Pizzelles

Pizzelles! These are vanilla pizzelles and chocolate pizzelles, and some are a combo of both. those are my favorite! You need a Pizzelle Maker iron but it is worth the investment! These cookies are so good!

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Prep Time10

Cook Time45

Course: Dessert

Cuisine: American, Italian

Servings: 30

Calories: 52

Ingredients

3 eggs
3/4 cup sugar
1/2 cup melted margarine
1 tablespoon vanilla extract or anise extract
1 3/4 cups flour
2 teaspoons baking powder
1/2 cup confectioners' sugar for dusting

Instructions

Preheat your iron according to your pizzelle maker’s instructions.
Put waxed paper or aluminum foil under your iron to trap any leakage from the iron.
Lay down waxed paper to set your pizzelles on to cool.
With a mixer on medium speed, beat together the eggs and sugar.
Beat in the melted margarine and vanilla extract.
On lowest speed, add the flour and baking powder. The dough will be sticky.
Follow the directions for your pizzelle iron to bake. I use one teaspoon of dough for each pizzelle.
Use a thin butter knife or a flat spreader to lift the pizzelles off the iron and place onto the waxed paper.
Immediately dust the pizzelles with sifted confectioner’s sugar as soon as they come off the iron.
Store the pizzelles in a covered tin or pan on top of the counter.
Add to the above batter For Variations:
Chocolate Pizzelles:
¼ c. cocoa
¼ c. sugar
¼ tsp. baking powder
Colored Pizzelles : just add coloring to the dough
Pizzelles with Nuts: add ½ c. finely chopped nuts
Swirled Pizzelles: (my own way) I put ½ teaspoon of chocolate dough and ½ teaspoon of vanilla dough for one pizzelle.

EXTRA TIP:

STORING: Pizzelles last for 3 to 4 weeks in an air-tight container on top of the counter. If they are exposed to the air for any length of time, they will absorb moisture and become soft and limp. If this happens, just heat them in a preheated 350 degree oven for about 5 -10 minutes, or until they become crisp again.

Nutrition