Best Pizzelle Cookies Recipes

GRANDMA'S ITALIAN PIZZELLE COOKIES

Steps:

• Preheat a pizzelle iron according to manufacturer's instructions.
• Beat eggs, sugar, and butter together using an electric mixer. Add flour and extracts; beat until combined.
• Spray the inside of iron lightly with cooking spray.
• Drop batter by teaspoonfuls into the center of each pizzelle grid. Close lid and bake until steam stops and cookies are light golden brown, 45 to 60 seconds.
• Peel pizzelle off using a fork and lay flat on a newspaper. Sprinkle with powdered sugar while warm and let sit for 1 minute. Dust the other side. Repeat with remaining batter to make about 30 cookies.

CHOCOLATE PEPPERMINT PIZZELLE SANDWICH COOKIES

Steps:

• COOKIES:.
• Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
• In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
• Make a well in the center of the dry ingredients and pour in the egg mixture.
• Gradually whisk the liquid into the flour to make a thick batter.
• When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together.
• (If you have a large pastry bag, put a big round tip in it, and fill with the pizzelle batter.)
• Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minute
• Lightly spray the hot surface with nonstick cooking spray.
• Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint.
• Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds.
• Open and remove cookie from the iron, cool on a rack.
• Repeat with remaining batter.
• FILLING:.
• Put the chocolate and butter in a microwave safe bowl.
• Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth.
• Alternatively, put the chocolate in a heatproof bowl.
• Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water).
• Stir occasionally until melted and smooth. Stir in mint extract.
• To serve pipe a tablespoon of the mint filling into the center of half the cookies.
• Top with another cookie and press to make a sandwich.
• Serve now or keep tightly covered for up to 1 week.

ITALIAN PIZZELLE COOKIES

Steps:

• Melt oleo or butter and mix in sugar.
• Let mixture cool.
• Add eggs and flour.
• Add baking powder and anise flavoring.
• Add additional flour as needed to make soft dough.
• Refrigerate dough to make it easier to work with.
• Drop by spoonfuls onto your pizzelle iron.
• Cook 1 minute or until lightly golden brown.
• Let them cool before stacking, this will help make your cookies crisp.

NICK'S PIZZELLE COOKIES

Steps:

• Mix the eggs, sugar, oil and anise seed together.
• Slowly mix in the flour a little at a time.
• The batter should not be too thick.
• You may not use the full cup of flour.
• At this point you may also add a little brandy if you like, I don't.
• Slowly drop about a teaspoon full on to a hot Pizzelle iron until lightly brown on both sides.
• Cool and enjoy.

DIPPED CHOCOLATE CHIP PIZZELLE COOKIES

Steps:

• Melt your butter and set aside.
• Beat the eggs and sugar together. Add the butter and vanilla to sugar mixture.
• Sift together the flour and baking powder. Add ½ of the mix to the sugar mixture and mix. Add the remaining flour and mix.
• Stir in mini chocolate chips.
• Heat the Pizzelle iron according to the directions. Place 1 tsp. of batter on the grid. Bake until golden brown (30-40 seconds).
• Remove and cool.
• Dip in chocolate and sprinkle with nuts.
• Let chocolate cool and store in air tight container.

PIZZELLE COOKIES

Steps:

• Add sugar, vanilla, butter and rum to the beaten eggs.
• Gradually add sifted flour and salt.
• Chill dough overnight.
• Cookies are"baked" in a special PIZZELLE iron over the stove top or in an electric one.
• If you don't have a iron don't make these cookies.
• Drop by spoonful onto the bottom half of a hot ungreased PIZZELLE iron.
• Fold top of iron onto dough and cook according to your irons dirctions.
• Usually about 30-45 seconds.
• (The first cookie usually burns).
• Turn out hot cookie on rack or cookie sheet to cool.
• Continue until al the dough is used up.
• How many cookies you get will be determined by the size of your iron.
• Once cooled these stack together nicely and are a crisp light wafer with a design.

PIZZELLE COOKIES (GRAIN FREE) RECIPE - (4.2/5)

Steps:

• 1. Beat the eggs and sugar together. Add the butter and anise and mix well 2. In another mixing bowl, combine the flour, arrowroot and baking soda 3. Combine the two bowls until smooth 4. Once the iron is hot, spoon a tablespoon of batter into center of each pattern on the iron. 5. Press down for about 8-10 seconds until golden 6. Use a metal spatula to remove each cookie and place them on a cooling rack. Let them cool in a single layer so they can harden and become crisp. 7. To make these in the oven, I would spoon out batter on a parchment lined cookie sheet and bake at 350 until golden brown.

PIZZELLE COOKIES

Steps:

• Mix ingredients in order given.
• Drop by teaspoon onto hot Pizzelle griddle. Keep a close eye they overcook very easily
• Remove from iron and sprinkle with confectioners' sugar.
• Let cool and store in air tight container.