Pizzelles are classic Italian wafer cookies. Pizelles are baked on a specially designed iron that imprints them with a lacy design. Pizzelle irons are available in the cookware section of department stores, in cookware shops, and through mail order catalogs.
Preparation time: 20 minutes
Baking time: 1 minute per cookie
Yield: 2 1/2 dozen
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter
2 cups all-purpose flour
1 teaspoon baking powder
2 eggs
3/4 cup sugar
1 teaspoon anise extract
Vegetable oil
Melt the butter in a small saucepan over medium heat.
Combine the flour and baking powder in a medium bowl.
Using a mixer, whip the eggs in a large bowl until frothy.
Add the sugar and beat until the mixture is very thick and holds a slowly dissolving ribbon as the beater is lifted, about 5 minutes.
Add the melted butter and blend well.
Stir in the anise and vanilla extracts.
Add the dry ingredients from Step 2 in three stages, blending well after each addition.
Heat the pizzelle iron and brush the grids lightly with the vegetable oil.
Follow the instructions for the pizzelle iron you’re using.
Pour a generous teaspoon of batter in the center of each pattern on the pizzelle baker.
Close the iron and bake for approximately 1 minute, until golden.
Use a flexible-blade spatula to remove each pizzelle from the iron.
Lay flat to cool on a rack or immediately shape as desired and then cool.
Store in an airtight container at room temperature for up to 4 days.
Freeze for longer storage.
Per serving: Calories 93 (From fat 42); Fat 5g (Saturated 3g); Cholesterol 25mg; Sodium 18mg; Carbohydrate 11g (Dietary fiber 0g); Protein 1g.
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Source:http://www.dummies.com/how-to/content/pizelles-italian-wafer-cookies.html
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