The special press needed to shape these unique cookies is easily found in kitchenware stores. You'll want to lightly grease it before using to prevent sticking. Give this Italian cookie recipe a try at your next family get-together.
- Prep time 5 minutes
- Cooking time 1 minute
- Portion size 30 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In bowl, beat eggs with sugar until pale and thickened; beat in butter and vanilla. In separate bowl, whisk flour with baking powder; stir into egg mixture to make sticky dough.For each cookie, drop 1 tbsp (15 mL) batter slightly toward back of pattern on hot pizzelle press. Gently close press, without pressing lid; cook for about 1 minute or until golden and cookies release easily from press. Using fork or knife, transfer cookie to rack; let cool completely. (Make-ahead: Stack in batches of 8 to 10 and wrap in plastic wrap or bags; store at room temperature for up to 3 days.)
Nutritional facts Per Cookie: about
- Sodium 48 mg
- Protein 1 g
- Calories 81.0
- Total fat 4 g
- Cholesterol 27 mg
- Saturated fat 2 g
- Total carbohydrate 11 g
%RDI
- Iron 3.0
- Folate 8.0
- Calcium 1.0
- Vitamin A 3.0
