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
about 2 dozen cookies
(120 g) all purpose flour
(62 g) graham flour (whole wheat pastry flour works as a substitute)
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.
Add the wet mixture to the dry mixture and whisk well to combine.
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.
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.
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.