When I think of pizzelle cookies, my mind is suddenly filled with images of my Grandma, and the sights, sounds, and smells of her bustling tiny kitchen. Pizzelle cookies were one of my grandma's many specialities, and much adored in my family. They were always made in abundance at Christmas time, and are a perfect addition to a cookie platter with their snowflake like pattern beautifully on display. When my grandma passed away, quite a few years ago now, she left me her own treasured pizzelle iron. Only she would have seen the burgeoning baker, and known how much that had meant to me! My eyes fill with tears just thinking of it! Jeez!
If you've never heard of them, pizzelle cookies are a traditional Italian waffle pressed cookie. Usually they are made from flour, eggs, sugar, butter and anise or vanilla flavouring. My Grandma always made them anise flavoured, but I have seen many different versions, such as chocolate, or topped with icing, or rolled and filled with cream. So many delicious possibilities!
**You do need a pizzelle iron to make these cookies**.
Grandma's Pizzelle Cookies
6 eggs (room temperature)
1 cup butter, melted, and slightly cooled
1½ cups sugar
Pinch of salt
1 teaspoon anise extract
1 teaspoon anise seeds (optional)
2 1/2 -3 cups all-purpose flour
1 cup butter, melted, and slightly cooled
1½ cups sugar
Pinch of salt
1 teaspoon anise extract
1 teaspoon anise seeds (optional)
2 1/2 -3 cups all-purpose flour
Beat the eggs on medium speed until pale and thick.
Add the melted butter and mix until thoroughly combined. With the mixer still running, add the sugar and mix until combined. Add the extracts and continue to mix. Reduce mixer speed, and gradually add the flour, mixing until combined.
Preheat your pizzelle iron according to the manufacturer's directions. When the iron is ready, drop batter by heaping tablespoon onto iron, close, and hold closed for as long as the manufacturer states, about 1-2 minutes. Open iron and remove pizzelle with a fork, or carefully with your fingers, and lay flat on a cooling rack to dry. Repeat until all batter is used.
Store in an airtight container until ready to serve.
Merry Christmas!
Add the melted butter and mix until thoroughly combined. With the mixer still running, add the sugar and mix until combined. Add the extracts and continue to mix. Reduce mixer speed, and gradually add the flour, mixing until combined.
Preheat your pizzelle iron according to the manufacturer's directions. When the iron is ready, drop batter by heaping tablespoon onto iron, close, and hold closed for as long as the manufacturer states, about 1-2 minutes. Open iron and remove pizzelle with a fork, or carefully with your fingers, and lay flat on a cooling rack to dry. Repeat until all batter is used.
Store in an airtight container until ready to serve.
Merry Christmas!
Beautiful post a real tribute from your baking grandma. She picked the right girl to pass the tradition onto. I love that she used anise.
ReplyDelete...now to master "Gramma Buns", the bread rolls she used to make! I'm scared for my belly if I conquer that one! Thanks for commenting <3
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