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.
- 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
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.
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.