Italian Pizzelles

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Nothing says Christmas to my husband as much as Pizzelles. Every year at Christmas his mom made hundreds of them because one batch would never last until Christmas day. Their light and airy texture make them so easy to munch on anytime. So everyone would sneak one from time to time throughout the day. I have to make sure to hide a batch for Christmas day or they will all be gone.

Before you make the cookies you need a Pizzelle baker or iron. They work just like a waffle maker. Put the batter in and close it until they are cooked. There are a few on the market right now, but they are often sold out especially around Christmas. So you may need to do some research or check out ebay and local thrift stores. I was lucky enough to inherit my mother-in-laws Villaware Pizzelle Baker. Unfortunately, that company does not make the Pizzelle Baker anymore. But Cuisanart, CucinaPro, and Chef’s Choice all have similar products.

Pizzelle cookies are my favorite to make not only for their flavor but because they are easy. Only 7 ingredients and the batter goes together fast. I always start by melting the butter and sifting the flour. After that everything just gets mixed together. There are many variation of pizzelles. You can add cocoa powder, orange zest, or rum. But I still like the good old fashioned ones. If you make another variation, let me know in the comments.

Once the batter is made, I let it chill for about 15 minutes in the refrigerator. This isn’t necessary, but it allows the batter to thicken a little so it goes on the maker easier. There is a lot of trial and error involved the first few times you make Pizzelles. Like figuring out the perfect size scoop. I use a cookie scoop, but don’t fill it quite full. Sometimes it’s still too much and I have to trim the edges of the cookies after they are baked. Another trial and error is the perfect timing. I bake mine for about 1 minute and use a stop watch to make sure I get it just right. Also, you need to figure out the best way to get the pizzelle’s off the iron? You don’t want to burn your fingers! I lift them with a fork and then gently pull them off by hand. You can cool them on a rack or just stack them up and let them cool. But it is important for them to cool before you store them.

It’s so important to store the pizzelles properly. You can’t put them in a cookie tin with other Christmas cookies. If you do they will take on the moisture in the other cookies. In order for them to remain crisp, Pizzelles need to be stored in their own airtight container. I also inherited a big tin perfect for pizzelles. But a few years ago I found one at the dollar store that was the perfect size. I’m always on the look out for just the right size pizzelle tin.

Pizzelles are the perfect cookie with hot cocoa or coffee. And even better if you sprinkle a little powdered sugar on them. And I know in our house, santa loves them!