Before we begin, let’s have a quick linguistic lesson:
The correct pronunciation of these cookies is PEET-sell-lays…..
Not pizzz ells.
Linguistics aside, I think these are, hands down, Alexander’s favorite. Especially when I form the warm cookie into a cup shape, and fill it with ice cream, hot fudge sauce, and sprinkles.
I generally don’t stray too far from the basic recipe, as I’ve discovered that some things are best when left in a plain and simple format.
And more one thing – these are exceptional when made into a s’more. A nice change from the usual graham crackers…..
Pizzelle – Nick Malgieri’s Cookies Unlimited
2 large eggs
1 large egg yolk
¾ c. sugar
2 tsp vanilla extract
8 tbs. butter, melted
1 ¾ c. all purpose flour
2 tsp baking powder
Beat eggs and sugar together until light yellow. Add melted butter and vanilla, and beat until blended. Stir together the flour and baking powder. Fold the flour mixture into the egg mixture until just incorporated.
Heat pizzelle iron. Brush lightly with butter (I use Pam) and place 1 tbs. dough into the center of each grid. Bake until steaming stops – about 1-2 minutes. Carefully remove pizzelles to wire rack to cool completely.
Using same batter formula as above, reduce flour to 1 1/3 cups and add ¼ c. unsweetened cocoa powder.