Cookie Parties

I'm joining Johanna for her International Christmas Cookie Party over at
Silber & Rosen
Join the party over at Designs By Gollum for Foodie Friday
Cookie Exchange at Southern In My Heart
Sister Saturday Cookie Virtual Exchange at Gourmet Meals For Less
Sunday Showcase at Under The Table and Dreaming


One of my favorite cookies of all time and so very easy to do.
Grandma, Grandpa, Mom, Dad, Auntie and Uncle and all the kids and cousins
will rave over these very versatile and quick cookies.
You can even have them on a casual buffet table for a "make your own" dessert!

Pizzelle

Pizzelle (singular pizzella) are traditional Italian waffle cookies made from flour, eggs, sugar, butter or vegetable oil, and flavoring like vanilla, anise, or lemon zest. Pizzelle can be hard and crisp or soft and chewy depending on the ingredients and method of preparation.

 

Pizzelle were originally made in the Abruzzo region of south-central Italy. The name comes from the Italian word for "round" and "flat". Many other cultures have developed a pizzelle-type cookie as part of their culture like the Norwegian Krumkake.  It is known to be one of the oldest cookies, believed to have developed from the ancient Roman crustulum. Traditionally the cookie dough or batter was put into a pizzelle iron, which was held by hand over a hot burner on the stovetop. Typically the iron stamps a snowflake pattern onto both sides of the thin golden-brown cookie, which has a crisp texture once it is cooled. I use an electric pizzelle iron, which is very similar to a waffle iron, with a clamp to press the two sides of the iron together, which prevents the dough from puffing up.

There are thousands of recipes for pizzelle, here is a very basic one that makes about 18-20

cookies in my electric iron. I use both vanilla and anise.  Fresh lemon zest is also extremely

tasty!

The dough is quite thick and should not be runny like traditional waffle batter.

This is truly a cookie dough that is baked on an iron instead of the oven.

It takes some practice, just like with waffles, to know how much batter will be just the right amount.  Don't throw away the excess outside the design!  I just use a sharp paring knife while

the cookies are still warm and save it for sprinkles on ice cream sundaes.

Allowing your iron to return to very HOT between each baking is the key to success.

Depending on whether you like your cookies dark and crispy or soft and light colored,

determines how long to leave them in the locked iron.

Pizzelle are popular during Christmas and Easter and are also often found at Italian weddings, alongside other traditional pastries such as cannoli. It is also common for two pizzelle to be sandwiched with cannoli cream (ricotta blended with sugar) or hazelnut spread. Pizzelle, while still warm, can also be rolled by hand or on a wooden dowel to create cannoli shells or waffle cones for ice cream.

Remember ..... they are super easy, super tasty and always a hit with party guests or family.