I grew up on these cookies. All the memories of making them with my mom and/or grandma hold a special place in my heart. So when I came across this recipe, I KNEW I had to make them! These cookies are traditionally made with anise extract, which gives it this special flavor that you won’t get anywhere else! They are truly one-of-a-kind and TOTALLY worth making!
You’ll need a pizzelle iron in order to make these. Here’s the pizzelle iron I used! It’s the one my family has used for a while and works EXTREMELY well!
- 6 eggs
- 1 cup butter, melted
- 1½ cups sugar
- pinch of salt
- 1 teaspoon anise extract
- 1 teaspoon vanilla extract
- 3½ cups all-purpose flour
- Using an electric mixer, beat the eggs on medium speed until pale and thick (about 3-5 minutes). Add in the melted butter and mix until thoroughly combined. With the mixer still running, add in the sugar and mix until combined. Add in both the extracts and continue to mix. Reduce the speed to low and gradually add in the flour, mixing until combined.
- Preheat and prep (such as spraying with Pam) the pizzelle iron according to the manufacturer's directions. When ready, drop batter by heaping tablespoon onto iron, close, and hold closed for as long as the manufacturer states.
- When ready, open the iron and remove pizzelle with a rubber spatula. Repeat until all batter is used.
- Store in an airtight container (or cookie tin). Enjoy!
When you drop the batter onto the iron, putting it slightly above the center of the circle ensures that the batter spreads the whole way to the back of the mold.
Adapted from Always on Sunday