Time 2h10m Number Of Ingredients 9 Steps:
Melt butter and set aside to allow it to cool before use in the batter. In the bowl of an electric mixer, beat eggs and sugar together. Next add vanilla, anise and melted butter. Sift flour and baking powder into mixture, and mix on low until the batter becomes stiff enough to be dropped by a spoon. If you have never made pizzelles before, the batter is surprisingly thick in consistency (and that’s normal). The pizzelle iron closes very tightly, so the thick batter will fill all of the crevices. Once the batter is ready, it’s time to preheat the pizzelle maker. Most have a light on the front to let you know once it is up to temperature. Spray the pizzelle iron with vegetable oil before starting to make pizzelles. You will likely have to spray it a couple of times at the beginning of baking, and then should be pretty stick-free. Now hunker down because this part takes a little bit of time. Drop about 1/3-1/2 tbsp of batter into the center of the pizzelle shape and close the pizzelle maker. Each iron is different, so follow the instructions on the iron that you have. We are using an old VillaWare Pizzelle Baker, and it takes about 15 seconds before the pizzelles are done. Once done, grab a fork and gently remove the pizzelles and lay them onto a flat surface. If they accidentally rip during transit, while still warm the pizzelles are still flexible. So it’s easy to press them together again. Repeat until done. I had the pizzelles cooling on the table, and every time my two year old walked by he would slide one off and run away with it. So, if this is your method too, beware of disappearing pizzelles. Once the pizzelles are cooled, any excess can be broken off of the sides. Now it’s time to add the confectioner’s sugar over top! Pour confectioner’s sugar into a sifter and sprinkle over each side of each pizzelle. Now they are ready to store until Christmas (or eat now of course). We stack our pizzelles about 10-12 high and wrap each stack in an airtight wrapper.
Time 8h45m Yield 120 Number Of Ingredients 6 Steps:
In a large bowl, whisk together eggs, sugar, vegetable oil, anise oil, and whiskey until well blended. Gradually stir in flour until fully incorporated. Cover, and refrigerate overnight. Preheat a pizzelle iron, and spray once with cooking spray. Drop tablespoons of batter onto the centers of the patterns. Close the lid, and cook until steam no longer comes out, about 1 1/2 minutes. Check, and adjust cooking time if necessary. Carefully remove cookies, cool, and store in an airtight tin at room temperature.
Number Of Ingredients 9 Steps:
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. Tips for making perfect pizzelles: ◾Even though I used a non-stick pizzelle maker, I still recommend misting the molds lightly with oil before the first use. ◾Place your tablespoon of batter slightly behind the center of the mold because it will spread forward as you close the lid. It may help to have a second spoon to help scoop the batter off the tablespoon. ◾Speaking of closing the lid, do it slowly to allow steam to escape easily and not burn the heck out of your fingers. Don’t ask… ◾Have a cooling rack easily accessible next to the pizzelle maker. I found the best process for me was to use a wooden spatula to remove the pizzelles from the maker to the cooling rack, start the next batch of pizzelles cooking, and then move the cooled pizzelles to a stack to make room for the next round of hot ones. ◾The pizzelles will be very flexible when you remove them from the pizzelle iron. They will stiffen up as they cool. I actually prefer them after they sit for about a day, but they don’t often last that long! ◾If you want to mold your pizzelles into a different shape, do it while they’re still warm and flexible. Get creative!
Time 50m Yield 24 Number Of Ingredients 6 Steps:
In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth. Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container. For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.
More about “pizzelle made with vegetable oil recipe 385”
Number Of Ingredients 7 Steps:
In a large bowl, beat together the sugar and oil. Add the eggs, salt, zest, and extract. Beat well. Gradually stir in the flour until the mixture is smooth. It will be very soft and sticky. Heat the pizzelle maker according to the manufacturer’s instructions. Wet your hands. Take a scoop of dough the size of a walnut and roll between your hands to form a ball. Or you can use a spoon to place the dough on the pizzelle baker. Place the dough on the pizzelle surface.. Close and clamp the lid and cook until golden brown, about 30 seconds. Transfer pizzelles to paper towels to cool. Repeat with remaining dough.
