Wednesday, July 13, 2016

Vanilla Lemon Italian Pizzelle Cookies

Zest of 1 lemon
1/4 cup freshly squeezed lemon juice
2 tsps. vanilla extract 
2 cups unbleached all purpose flour
1/4 tsp. salt
2 tsps baking powder
3 eggs
8 tbsps. unsalted butter melted
1/4 cup milk
3/4 cup sugar

Step 1 - Heat up your pizzelle maker according to manufacturer instructions (mine is a vintage one I got on eBay, there are no settings just "on."). Mix flour, salt, baking powder together then set aside. In your mixing bowl with the paddle attachment mix your eggs, sugar, vanilla and milk until combined evenly. Add in your butter, lemon zest and lemon juice slowly. Finally add in your dry ingredients in small amounts until the batter/dough comes together. 
Step 2 - Take a 1 tbsp cookie scoop amount of dough and place in the center of each pizzelle press mold, close the lid and cook anywhere from 17 seconds - 1 minute. In all seriousness mine literally takes 17 seconds to cook two cookies. Some machines can take up to a minute so read your machine's suggestions. Remove and place on a cooling rack and serve. I find they taste better after a day or two even! Enjoy :)

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