A little bit of Christmas…

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Hello dear readers! How was your Christmas?

Mine was wonderful. Peaceful and restful. Thankfully, I was able to get most of my prep work done the weekend before and only had to cook and bake a few last minute dishes and sweets on Christmas Eve and Christmas Day. This is the first year we didn’t put a tree up, but we did decorate outside. I just couldn’t seem to get the energy pulled together to decorate a tree this year.

Anyway, I posted a photo on Instagram and Facebook of some Pizzelle cookies I baked for my dear husband. This is my third attempt at making them, and by far the best. These cookies are slightly thicker, however, I think this is due to the iron I use. Either way…the delicate anise flavor and crispiness of these cookies make them perfect for nibbling on while sipping a cup of espresso first thing in the morning.

Enjoy!

Pizzelle – Recipe by a Non-Italian

Serves 3 dozen
Preperation Time 15 minutes
Cooking/Baking Time 45 minutes
Total time 1 hour
Allergy Egg
Meal Dessert
Region Italian
Crunchy, anise flavored cookies, perfect for serving with tea or coffee. These can be dusted with powdered sugar or rolled into canolli.

Ingredients

  • 6 eggs
  • 1 cup butter (I prefer salted)
  • 1 dash salt
  • 1 1/2 cup sugar
  • 2 3/4 to 3 cups flour (sifted)
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons anise extract

Optional

  • 1 teaspoon anise seeds

Directions

Beat the eggs until pale and thick
Add melted butter and mix thoroughly to combine. Continue mixing and gradually add the sugar, mixing well after each addition.
Add the extracts and continue to mix. You would add the anise seeds if you choose to include them. Preheat your pizzelle iron to manufactures recommendations.
Reduce the mixer speed, and slowly add the flour. You are looking for a thick batter. I find that a scant 3 cups is perfect for me, but I am at roughly 6,500 above sea level, so my flour is dry.
Drop by rounded spoonfuls onto pizzelle iron. Follow manufactures recommendations for cooking. When done, use a rubber spatula to remove from pizzelle iron. Lay flat to cool. Store in an airtight container.

Do you have any traditional foods you make or bake during the holidays?

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  • Susan Hillyer

    The holiday continues! This recipe will be tried and tested this weekend! Thank you for the post!! You did such a great job; now to duplicate!! Susan Hillyer

  • http://www.inaminiskirt.com Jenny DiOrio

    I hope it works out as well for you as it does for me!

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