A few years ago my boys gave me a gift cert to Williams-Sonoma and the first thing I picked out was a Pizzelle maker. I love it!
So easy to use and you can make a batch of cookies in no time. One of my favorite things to make are "Party Pizzelles" or "Birthday Pizzelles",
the name changes with the occasion/season.
I add a palm full of candy sprinkles after the batter is all mixed up, love the splash of color the candy adds,
it's really fun and festive!
One great tip: To add extra crispiness use 2-3 tablespoons of cornstarch in place of some of the flour. I add it to my measuring cup first, then top it off with flour. When I read about this the woman said it helps to keep the cookies crisp in humidity... But I don't think she was talking about the humidity in Philly in July. I do always add it though, it does make a difference and it seems to make them lighter too.
I'll share the basic recipe that came with my maker. I change things up all the time, the pizzelles shown have the zest of a lime and lemon extract in them.
Check out Foodie Friday to see what everyone else is cooking up!
Hope you love it if you try it:@)
Traditional Italian Pizzelles3 eggs, room temp
3/4 C sugar
1/2 C butter, melted and cooled
1 tsp vanilla
1/2 tsp anise (optional)
1 3/4 C flour-sub 3 Tblsp corn starch
2 tsp baking powder
Beat eggs and sugar, add butter, vanilla and anise. Sift the flour and baking powder and add to egg mixture.
Batter should be stiff enough to be dropped by spoon. The batter can be refrigerated and used later.
