Cooking with the Library: Pizzelles
Have you ever had a pizzelle before? A pizzelle is a type of waffle cookie. This waffle cookie started in the Abruzzo region in Italy. Homemade pizzelles only require a few ingredients and an iron. Pizzelles have something in common with a similar word, pizza. Both of these items are round and flat. Tradition says that both the pizzelle and the pizza started in the same region in Italy. This cookie was used in a celebration of snakes being eliminated from the town of Cocullo, Italy.
The following recipe was handed down over three generations and may not follow the traditional preparation of a classic pizzelle. My family has made this type of cookie for over 100 years and the flavorings may vary depending on the purpose they are made for. Chocolate, anise, vanilla and orange are just a few of the flavors that can be made for this cookie. This type of cookie could be made into a cone shape and used for ice cream or can be added to ice cream as a topping. The preparation time takes about 30 minutes and the actual making of the pizzelles takes about an hour and a half.
The following is the recipe for pizzelles:
Gather bowls, a mixer, a pizzelle iron, measuring cup, teaspoon, tablespoon, spatula, and two spoons
6 eggs, 3 ¾ cups flour, 1 ½ cups sugar, 1 cup margarine, 4 teaspoons baking powder, and 2 ½ tablespoons of vanilla or anise
This recipe makes 60 cookies.
- Please wash hands and all surfaces before baking.
- Crack 6 eggs and place in a bowl. Next, soften 2 sticks or 1 cup of margarine. Measure 2 ½ tablespoons of vanilla and place in the mixer. Combine with the 6 eggs and 2 sticks of butter. Mix until smooth. Add 4 teaspoons of baking powder to the egg/butter mixture. Stir until combined.
- Next, measure 1 ½ cups of sugar and place in a bowl. Measure 3 ¾ flour and place in a separate bowl. Add the sugar into the egg/butter mixer and blend until smooth. Next, add the flour mixture one spoon at a time to the mixture in the bowl. This will take several minutes. Mix until thoroughly combined.
- Spray the iron with cooking spray and plug in the iron. It is hot, so use caution. The red indicator will turn on to say it is heating, when the light goes off, the iron is hot and ready for the dough. Use two spoons and scoop the dough into a ball formation and place on the iron. Latch the handle in place to close the iron. Let the iron heat for 30 seconds with the mixture inside and then lift the handle. The cookie is now formed, and a spatula will be needed to pick up the cookie and place on a clean table.
- The cookies can now dry on the table and be placed in stacks of 12. If cookies are stacked more than 12 high, the cookies will break. Cookies can be stored in a brown bag.
- Eat and enjoy.
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The following are available as eBook titles to check out.
52 Weeks of Cookies by Maggie McCreath
Slice & Bake Cookies by Elinor Klivans
Dorie’s Cookies by Dorie Greenspan
Cookie Craft by Valerie Peterson
Milk & Cookies by Tina Casaceli
Cookie by Lindy Smith
Cookies, Cookies & More Cookies! by Lilach German
The Ultimate Cake Mix Cookie Book by Camilla V. Saulsbury
Outrageous Cookies, Volume I by Gregg R. Gillespie
A Cookie to Celebrate by Jana Douglass
Chocolate Chip Cookies by Carey Jones
Cookie Classics Made Easy by Brandi Scalise
Next Wednesday will feature another cookie recipe to make with your kids, stay tuned!