Today, I made the crowd pleaser Pizzles, and the actual challenge in these are not eating them the minute they come off the iron.
(Also a challenge? Having a Pizzle iron, but that can be rectified with an Amazon Prime account and a pressing desire to drop $40 on something you’ll use maybe twice a year.)
Pizzles are a wafer cookie from Italy. I made them last year, and they were divine.
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.
It starts with six eggs. (I think that classifies these cookies as a health food now.)
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.)
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, especially when you are only doing two at a time.
But these? These are worth every minute.
Pizzles (Italian Waffle Cookie)
(from Gooseberry Patch Old-Fashioned Country Cookies)
3 ½ c flour
1 ½ c sugar
2 sticks butter, melted
4t baking powder
1T vanilla extract
1T anise extract
cap full of anise seeds
Beat eggs until foamy. Add sugar and melted butter. Follow with other ingredients, mixing thoroughly. Place 1 teaspoonful on each side and cook until delicately browned. Lay flat until cooled.
Cookies today: 90
Cookies this year: 467