Pizzelles

A couple nights ago we went to my mother-in-laws house with two of our nephews to start the process of making pizzelles for Christmas.  Since I can eat about 20 in one night myself you can image how many we have to make.  Nicky's mom usually makes them with jelly between them or just plain. But at our wedding reception our cousin NikiPaula made chocolate almond pizzelles.  Since that is my favorite ice cream I had to try them... and yes they are my favorite pizzelle as well. So this year we decided to make both. THANKS NIKIPAULA!!!

First you need your ingredients (recipe at bottom of post.)  mixed, ready to go and a HOT pizzelle iron.

Place a small scoop of batter on iron and close the iron. Make sure and gently squeeze the handles to keep them closed while the batter cooks. Should take about 30 seconds.

Once cookie is done open iron and use a fork to gently release the cookie from the iron. Cookie will be soft and pliable at first. Sit cookie aside to cool and harden. 

Jelly filled pizzelle, ready for the freezer.

Chocolate Almond

Pizzelle Recipe - small batch

2	Eggs
1/4 cup	Sugar
1/4 cup	Melted Butter (not hot)
1/2 tsp.	Vanilla
1 cup	Flour

Optional Ingredients: anise seed, orange rind, nuts

Beat eggs till light, beat in sugar, butter, and vanilla (and optional ingredients). Stir in flour.

We used a small scoop which makes it easier to drop on the iron and maintain the same size cookie. 

You can eat them plain or you can put jelly between two hot pizzelles and let them cool. Once they are cool you can put them in freezer bags and keep them in the freezer. If you have company pop in just pull a few out and place on a plate. 

ENJOY!