We have another great holiday recipe today from Melody Heck Gatto. She’s sharing her family’s Pizzelle Filled Cookies. I don’t know about you guys but I LOVE cookies in December, and I can’t wait to make these. I mean look at those…they look DELICIOUS.
Pizzelle Filled Cookies
Yield 72 cookies Units US
- 6 large eggs
- 1 1⁄4 cups granulated sugar (I have used 3/4 to 1 1/4 cups sugar..they come crispier with the larger amount)
- 3⁄4 cup salad oil (canola oil)
- 1 3⁄4 cups all-purpose flour
- 3 tablespoons anise flavoring or 3 tablespoons anise oil
- Beat eggs until thick and lemony colored.
- Add in, beating well the sugar and beat until thick, beat in the oil and continue beating.
- Add in the flour.
- Add in the flavor.
- Heat the pizzelle maker on stove top, or if electric plug in unit.
- Drop tablespoon of batter onto iron and bake until golden light brown in color.
- I like mine very light.
- Roll/Wrap around a wooden clothes pin or something a bit bigger.
- Remove and cool on wire rack.
- Once cool, use icing bag to fill the inside with cream. Squeeze into each side and it will meet in the middle.
- If you are using anise oil, then use less amount than you would the flavor, as oil is stronger. But taste a few after been cooled and you can always add more flavoring as you go. I have also added a few tablespoons of cornstarch in place of some of the flour, so they stay crisp in those humid days. Hope you do try and like this heirloom recipe. Amount of cookies depends on the size you make them also. Also the batter can be covered and placed in the fridge for a few hours or overnight too.
- 8 TBSP, FLOUR
- 3/4 CUP MILK
MIX FLOUR AND MILK. COOK AND STIR TILL SMOOTH. SET ASIDE.
- 1 CUP CRISCO
- 1 CUP MARGERINE
- 1 POUND BOX POWDERED SUGAR
- ADD 2 TSPS.VANILLA
- ADD TO COOLED PASTE AND BEAT WELL
- BEAT IN 1-70Z. JAR MARSHMALLO CREME
- AND CONTINUE TO BEAT UNTIL FLUFFY AND WELL MIXED