Guest Author - Monica Talley
Pizzelle’s *two ways*
Makes 100 cookies
Traditional Pizzelle Recipe
6 eggs
1.5 cups sugar
1 cup margarine (not whipped spread), melted {I prefer “I Can’t Believe It’s Not Butter” for all my baking needs}
2 TBSP pure vanilla
3 ½ cups flour
4 teaspoons baking powder
Mix together the eggs and sugar. Pour in melted and cooled margarine and vanilla. Whisk in flour and baking powder. Spoon scant teaspoonfuls of batter into a pre-heated pizzelle or waffle cone iron. Cook for approximately 1 minute or according to the manufacturer’s directions. When cooked these should be blonde or very light tan in color.
Chocolate Variation: (Add to above batter)
½ cup cocoa
½ cup sugar
½ teaspoon baking powder
Cook for approximately 1 minute or according to the manufacturer’s directions.
These cookies can be shaped by placing the hot cookie into a small heat proof bowl and holding until they cool and hold their shape. Then use these as elegant ice cream bowls or fruit and yogurt bowls. These can also be rolled over a wooden spoon handle or large dowel and filled with a sweetened cream filling. I prefer the chocolate ones with my version of a chocolate raspberry truffle filling.
* Raspberry Chocolate Filling: 1 bag dark or semi-sweet chocolate chips, ½ cup high quality seedless raspberry jam and 1 tablespoon butter. Place ingredients into a microwave safe bowl and heat on HIGH for 1 minute. Stir until smooth. If more heat is needed, heat in 20 second increments. Let filling cool for 10 minutes. Place into a freezer zip-top bag. Snip one corner of the bag off and pipe into the chocolate cookie roll from each end. Place one fresh raspberry on each end of filled cookie. Place on a platter and dust with sifted powdered sugar.
