Recipes for "pizzelles"

Gather the ingredients.

Beat eggs and sugar in a large bowl until thick. Stir in melted butter and vanilla. Sift together flour and baking powder, and blend into the batter until smooth.

Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds or until steam is no longer coming out of the iron. Carefully remove cookie from the iron and repeat with remaining batter.

Cool completely before storing in an airtight container.

Serve and enjoy!

Mix ingredients in order given. Should be the consistency of a drop cookie.

Heat Pizzelle Iron. Drop about 1 heaping teaspoon on hot iron, wait approx. 40 seconds.

Combine eggs, sugar, vegetable oil, butter, and anise oil in the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy and well combined. Mix in 1 cup flour, baking powder, and salt until combined. Slowly add remaining flour, 1 cup at a time, mixing on low speed until mixture resembles a thick pancake batter.

Preheat a pizzelle cooking iron according to manufacturer's instructions. Drop a teaspoon of dough onto each plate of the cooking iron and close the lid. Cook just until steaming slows, 10 to 20 seconds. Repeat with remaining batches of batter.

Preheat the pizzelle iron.

In a medium bowl, mix together the eggs and sugar. Slowly add melted butter, vanilla, and anise extract, while mixing. Stir in the flour, baking powder, and anise seeds. If a thicker cookie is preferred, add 1/2 cup more flour.

Drop cookies by rounded tablespoons onto the center of the grid. Close the iron and cook until steaming stops. This could take 30 to 90 seconds, depending on the iron used.

In a large bowl, whisk together eggs, sugar, vegetable oil, anise oil, and whiskey until well blended. Gradually stir in flour until fully incorporated. Cover, and refrigerate overnight.

Preheat a pizzelle iron, and spray once with cooking spray. Drop tablespoons of batter onto the centers of the patterns. Close the lid, and cook until steam no longer comes out, about 1 1/2 minutes. Check, and adjust cooking time if necessary. Carefully remove cookies, cool, and store in an airtight tin at room temperature.

Whisk the eggs with the sugar and salt until light. Melt the butter and stir in.

Sift together all the remaining ingredients except the hazelnuts and fold in.

Stir in the hazelnuts last.

Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds.

Cool on racks. Sprinkle with powdered sugar.