Monday, December 21, 2009
Christmas Cookies Episode 3: Pizzelles
One of my less endearing traits is a rather stubborn devotion to traditions, especially when it comes to holidays. I like things to stay the way they've always been and even the slightest mention of deviation from these traditions can causing a whining fit that would give a toddler a serious run for its money. But it seems that this year, I'm starting a new tradition, all thanks to a dear friend. You see, my friend is Italian. And in her world, it's not Christmas if there aren't pizzelles. Last year she talked me into joining her and her mother for their cookie baking and next thing you know I was making stacks of pizzelles. No really. I think I made 12 dozen. This year, I was supposed to join her again, but the weather had something else in mind. So I made them myself. Only 6 dozen this time. Most of which will be given away, and not even enjoyed by my family. But now it's a tradition, and I think it will stick. If only I owned my own pizzelle iron...
recipe from Laurie
2 1/4 sticks of butter
1 1/2 C sugar
1 to 1 1/2 1 oz bottles of vanilla (or anise, or coconut, or whatever your heart desires)
4 C flour sifted
First, melt the butter in a microwave safe container, all the better if it's a pyrex measuring cup or something else with a pour spout. Allow to cool slightly, so that it's warm not hot.
Then mix together the eggs and sugar until they are light and foamy. Slowly pour in the warm butter.
Add your vanilla (or anise, or coconut) flavoring.
Then, gradually add the sifted flour. Depending on the type of day, humid or dry, you may need less than the four full cups. Your batter should not be as thick as regular cookie dough, but should be a bit less runny than pancake batter.
Next, warm your pizzelle iron. If you have a small ice cream scooper, that works well for placing a heaping tablespoon of batter on the center of each shape on the iron. I use a combination of a soup spoon and a regular spoon. I scoop with the soup spoon and use the other spoon to get the dough off and onto the iron.
Cook until they are the right level of doneness for you. This really depends on your iron, but on the one I used today, two minutes was too long and one was too short. After you've made a few you get a sense of how long it takes and then it's much easier.
Remove and allow to cool. Enjoy!
Makes approximately 6 dozen pizzelles.