Honey

Honey Graham Pizzelles

June  1, 2018
Photo by Julia Gartland
Author Notes

These cookies are perfect all on their own with a cup of coffee or tea, but they can also be shaped to form a cookie "taco shell", which makes an insanely good ice cream sandwich alternative. —Erin McDowell

  • Prep time 10 minutes
  • Cook time 25 minutes
  • Makes about 2 dozen cookies
Ingredients
  • 1 cup (120 g) all purpose flour
  • 1/2 cup (62 g) graham flour (whole wheat pastry flour works as a substitute)
  • 1 teaspoon (4 g) baking powder
  • 3/4 cup (149 g) granulated sugar
  • 1/2 teaspoon (2 g) fine sea salt
  • 3 large (340 g) eggs
  • 1/4 cup (78 g) honey
  • 8 tablespoons (113 g) unsalted butter, melted
  • 1 teaspoon (5 g) vanilla extract
In This Recipe
Directions
  1. In a large bowl, whisk the all purpose flour, graham flour, baking powder, sugar, and salt to combine. In a medium bowl, whisk the eggs, honey, melted butter, and vanilla to combine.
  2. Add the wet mixture to the dry mixture and whisk well to combine.
  3. Preheat a pizzelle iron. Spray lightly with nonstick spray. Working in batches, drop 1 tablespoon of batter into the center of each cavity, and close the press. Cook until evenly golden brown, 1-2 minutes.
  4. To form the cookies into "taco shells" remove them from the iron and drape them over a wine bottle or cardboard paper towel roll until set. You can also do this by hand, holding them in the shape you want until they cool and firm up.
  5. Let the cookies cool completely before serving.

See Reviews

See what other Food52ers are saying.

Review
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.