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Reblogged from e-d-i-b-l-e
e-d-i-b-l-e: Pizzelle: Italian Waffle Cookies Recipe | Via Kitchen Confidante | Yields 20-24 cookies. Ingredients: 3 large eggs 3/4 cup granulated sugar 2 teaspoons vanilla 1/2 cup (1 stick) butter 1 3/4 cups all purpose flour 2 teaspoons baking powder Directions: Melt the butter and set aside. In a medium bowl, mix the eggs and sugar with an electric beater until light in color and smooth, about 2-3 minutes. Mix in the melted butter and vanilla. Whisk together the flour and baking powder in a separate bowl. Fold in the flour mixture into the batter in two additions. The cookie batter will be sticky. Preheat the Pizzelle iron. Using a small ice cream scoop or some spoons, place about a tablespoon of batter close to the center of the pattern, just a tad higher to allow for the batter spreading when you close the waffle lid. Let it bake for 35 seconds, until golden brown and crispy. Use a spatular to transfer the hot Pizzelle to a wire rack to cool completely. Continue with remaining batter. NOTE: These cookies are made on a Pizzelle Baker (which you can buy here or here), very similar to a waffle iron, so there is no need to heat up the kitchen by firing up the oven.

e-d-i-b-l-e:

Pizzelle: Italian Waffle Cookies Recipe | Via Kitchen Confidante | Yields 20-24 cookies.

Ingredients:

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla
  • 1/2 cup (1 stick) butter
  • 1 3/4 cups all purpose flour
  • 2 teaspoons baking powder

Directions:

  1. Melt the butter and set aside. In a medium bowl, mix the eggs and sugar with an electric beater until light in color and smooth, about 2-3 minutes. Mix in the melted butter and vanilla.
  2. Whisk together the flour and baking powder in a separate bowl. Fold in the flour mixture into the batter in two additions. The cookie batter will be sticky.
  3. Preheat the Pizzelle iron. Using a small ice cream scoop or some spoons, place about a tablespoon of batter close to the center of the pattern, just a tad higher to allow for the batter spreading when you close the waffle lid. Let it bake for 35 seconds, until golden brown and crispy. Use a spatular to transfer the hot Pizzelle to a wire rack to cool completely. Continue with remaining batter.

NOTE: These cookies are made on a Pizzelle Baker (which you can buy here or here), very similar to a waffle iron, so there is no need to heat up the kitchen by firing up the oven.