In December of 2012, I wrote a post about Pizzelle Cookies, how my dad would make them every year, and how I was super excited about my own CucinaPro Pizzelle Maker that I purchased from my cousin Dino earlier that year at Valente’s Deli Bakery & Italian Market. I also said that I was excited about starting an annual tradition in my home to continue the pizzelle making each year with my own family.
Well. That didn’t happen. But it’s OK – I had other areas of my life that required focus!
This year – the tradition started again. I only made 8 batches and happily shared them with close friends and neighbors as well as a couple of colleagues who live nearby. My cousin Matt made some pretty cool looking half and half pizzelle cookies a couple of weeks ago – I had high ambition to make that happen, but opted for vanilla instead.
My dad always made them at the kitchen counter with a dish towel draped over his shoulder (or around his neck in this photo!) I made sure I did the same, there is something about the dish towel over the shoulder that makes the cookies just that much more special 🙂
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| Photo Taken By: Scott Leisure |
Makes about 4 dozen – this is a double batch
{If you want to make vanilla pizzelle cookies, omit the anise seed}
2 sticks of margarine, melted or at room temperature
1 1/3 cup sugar
6 eggs
3 1/2 cups flour
2 teaspoons baking powder
2 teaspoons vanilla
dash salt
anise seed (1 tablespoon or to taste)
Combine the sugar into the melted butter in a large bowl. Add the remaining ingredients, stirring after each one. You can also combine the ingredients in a stand mixer or food processor.
Using a pizzelle iron, make the cookies according to the manufacturer’s directions. As they are made, let cool on a wire rack, then stack in batches of 12.
