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Prep time
30 minutes
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Cook time
3 hours
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makes
4 to 5 dozen
Author Notes
Forget store-bought wafer cookies. They can’t hold a candle to homemade. Christmas isn’t Christmas in our house without these. We used to make them with my husband’s grandmother, “Granny Kate,” every December. Two at a time. Now I make them in my kitchen—still two at a time. You’ll need several hours, a pizzelle iron, and all the counter space you can clear, but you’ll be happy you took the time and trouble. I usually make two batches, so we have plenty to snack on and give, in small tins, to family. Sound daunting? Enlist a helper, queue up some favorite playlists, and take turns at the pizzelle iron. Before you know it, you’ll have enough pizzelles to last through the holidays. See my note at the end of the recipe for gluten-free pizzelles. —Margot Mustich
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Ingredients
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3 1/2 cups
all-purpose flour
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1 1/2 cups
granulated sugar
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4 teaspoons
baking powder
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6
large eggs, at room temperature
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8 ounces
(by weight, not volume) solid Crisco shortening, melted
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3 tablespoons
sweet vermouth (or pure vanilla extract or anise extract)
Directions
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Place flour, sugar, and baking powder in the bowl of a food processor. Pulse a few times to combine.
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Add the eggs, melted shortening, and vermouth and process until smooth. If necessary, stop the food processor once or twice to scrape down the sides of the bowl and redistribute the ingredients in the bowl. The finished batter should be smooth, dense, and sticky. Remove to a bowl, and cover with plastic wrap while you wait for the pizzelle iron to heat up.
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Preheat the pizzelle iron.
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When the iron is hot you are ready to start making the pizzelles. Drop the batter by the tablespoonful a little bit above the center of each pizzelle mold. Close the iron and press the handles together tightly. Open the iron after 30 seconds to check for doneness. (Since each pizzelle iron varies, you may have to try this a few times before deciding how long to cook your pizzelles. Some people like them lighter, others darker.) Gently remove the pizzelles with a spatula and place them on racks to cool. Let the iron heat up again briefly before starting your next batch.
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If you find that the pizzelles stick to the iron, clear out any crumbs from the grooves in the iron with a toothpick. Then brush both surfaces of the iron with a clean, heatproof basting brush dipped in canola oil between batches. (I have found this to be necessary, even using a “nonstick” iron, when making the recipe with gluten-free flour.)
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Don’t stack the pizzelles until they are completely cool or they will get soggy. Store in airtight containers between layers of wax paper.
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Note: For gluten-free pizzelles, substitute the same amount of Pamela’s All-Purpose Artisan Blend + Whole Grain Gluten-Free Flour for the all-purpose flour. You may need to add a little extra fat, say a tablespoon of canola oil to the dough to prevent it from sticking to the iron. The raw dough should not cling to your fingers when you poke it.
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