Pizzelle after Supper

Pizzelle after Supper is filed under Cookies and built around whole eggs, granulated sugar, and unsalted butter melted. Plan on 50 cookies.

Count on 10 minutes of prep, 10 minutes of cooking, 1 hour of resting, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 3 whole eggs
• 1 cup granulated sugar
• ½ cup unsalted butter melted
• 2 tablespoons whole milk
• 2 ¼ teaspoons vanilla extract
• ¼ teaspoon anise extract more if desired
• 1 ⅔ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoons kosher salt

How the cooking goes

1. In a small bowl, whisk together flour, baking powder and salt. Keep it to one side.
2. In a bowl whisk eggs then whisk in sugar followed by milk, butter, and extracts. Fold through the flour mixture.
3. Cover with plastic wrap and allow to sit for an hour. Do not skip this step because the flour needs to hydrate and the gluten needs to relax.
4. Cook in pizzelle iron. Be sure to preheat the iron until smoking hot and then give it a spray with nonstick cooking spray after every few rounds, just to be safe. You can tell you from experience that cleaning the grooves of an unsprayed iron is unforgettable. Unforgettably awful. Trust.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Linzer Cookies with a Soft Middle and Pignoli Cookies Baked Until the Edges Set.