Italian Pizzelle Cookies were one of the traditional Italian cookies my mom made for our family. My sister, Nancy has kept the family pizzelle cookie tradition going. She always makes us delicious pizzelles for our annual family Christmas Eve party. This is Nancy’s recipe for pizzelles and they are wonderful, just like Mom’s.
Pizzelles first appeared in Abruzzo, Italy. The name pizzelle comes from the Italian word pizze, meaning round and flat. They were originally cooked in hand-held cast iron pizzelle makers that went on the stovetop gas burner. Each cookie is baked individually in the pizzelle maker. The cookies each have a decorative design or imprint to make them attractive. Electric pizzelle makers are commonly used now. The electric models are multi-functional and can also make pancakes and cannolis. The cookies get their tantalizing flavor from anise seeds or extract which impart them with a licorice taste. Happy Cooking!
Ingredients
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Wet ingredients
- Dry ingredients
Instructions
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Preheat electric pizzelle maker for 5 minutes and brush with shortening or vegetable oil. Using your electric mixer with the dough hook, add softened butter, sugar and eggs to mixing bowl. You can place butter in a bowl and microwave for 15 seconds to soften. Cream the ingredients using your mixer until well blended and fluffy.
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Next, mix all dry ingredients with a whisk in a separate bowl; flour, baking powder, salt and anise seeds. Gradually add dry ingredients to wet ingredients in mixing bowl. Mix together until creamy and smooth. Using two spoons, drop a tablespoon of sticky dough into center of pizzelle maker. Close lid and cook until it stops steaming, between 30-60 seconds per cookie. Remove cookie carefully with fork.
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Cookies should be lightly browned but still light in color. You may have to open lid on pizzelle maker to check for doneness a couple of times. Place cookie on a cooling rack to cool down. Cookies can be stacked once they cool off. Store finished cookies in a large plastic bag for up to two weeks.
