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
Makes: about 2 dozen cookies
Prep time: 10 min
Cook time: 25 min
cup (120 g) all purpose flour
cup (62 g) graham flour (whole wheat pastry flour works as a substitute)
teaspoon (4 g) baking powder
cup (149 g) granulated sugar
teaspoon (2 g) fine sea salt
large (340 g) eggs
cup (78 g) honey
tablespoons (113 g) unsalted butter, melted
teaspoon (5 g) vanilla extract
- 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.
- Let the cookies cool completely before serving.
- This recipe is a Community Pick!