Pizzelles

I have been so busy baking this holiday season and unfortunately haven't had time to blog. I have made sugar cookies, chocolate chocolate chip cookies, ginger cookies, gingerbread men and houses, pizzelles, pignoli cookies, one trifle and a red velvet cake. It's sort of gross to think all of this happened over the course of 3 weeks. I love pizzelles. Are they a crowd pleaser? No, not necessarily...but that doesn't stop me from making them, especially during Christmas. They scream out Christmas to me. Crisp snowflake shaped cookies flavored with almond extract and then dusted with confectioner's sugar - what is not to love? I must have been Italian in a previous lifetime.

The batter comes together in no time and cooking them in the pizzelle maker is quick.

Pizzelle Batter

Pizzelle Maker

Pizzelles

Pizzelles
Recipe adapted from Betty Crocker's Cookie Book
Yield: About 3 1/2 dozen cookies

2 cups all-purpose flour
1 cup sugar
3/4 cup butter, melted and cooled
1 T almond, anise or vanilla extract (original calls for 1 Tablespoon, I like to add 2 Tablespoons for added flavor)
4 eggs, slightly beaten

Heat pizzelle iron according to manufacturer's directions. Mix all ingredients in a medium bowl. Drop 1 tablespoon batter into heated pizzelle iron; close. Cook about 30 seconds or until golden brown. Carefully remove pizzelle from iron. Cool on wire rack. Repeat until all batter is used. Dust with confectioner's sugar, if desired.