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Prep time
10 minutes
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Cook time
25 minutes
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Makes
about 2 dozen cookies
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 Jeanne McDowell
Ingredients
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1 cup
(120 g) all purpose flour
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1/2 cup
(62 g) graham flour (whole wheat pastry flour works as a substitute)
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1 teaspoon
(4 g) baking powder
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3/4 cup
(149 g) granulated sugar
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1/2 teaspoon
(2 g) fine sea salt
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3
large (170 g) eggs
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1/4 cup
(78 g) honey
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8 tablespoons
(113 g) unsalted butter, melted
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1 teaspoon
(5 g) vanilla extract
Directions
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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.
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Add the wet mixture to the dry mixture and whisk well to combine.
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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.
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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.
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Let the cookies cool completely before serving.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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