Pizzelle
The special press needed to shape these unique cookies is easily found in kitchenware stores. You'll want to lightly grease it before using to prevent sticking.
Servings: 30
Ingredients:
Pizzelle
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per Cookie: about | - |
| cal | 81 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 11 g |
| fibre | trace |
| chol | 27 mg |
| sodium | 48 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 3% |
| folate | 8% |
-
3 eggs
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) butter, melted and cooled
1 tbsp (15 mL) vanilla or anise extract
1-3/4 cups (425 mL) all-purpose flour
2 tsp (10 mL) baking powder
Preparation:
In bowl, beat eggs with sugar until pale and thickened; beat in butter and vanilla. In separate bowl, whisk flour with baking powder; stir into egg mixture to make sticky dough.
For each cookie, drop 1 tbsp (15 mL) batter slightly toward back of pattern on hot pizzelle press. Gently close press, without pressing lid; cook for about 1 minute or until golden and cookies release easily from press. Using fork or knife, transfer cookie to rack; let cool completely. (Make-ahead: Stack in batches of 8 to 10 and wrap in plastic wrap or bags; store at room temperature for up to 3 days.)
For each cookie, drop 1 tbsp (15 mL) batter slightly toward back of pattern on hot pizzelle press. Gently close press, without pressing lid; cook for about 1 minute or until golden and cookies release easily from press. Using fork or knife, transfer cookie to rack; let cool completely. (Make-ahead: Stack in batches of 8 to 10 and wrap in plastic wrap or bags; store at room temperature for up to 3 days.)
Source
Canadian Living Magazine: June 2007
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