Italian Pizzelle Cookies – what could be better? Don’t you immediately smell them, taste them and feel them melting on your tongue? It is one of those cookies that once you have tasted them once, you are hooked. I was thrilled and honored when Stephanie from The Cookie A Day Challenge offered to guest post for me with this childhood favorite of mine. The funny thing is… I have never made these delicious cookies. Stephanie made them look so good (psst, she makes everything look so good on her blog) that I am running to the store this weekend and purchasing a Pizzelle maker!
I am beyond thrilled to be guest posting for one of my favorite bloggers this week, Family Foodie. I like to call myself an accidental food blogger since I started blogging as a way to keep track of the cookie recipes I was making my boys. When I discovered Isabel’s #SundaySupper movement I was immediately drawn in. I followed the work she was doing and enjoyed every minute of it. Her passion for family and preserving family memories is inspirational. I became a #SundaySupper contributor back in October and am so glad I did! When Isabel was looking for guest posts on holiday cookies, I knew I could help.
I decided to make my favorite holiday cookie, Italian Pizzelle.
Every Christmas my grandma would make stacks of these thin crispy cookies. I grew up in a large Italian family, so I can only imagine how long it took her to make all the pizzelle. Our request for pizzelle throughout the year was always met with the same: “Those are special holiday cookies” answer. It wasn’t until I was an adult that she confided in me that she would rather not make them year round because they took so long make!
They may be a little time consuming (you can only make 2 at a time) but they are worth it!
- 1 ¾ cups of flour
- ¾ cup of white sugar.
- 2 teaspoons baking powder
- 3 large eggs
- ½ cup of unsalted butter, melted
- 1 teaspoon of Anise Extract
- Preheat the Pizzelle Press on a medium setting
- Sift flour and baking powder together in a bowl and set aside
- Mix together eggs and sugar until thickened
- Melt butter and add it to the egg mixture
- Slowly add in Anise
- Stir in flour mixture in thirds
- Using a cookie scoop, place a scoop of dough in the middle of each grid
- Close pizzelle press
- Open when light on the pizzelle press turns green
- Remove with a spatula to a wired rack to cool
- Makes 30-40 Pizzelle
- Dust with powdered sugar if desired, enjoy!