I love cookies! The easier the better. So, when I got back from my vacation, I wanted some thing quick and easy to get back into the swing of things in the kitchen.

I inherited an old Pizzelle maker from my Grandmother a few years ago. I had never even heard of these cookies, but I figured what the heck, I’d take the press.

The first time I made the cookies, they came out kinda funny. The batter was too thin and I did not care for the anise that the traditional Italian cookies call for.

When I found a recipe in my Betty Crocker Cookie Book, the recipe worked much better!

From Betty Crocker:

2 cups Flour

1 cup Sugar

3/4 cup melted butter, allow time to cool

1 Tbls vanilla extract

4 eggs

powdered sugar for dusting

Preheat your Pizzelle iron as directed.

Combine all ingredients until batter is smooth

Drop a heaping tablespoon of batter onto the rear half iron and close.

Cook for about 30 seconds and then carefully remove and cool on a wire rack.

Once cooled, dust the cookies with some powered sugar.

Unfortunately, you can only make two cookies at a time. It’s easy, but a bit time involved.

I made all of these in about an hour and a half.

Sometimes, the cookie batter will ooze out the side, and sometimes you’ll get a thinner, “lacey” design.

If you end up with not so desirable cookies, just break them up over some ice cream.

They make a great ice cream cone substitution.

These are yummy cookies that make a simple dessert with coffee or tea.

Or… enjoy them for breakfast 🙂

Join me on Wednesday over at Blissful Bucket List to see what else I made with these cookies!

Pizzelle Cookies

by Karyn Granrud

Prep Time: 20 minutes

Cook Time: 3 minutes

Ingredients (30 cookies)

2 cups Flour
1 cup Sugar
3/4 cup melted butter, allow time to cool
1 Tbls vanilla extract
4 eggs
powdered sugar for dusting

Instructions

Preheat your Pizzelle iron as directed.

Combine all ingredients until batter is smooth

Drop a heaping tablespoon of batter onto the rear half iron and close.

Cook for about 30 seconds and then carefully remove and cool on a wire rack.

Once cooled, dust the cookies with some powdered sugar.

Unfortunately, you can only make two cookies at a time. It’s easy, but a bit time involved.

I made all of these in about an hour and a half.

I like to link up with THESE PARTIES! Check them out!

Julie E

Wednesday 8th of August 2012

I've always wanted to make these cooks, but I had reservation about buy the iron just for one kind of cookie. I'm sure I'll justify the purchase to myself soon. Haha. You've been featured at Wednesday Whatsits. Thanks for linking up!http://www.whitelightsonwednesday.com/2012/08/wednesday-whatsits-21.html

Yvonne @ StoneGable

Tuesday 7th of August 2012

For some reason I only make pizzelles at Christmas time. They would be scrumptious in ice cream. Your images are yummy! Thanks for bringing this sweet treat to ON THE MENU MONDAY!

Barb

Monday 6th of August 2012

I was thinking maybe I could use a huge cookie sheet & press them with my wired grid cooling racks to get the shape desired. I'll give it a shot anyway.

Aunt B

Sunday 5th of August 2012

I never made pizzelles but they sure do look good. I'll have to give them a try. Thank you for sharing the recipe.

Carol, The Answer Is Chocolate

Saturday 4th of August 2012

YUM. Love pizzelles. A friend of ours makes batches of them every Christmas. Yours look wonderful.