Christmas would not be the same in my house without the pizzelles my Gram made every year. I make them now, with a non-stick pizzelle iron--so easy. I wonder how my Gram did it with her old clunky iron.
Here's the recipe:
This is the basic pizzelle recipe. You can substitute virtually any flavoring instead of the anise extract. But for those who prefer the authentic, the anise is necessary. To soften the anise flavor, add a tablespoon of vanilla.
3 ½ cups flour
1 ½ cups sugar
1 cup cool melted butter
4 teaspoons baking powder
2 tablespoons anise extract
Preheat pizzelle iron. Beat eggs, add sugar gradually and beat well. Add butter and anise. Sift flour and baking powder and add to creamed mixture. Dough will be very sticky. Drop by tablespoonfuls onto pizzelle iron sprayed with Pam, if it’s not a non-stick iron. Cook until steam stops and cookies are a rich golden color. Lift the top of the iron carefully. Remove cookies with a large fork or spoon. Cool on wire racks and store in airtight container. Makes five dozen.