Sights, sounds, smells, and tastes; the holidays are rich with the memories of these. Pizzelles, for my family, are the holiday cookie of choice. These beautiful large snowflakes fill the aroma of the kitchen with anise seed as they sizzle between the pizzelle press. An Italian cookie we once had to travel a distance to buy for Christmas, now made quickly in batches by the dozens at home. We love them, and believe you will too!
- Eggs – 3
- Flour – 2 cups
- Sugar – ¾ cup
- Oil – ½ cup of your preferred oil
- Baking powder – 2 teaspoons
- Salt – ½ teaspoon
- Extract – 1 teaspoon – anise, vanilla, peppermint, as you like
- Seeds or nuts – 1 tablespoon crushed – anise seeds, poppy seeds, almonds, chestnuts, as you like
- Chocolate – optional. Melted for dipping the cookies into after baking.
For our preferred cookie flavors, we like Sambuca liqueur with anise seeds, and for an alternate flavor, peppermint extract with a pinch of cayenne pepper in the melted chocolate. Yum!
Mix all the ingredients, one at a time. Take a heaping tablespoon of batter and roll into little balls, then flatten them slightly and set them on parchment paper until the Pizzelle iron is hot. Once they are in and you press the top down, these little beauties are done in less than 60 seconds! So don’t walk off and leave them!
Store in an airtight container. They keep well in the fridge or freezer.