While growing up with some Italian in your blood, it's no surprise that on Christmas day you open not one but two pizzelle irons as gifts. True story, it really happened one year. Although I did return one (I mean who needs two pizzelle irons?) I break out the one a few times a year to make these delicious thin, crisp Pizzelle cookies.
In all reality I don't know why I'm not making these all the time. Oh right, probably the stick of butter that goes into them. You might be thinking, "Wait, Steph aren't you the healthy fanatic?" It's true dear readers, and in all reality I have healthed up this recipe, and they are freaking delicious. Don't believe me? Just head over to my Pumpkin Pizzelle recipe and drool all you like.
But for you purists out there who just want a super traditional recipe that will leave your mouth watering, stray no further. Feel free to eat these plain, sprinkle with powdered sugar, slather on some nutella and make a sandwich, or shape into an ice cream cone while still warm and enjoy with your favorite scoop later on, once they are cool.
I love "healthing up" cookies for you guys, like this Almond Biscotti Recipe. Enjoy!
- 3 eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 stick butter, melted
- 3/4 cup whole wheat flour
- 1 cup bread flour
- 2 teaspoons baking powder
- lemon zest, optional
- 1 1/2 tablespoons anise seed, optional
- Beat eggs, add sugar, gradually add melted butter, then vanilla
- Mix flour, baking powder, anise (if using)
- Add dry mixture to wet gradually, stir in lemon zest (if using)
- Drop spoonfuls on a hot pizzelle iron and cook according to iron instructions (mine has a light that goes on and off when they are done) remove and cool on a wire rack, or roll into ice cream cone shape and set aside to cool.