Pizzelle Cookies

Nice light wafer thin cookies.



60 servings




Chill two hours before making cookies.
6 eggs
1-3/4 cup sugar
1 cup salad oil
1 tbsp. lemon extract
1 tbsp. orange extract
1/2 tsp. vanilla extract
1/8 tsp. salt
3 cups flour


Powdered sugar (optional)


In a large bowl beat eggs until light and frothy with
an electric mixer on medium speed.
Gradually add sugar, beating until smooth and creamy.
Add oil and beat until well blended.

Stir in lemon,orange, vanilla extracts and salt.

With the mixer on low speed, add the flour a half cup at a time. Mix until smooth.

Cover and chill batter at least 2 hours to enrich flavor.

When ready to bake, preheat Pizzelle iron according to manufacturer instructions. Pour a thin layer of batter on hot iron (approximately 1 Tbls. of batter for a
4-inch cookie); bake for about 2 to 3 minutes or till
light brown.

Carefully place cookies to cool on wire rack. Cookies
are thin and break easily once cool.

Sprinkle with powdered sugar if desired.

Author's Comments

Batter can be refrigerated for several days.

These cookies can also be used for cannoli's or
Scandinavian Krumkakes. Roll hot cookie around about a 3/4 inch wooden dowel to form tubes for the cannoli
or krumkakes.

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