Classic Italian Pizzelles are delicate, thin, crisp, and wafer-like cookies. They are lightly sweet with plenty of the traditional anise flavor but vanilla pizzelles are just as delicious, if you're not a fan of anise.
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Classic Italian Pizzelles

Classic Italian Pizelles are delicate, thin, crisp, and wafer-like cookies. They are lightly sweet with plenty of the traditional anise flavor but vanilla pizzelles are just as delicious, if you're not a fan of anise.
Author: Lisa Kerhin

Ingredients

  • 1/2 cup unsalted butter melted
  • 1 cup sugar
  • 6 eggs beaten
  • 1 1/2 - 2 cups flour
  • 2 tsp anise extract or vanilla extract
  • 1/2 tsp salt

Instructions

  • In a large mixing bowl, add the melted butter and sugar - mix well, using a whisk or electric mixer.
  • Add the beaten eggs, anise extract, and salt - mix well.
  • Add flour gradually, using enough flour to make the batter the consistency of thick cake batter.
  • Heat the pizzelle maker (iron). You may need to spray non-stick spray on the iron.
  • Using about 1 heaping teaspoon of batter per cookie, drop batter onto iron. Close iron and cook over heat on both sides until light golden brown.
  • If you are using a pizzelle maker, follow the instructions that came with it for how long to cook the cookies.
  • Using the old fashioned iron that I did, the heat was on about med-high and it took about 30 seconds per side.
  • Once the cookies are done, gently remove from the iron and cool on wire rack.

Notes

Recipe adapted from A Book of Favorite Recipes compiled by The Sisterhood of St. John's Ukrainian Orthodox Church (recipe submitted by Marie Pufky) copyright 1968.
Original recipe called for 1/2 cup shortening which I replaced with butter.