Lemon-Vanilla Pizzelles, Take 1
Recipe type: Dessert
Cuisine: Cookies
Closely adapted from Nancy Baggett
  • 10 T (1¼ sticks) unsalted butter (I added a pinch of salt to this recipe)
  • 2¼ cups AP flour
  • ¼ t baking powder
  • 2 large eggs
  • ⅔ cup granulated sugar
  • 2 t fresh lemon juice
  • zest of 1 large lemon (I used 2 small and next time would increase)
  • 1 t vanilla
  1. Melt the butter in the microwave and set aside. Whisk together the flour and baking powder (and the pinch of salt, if using). Set aside.
  2. Using an electric beater, beat the eggs on medium speed until frothy. Slowly add the sugar with the beater running, and beat until the egg mixture is lighter in color and whipped. Add the lemon juice, lemon zest and vanilla and beat to incorporate. Mix in the dry ingredients. Mix in the butter--you will need to beat to incorporate it as the mixture will be quite thick. When it is done it will also be shiny.
  3. Brush your pizzelle iron with melted butter or oil (make sure it is seasoned according to manufacturer's instructions; we use a nonstick iron). How much batter you will use will depend on the size of your iron; we needed 1-2 tablespoons. Close the iron--I have seen instructions for as long as 2 minutes, but ours would have been dark brown and unpleasant by then. 30 seconds works on my mom's iron (although we were so busy talking she lost her rhythm and overcooked a few). When the pizzelle is light gold on both sides, use a silicone fork to peel the pizzelle away from the iron--right now, while it is hot and malleable, is the time turn it into a bowl or cone if you wish. We've always served ours flat. Let the cookies cool on wax paper and then serve, sprinkled with powdered sugar if you want.
Recipe by The Spiced Life at https://www.thespicedlife.com/lemon-vanilla-pizzelles-take-1/