Pizzelles are one of my favorite cookies and a staple at my family cookie swap. But we don’t just eat them around the holidays. Every year at my family reunion one relative would never fail to bring them along, thus ensuring her status as the “favorite aunt”!
Pizzelles are a traditional Italian cookie. The name means “round” or “flat” and is believed to have originated in the Abruzzo region of Italy. The distinct shape of the cookie is made by using a press which resembles a waffle iron.
Once the cookie is finished off with a dusting of powdered sugar it tastes like an almond-flavored snowflake.
1 1/2 cups white sugar
1 cup margarine, melted and cooled
2 tablespoons anise extract
3 1/2 cups all-purpose flour
4 teaspoons baking powder
Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
Preheat your pizzelle iron according to the manufacturer’s instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.