Somewhere along the way, I picked up a pizzle iron.

(Because a bored baker in rural Wisconsin with an Amazon Prime account is a dangerous thing.)

I use it to make Stroopwafels, which I will make later this month. But I needed something else to justify my impulse purchase of the snowstorm of ’11.

Enter Pizzles.

(Shocking. Making the cookie for which my iron was named. It took me 2 years to figure this out.)

Pizzles are a wafer cookie from Italy. I never made them before, but figured no time like the present.

They have a hint of anise, but not enough to make you run away, I promise! You barely taste it, and it deepens the vanilla flavor in the cookie.

I mixed up the batter and started the long, arduous journey into counter-top desserts.

I used my cookie scoop to do these, making sure they were centered in the middle of the hot iron. (Oh, and I generally put a little coconut oil on it before I start, just to grease the iron.)

(And yes, I’m now the asshole cook that uses hard-to-find ingredients.)

After about 4 minutes, you get this:

I take them off with a non-metal spatula, and start over again. And again. And again. It’s a good thing I had some time to do these. Four minutes isn’t a long time, and yes, a few were relegated to the circular file because I wasn’t paying attention.

But these? These are worth every minute.

—

Cookies today: 87
Cookies this year: 202