Italian Pizzelles, This time of year brings many memories especially about Christmas cookies, especially Pizzelles!
As a child we would visit my Grandmother during the holidays. After the kiss on both cheeks and as everyone settled in and began catching up I could only think of one thing, to the closet!
Not to get my coat but to reach up and try to get at that red can with the flowers on it! It had foil under the lid that stuck out and if I could reach enough I could get the edge of it with my two fingers and
wiggle it down, got it! It is now in my possession, I can smell the aroma! I grab the lid of the can and pry it off and there they are beautifully golden delicately crisp Pit-zels, what I called them, lightly dusted with powered sugar and just waiting for me to dive in!
This recipe can be found in many places, the Iron can be found in specialty Italian stores the one I have is a Prego Series . I chose this image from amy(k) from Flicker because it brings to mind the sense of pride you feel after making a batch of love, which I’m sure every child feels when they eat Grandmas Pizzelles!
1/2 tsp anise extract
1/2 tsp baking Powder
1 tsp pure vanilla extract
1 3/4 cups all purpose flour
1/2 cup melted butter
3/4 cup sugar
Beat eggs and sugar. Add cooled melted butter and vanilla as well as the anise extract. Sift flour and baking powder and add to the egg mixture. The batter will be stiff enough to be dropped by a spoon. The batter may be refrigerated to be used at a later time. Makes 30
Before serving dust with powdered sugar!