The Pizzelle cookie is a definite Italian cultural symbol. It's said that these cookies were first mentioned in historic archives from the 8th Century and that historically, families used their own family crests for the designs on the cookie irons. They are said to have originated form the Abruzzo region, and are featured today (after 13 centuries) in many of the local towns festivals & traditional celebrations. Pretty good sign that a thin, light waferly cookie can withstand the test of time for so many centuries, but it's a sure sign that the recipes and irons have been passed down generation after generation. With that information, it's safe to assume that more than likely, it was the little children who kept this cookie alive. All kids, even the "picky" ones, love this cookie. It's delightfully easy to mix, realizing the key to the cookie dough is melting-then cooling the butter and keeping your eggs at room temperature for about 30 minutes. The other realization I made is the amount of dough you put in the iron. It's key to put a spoon full in the center of each symbol, then the lid locks down until it's cooked. I like my pizzelle's on the light side, while others prefer a darker. Whatever your preference, keep this tradition alive, and after you try this recipe, pass it along.
- 3 eggs room temperature for at least 30 min.
- 3/4 cup sugar
- 1/2 cup butter melted and cooled
- 1 tsp vanilla or othre spice such as anise
- 2 tsp baking powder
- 1 3/4 cup flour
melt your butter, and put it aside to cool
crack your eggs, then let them adapt to room temperature for about 30 minutes
measure out your sugar, and add the eggs together and mix until well combined.
pour in the butter, and add dry ingredients (sift if necessary the flour and b-powder together). Combine and mix until cookie dough consistency is reached.
plug in the iron, and begin to spoon small teaspoon size of dough, and put in the center of the design. Press down and lock lid, and cook for desired color. For light about 15 seconds.
In Switzerland search for Brezeleisen, we use the one from Trisa Electronics
sprinkle with powder sugar and serve.