Ingredients for Italian Pizzelle Cookies
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How to Make Italian Pizzelle Cookies
- Melt 1/2 cup (1 stick) oleo or unsalted butter in a medium saucepan over low heat. Remove from heat and stir in 1 cup granulated sugar until combined.
- Let the butter-sugar mixture cool completely to room temperature. This prevents the eggs from cooking.
- Add 2 large eggs one at a time, mixing well after each addition. Then, gently fold in 2 cups all-purpose flour.
- Stir in 1 teaspoon baking powder and 1 teaspoon anise extract (or 1 teaspoon vanilla extract or 1 teaspoon lemon extract).
- Gradually add more flour, 1 tablespoon at a time, until a soft, but not sticky, dough forms. The exact amount of flour will depend on the humidity.
- Cover the dough and refrigerate for at least 30 minutes. This makes the dough easier to handle and prevents spreading on the pizzelle iron.
- Preheat your pizzelle iron according to manufacturer's instructions. Lightly grease the iron if needed.
- Drop rounded tablespoons (about 1.5 tablespoons) of dough onto the hot pizzelle iron. Close the iron and cook for 1-2 minutes, or until golden brown and crisp. Cooking time may vary depending on your iron.
- Carefully remove the pizzelle cookies from the iron using a spatula. Let them cool completely on a wire rack before stacking to maintain their crispness.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
22g
Fat
4g
Carbs
2g
