Wednesday, March 6, 2013

Irish Flag Mint (or Vanilla) Pizzelles for St. Patrick's Day

How about treating the kids or coworkers to some Irish Flag Pizzelles! I remove about 1/8 cup of batter for each the green and orange colors and use Wilton Icing Gel Coloring. Then load green and orange into disposable icing bags, add a dallop of white batter to the Pizzelle baker with a spoon then squeeze some of one color in a thick line against the white towards the back of the press and some of the other in a thick line against the white towards the front of the press. Not difficult at all, you just need to work quickly because the white will begin melting once it hits the press.
Pizzelle Tips:
  • I always add 3 Tblsp cornstarch to my 1 C measure and then top it off with A/P flour. It just helps make a lighter, crisper Pizzelle.
  • Be sure to place the batter off-center, more towards the back of the press. The motion of closing the press automatically pushes the batter forward, this helps compensate for that.
  • For this simple project you don't need to use icing tips, just snip the end of the icing bags off. I did use the tips because I had them.
  • If you don't want mint just use 1 tsp vanilla. If you'd like to make them for Christmas red and green food coloring is pretty.

 Mint Pizzelles
3 eggs, room temperature
3/4 C sugar
1/2 C butter, melted and cooled
1/2 tsp vanilla
1 tsp mint extract-any kind you have
1 3/4 C A/P flour-I sub 3 Tblsp corn starch then fill the rest of the measuring cup with flour
2 tsp baking powder
Food coloring if desired.
  1. Beat eggs and sugar.
  2. Add butter and extracts.
  3. Sift the flour and baking powder, add to wet, mix well.
  4. Separate for adding food coloring.
  5. Drop by spoonful onto press, add colored dough by squeezing from an icing bag (if desired).
  6. Bake till crisp, cool on paper towels and store in air tight container.
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