Note: If adding Anise seeds, crack seeds with a mortar and pestle and add to flour mixture. If using Anise oil, add to egg and sugar mixture.
Melt the butter and set aside.
Beat the eggs and sugar together. Add the butter and vanilla to sugar mixture.
Sift together the flour and baking powder. Add half of the flour mixture to the sugar mixture and stir. Add the remaining flour and stir again.
Heat the Pizzelle iron according to the iron directions. Lightly spray non-stick spray on iron. Place 1 Tbsp. of batter on the cookie grid, centered but slightly to the back of the iron. (Recommended to use a 1 Tbsp. cookie scoop.) Bake until lightly browned (30-40 seconds).
Remove and cool completely.
Store in air tight container.
Optional Variations and Additions:
Reduce vanilla to 1 tsp. and add 1/2 tsp. Almond oil or 1 Tbsp. Almond extract
1/2 cup Mini Chocolate Chips (add to batter before cooking.)
Dipping Chocolate, melted (drizzle, coat inside of cookie cup, or dip part of the cookie.)
Chopped nuts (add to batter before cooking or sprinkle on warm, chocolate dipped cookie.)
Crushed Candy Cane (sprinkle on warm, chocolate dipped cookie.)
Place hot cookie in a muffin pan and push down to create a cup. Pour melted chocolate into cooled cup. Move cup around to coat the inside of the cup. Pour out the excess chocolate. Cool completely until the chocolate is hard. Use as a dessert cup and fill with ice cream, berries or other delightful things.