Rounding out my obsession with Dusty Rose this week with a family favorite, Pizzelles. They are not too sweet, they are perfect to have with a cup of tea, my children love them, but they are a pain in the #&* to make!
I made these for a Valentines Day treat but looking forward to Easter the Pizzelles would be fun in all the pastel colors of spring.
Spring is around the corner!
My Grandmother was Russian and every Christmas she would make about five different kinds of Russian cookies. She called these pizzelles Russian Tea cookies. There are all kinds of recipes on-line and most often they are referred to as Italian cookies. The recipe I used is from the blog, Proud Italian Cook
I left out the anise and added more vanilla. We try to use all organic ingredients, but I ran out of my Vanilla extract and had to make due. I never use food coloring that isn’t all natural. I decided not to use the beet powder on this project but beets make the pretties magenta color in frostings and batter.
Marie’s Recipe from The Proud Italian Cook
1 cup of sugar
1 cup of melted butter
3 cups flour
1 tablespoon baking powder
( For anise flavor add 1 teaspoon of anise seeds and 2 teaspoons of anise extract) if you use pure anise oil, use much less like 1/2 teaspoon or a teaspoon.
Melt butter and set aside. Beat eggs and sugar until light yellow, 2-3 minutes. Add melted butter and vanilla or other flavorings. Beat until blended. Sift together the ingredients, fold until just blended, add remaining flour and fold again until just incorporated.
Heat pizzelle iron, place 1 heaping teaspoon of batter in center of pattern. Bake until golden brown, about 30-40 seconds. Remove and cool on a rack. Repeat with remaining batter. This could make six dozen depending on how deep your grooves are on your iron.
I hope you enjoy these as much as my family does. It helps if you can set yourself up at a big table and turn on a movie while you are pressing your pizzelles!