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Take your pick of this peck of fabulous pizzelle recipes

Thursday, May 24, 2001


Last Thursday we made pizzelles, last Friday we made pizzelles, last Saturday . . . you get the idea. We did it because Jean Cubbage of Swissvale requested a "really good" recipe for pizzelles and you, our readers, responded with dozens of "really good" recipes.

Unfortunately, we can't print every recipe. The first thing we did was decide which recipes we would use. We made it simple -- we chose the readers' recipes that purported to be the best. After we tested and tasted, we heartily agree -- they are great.

We tested six recipes and though all the pizzelles look the same, they don't come close to tasting the same. We made pizzelles that are as light as a feather and pizzelles that tease the palate with hints of whiskey and rum and lemon and orange and, of course, anise.

We could not decide which pizzelles we liked best.

The batter for pizzelles is easy to make and takes only 10 minutes or so to prepare. But baking this cookie is time-consuming. The pizzelle iron bakes only two cookies at a time. The average baking time is between 30 and 60 seconds depending on the size of the iron. Our pizzelle iron makes two 4-inch round pizzelles. The cookies were ready in 30 to 35 seconds. But if you're using the larger iron, they may take a few more seconds.

Because we used the smaller iron, naturally we got more cookies per recipe. We placed the hot pizzelles on a cooling rack and then stored the cooled cookies in tins lined with wax paper.

Included with today's recipes are fun ideas on how to turn a pizzelle into a scrumptious dessert -- with little effort.

Everything has a history, and supposedly, pizzelles originated in ancient Italy. Ancient pizzelles were baked over an open fire in irons embossed with a family or village crest. Pizzelles were baked to mark certain celebrations, according to www.edgecraft.com. The tradition is carried on today as pizzelles are baked for holidays and weddings.

Although each recipe was slightly different, they all had one quality in common -- they are too good to be served only on holidays and special occasions.

Note: A few recipes call for anise oil. We found it at Giant Eagle (A 1/4-ounce bottle costs $1.89.)

Mary Bruno of Verona, known as the Cookie Lady at the Penn Hills AARP meetings, says she's been making cookies for years for family and friends. Mary writes: "My pizzelle recipe is known as the best, and the favorite."

Mary Bruno's Pizzelles

1 cup butter, softened
1/4 cup vegetable oil
4 eggs
11/2 cups sugar
1 teaspoon vanilla
1 bottle anise oil or 2 teaspoons pure anise extract
33/4 cups flour
1/4 teaspoon baking soda
1 teaspoon baking powder

Combine first six ingredients. Add flour, baking soda and baking powder.

Heat pizzelle iron. Place about 1 tablespoon of batter on each section of the pizzelle iron.

Cook pizzelles for about 30 to 35 seconds, or until golden. Makes approximately 6 dozen pizzelles, depending on size of iron.

Cake flour is the secret to the thin and airy pizzelles from Trudy Kosey of Canonsburg. "Trudy says: "By using cake flour instead of regular flour, the batter is much lighter."


6 eggs
11/2 cups sugar
1 cup melted margarine, cooled
1 tablespoon anise extract or vanilla
3 1/2 cups cake flour
4 teaspoons baking powder

Beat eggs, add sugar gradually -- beat until smooth. Add cooled margarine and anise or vanilla. Add flour and baking powder -- beat until smooth. By teaspoons, place batter on pizzelle iron. Cook for about 40 seconds or until golden in color.

Philomena Demeter of Monongahela sent us her recipe for "REALLY" good pizzelles.


1 1/2 cups butter, softened
1 cup margarine, softened
2/3 cup granulated sugar
1 pound light brown sugar
6 eggs, separated
2 tablespoons plus 1 teaspoon whiskey, rum and vanilla
9 to 10 cups flour

Cream butter and margarine well. Add half of the granulated sugar and all of the brown sugar; mix well. Add whiskey, rum and vanilla. Add egg yolks, then flour; mix. Beat egg whites with remaining sugar until soft peaks form.

With a wooden spoon, blend beaten whites into dough. Roll into 1-inch balls. Place on pizzelle iron. Bake until done.

Rose Swiderski of Shaler writes: "In response to Jean Cubbage's request for a 'really good' recipe for Pizzelles -- I think I have the best! My friends and family say they are the best they have ever had. My daughter, who lives in New Hampshire, brought my pizzelles to her office and they all praised the wonderful taste! This recipe was passed down to me from my mother."

Rose told us her mother would be very proud to know her recipe was included in today's column.


1 cup sugar
1 cup butter, softened
6 eggs
11/2 teaspoons anise oil
Zest of 1 lemon
Zest of 1 orange
3 cups flour
3 teaspoons baking powder

Cream together the sugar and butter. Add the eggs one at a time -- mix. Add the anise and zests; mix. Add the flour and baking powder. Beat batter well. Drop 1/2 teaspoon of batter on pizzelle iron. Bake until golden.

Paul J. Sciullo of Bloomfield writes: "In response to Jean Cubbage of Swissvale who is looking for a good pizzelle recipe, look no further. Here's one of the best that goes back a long way in my family."


6 large eggs
1 cup margarine, melted
11/2 cups sugar
Pinch salt
1 shot whiskey
1 teaspoon anise oil
2 teaspoons vanilla
31/2 cups flour

Beat eggs; add melted margarine and beat again. Add sugar, salt, whiskey, anise and vanilla; beat until well mixed. Add flour gradually, mixing well (usually the last cup of flour has to be mixed with a spoon). Drop by teaspoon on hot iron. Bake until done or golden.

Irene Soranno of Beechview writes, "This is by far the best recipe ever!"


6 eggs
11/2 cups sugar
1 cup margarine, melted and cooled
2 tablespoons vanilla or anise extract
31/2 cups flour
4 teaspoons baking powder

Beat eggs, add sugar gradually and beat until smooth. Add margarine and extract. Sift flour and baking powder together and add to egg mixture. Drop by teaspoonfuls on hot pizzelle iron.

Add pizzazz to Pizzelles

Here's the request from La-Verne Porta of McKees Rocks: "I tasted a mini chocolate pizzelle with a chocolate-raspberry nut filling. I can make the pizzelle cookie but can't duplicate the filling. Can anyone help? The cookie is absolutely delicious."

Kitchen Mailbox received a response from Dolores Hart of South Side:

"The mini pizzelles are made with raspberry preserves and a dark chocolate bar. You can use any nuts you like."

Here's what Kitchen Mailbox did to duplicate this cookie: While the pizzelle was warm and still pliable, we rolled it into a tube shape and set the cookie aside to cool. Meanwhile, we made the chocolate and raspberry filling. Over medium heat, we melted 2 cups semisweet chocolate chips with 1 tablespoon butter, then added 4 tablespoons raspberry preserves and mixed to combine flavors (at this point 1/2 to 3/4 cup chopped nuts may be added). Using a pastry tube, we filled each pizzelle with the filling.

And here's a variation from Elaine Kray of Munhall: Roll warm pizzelles into a tube. Let cool. Fill pizzelles with chocolate or vanilla pudding. Place pizzelles in an oblong pan (we used 9-by-13-inch pan); refrigerate overnight. When ready to serve, place one or two pizzelles on a plate. Garnish each end with whipped cream. For an eye-catching finish, sprinkle the chocolate pudding pizzelles with chocolate shavings and the vanilla pudding pizzelles with fresh fruit such as raspberries or strawberries.

Layer 5 or 6 pizzelles with alternate layers of pudding ending with a pizzelle. Refrigerate overnight. When ready to serve, cut pizzelle "pie" in quarters. Sprinkle each slice with powdered sugar. Place on cookie tray.

Place hot pizzelles in muffin tins and shape to mold; let cool. Remove pizzelles -- fill with ice cream and whipped cream.

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