Pizzelle are traditional waffle cookies made from flour, eggs, sugar, butter or vegetable oil and flavoring (such as vanilla, anise, or lemon). Pizzelle were originally made in the Abruzzo region of south-central Italy. The name comes from the Italian word for "round" and "flat" (pizze). Many other cultures have developed a pizelle-type cookie as part of their culture. Pizzelle are popular during Christmas and Easter but are often found at Italian weddings. This recipe is from my cookie cookbook. Enjoy!
6 lg. eggs
1 ½ c. granulated sugar
1 c. (2 sticks) butter, melted and cooled
1 T. vanilla extract
3 ½ c. sifted cake flour
4 tsp. baking powder
Confectioners’ sugar for dusting
Preheat the pizelle iron as directed by the manufacturer. In large mixing bowl, beat the eggs and sugar on medium speed until blended and smooth. Slowly add the melted butter and vanilla extract. Stir together the sifted cake flour and baking powder. Reduce the mixer speed to low. Gradually add the flour mixture to the egg mixture mixing until smooth. Drop cookies by teaspoonfuls onto the surface of the hot iron. Close the cover and cook for about 40 seconds or until golden in color. Using two forks, remove the hot wafer from the iron and place the pizzelles flat on parchment-lined cookie sheets. Be sure to lay them in a single layer. When they are completely cooled, you can stack them. Dust with confectioners’ sugar. Makes about 3 or 4 dozen depending on the dimensions of the pizelle maker.