I love cookies! The easier the better. So, when I got back from my vacation, I wanted some thing quick and easy to get back into the swing of things in the kitchen.
I inherited an old Pizzelle maker from my Grandmother a few years ago. I had never even heard of these cookies, but I figured what the heck, I'd take the press.
The first time I made the cookies, they came out kinda funny. The batter was too thin and I did not care for the anise that the traditional Italian cookies call for.
When I found a recipe in my Betty Crocker Cookie Book, the recipe worked much better!
From Betty Crocker:
2 cups Flour
1 cup Sugar
3/4 cup melted butter, allow time to cool
1 Tbls vanilla extract
powered sugar for dusting
Preheat your Pizzelle iron as directed.
Combine all ingredients until batter is smooth
Drop a heaping tablespoon of batter onto the rear half iron and close.
Cook for about 30 seconds and then carefully remove and cool on a wire rack.
Once cooled, dust the cookies with some powered sugar.
Unfortunately, you can only make two cookies at a time. It's easy, but a bit time involved.
I made all of these in about an hour and a half.
Sometimes, the cookie batter will ooze out the side, and sometimes you'll get a thinner, "lacey" design.
If you end up with not so desirable cookies, just break them up over some ice cream.
They make a great ice cream cone substitution.
These are yummy cookies that make a simple dessert with coffee or tea.
Or... enjoy them for breakfast :)
Join me on Wednesday over at Blissful Bucket List to see what else I made with these cookies!
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