real life test kitchen: pizzelle cookies

Every Christmas my Great Aunt Jean makes hundreds of delicious pizzelle waffle cookies. Each one is perfectly crisp, slightly golden and has just a hint of anise flavor to it. After much coaxing, she finally passed along the recipe, which it turns out, is quite standard when it comes to pizzelles. I bought myself a a pizzelle press — a piece of equipment I won’t need 364 days of the year. But this past Sunday, I was a pizzelle-making machine and loved it! I still have a few things to learn about how to place the batter on the pan so they become more symmetrical rather than lopsided, but they turned out rather nicely. I packaged a bunch up and am merrily distributing them among friends.

Click through to the next page for the recipe…. and tell me, what’s your favorite holiday cookie recipe? Last year, I made a whole assortment from my mom’s Betty Crocker’s cookbook but this year I’m keeping it simple with just pizzelle!

Classic Pizzelle (I doubled this recipe, fyi)
1 3/4 cup all-purpose flour
2 tsp of baking powder
3 large eggs
3/4 sugar
1/2 cup butter, melted
1 tbs anise extract (or vanilla, if you prefer)

First mix the sugar and eggs until stiff, then add butter and anise. Slowly add in dry ingredients until well mixed. Drop by the spoonful on the waffle machine, and cook until slightly brown. Allow them to cool completely before storing.

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