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)
(4 g) baking powder
(149 g) granulated sugar
(2 g) fine sea salt
large (340 g) eggs
(78 g) honey
(113 g) unsalted butter, melted
(5 g) vanilla extract
In This Recipe
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.