Growing up, there were several cookies that graced our Christmas tins every single year without fail. Wedding cookies, decorated sugar cut-outs, date-nut pin wheels, pizzelles…. Some traditional cookies I have kept, such as the wedding cookies and painted sugar cut-outs. Some, mostly those involving dried fruits, I have left behind. I have never made pizzelles before because they require a special iron, but my mom was coming to visit to help me bake and decorate for the holidays, so I asked her to bring her pizzelle iron. I also asked her if she would mind if we tried a different recipe. Not because I don’t love our family recipe, because I do, but rather because, me being me, I wanted to try other recipes and techniques.
This is not a definitive recipe so much as an entry into a journal of my experiments with pizzelle making. There will be more because I loved using the iron and am excited to get my own (hint, hint Santa). They are experiments because while I am enjoying the results, I am not satisfied yet. And experiments also because I have always thought I would prefer pizzelles with lemon (to those made with anise, which is what I grew up with), but I don’t think I found the right flavor balance yet. One further issue is that I want to understand why my grandmother’s recipe very strictly calls for shortening, with the admonition to never use butter or oil–and yet every pizzelle recipe I find uses butter (and indeed, when you see how little is in the cookie, you would expect to prefer a buttery cookie). I have always wondered if it was an economic issue–maybe she perfected the right balance of ingredients for using with the cheaper shortening.
For my first experiment, I turned to Nancy Baggett’s The International Cookie Cookbook
The lemon flavor was too faint for me as well, so I tried adding lemon oil but somehow (maybe my oil is getting old?) it did not translate as well as additional zest would have. So next time I am increasing the zest as well. I am also wondering what fresh Tahitian vanilla beans might do for them…. But for now, here is recipe number one, definitely worthy of being made and served the same day without storing.
- 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
- 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.
- 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.
- 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.
Affiliate links were used in this post, but only for items I would be discussing and linking to in any event. Curious about the recipe I eventually decided I liked best?
I bought a pizzelle iron at a garage sale. I'll be sure to keep an eye on how yours are coming out!
One of my aunts was the pizzelle maker of the family and the homemade ones were so thick and chewy…so much different than storebought! My aunt died about ten years ago and I have been pizzelle-less ever since! These sound delicious.
The reason they were thick and chewy is because your aunt did not lock the handle. When you lock the handle they will be thin and crisp. I know because I make them both ways.
These are beautiful, and love the flavor profile!
I love these cookies but I have never made them myself. They look like fun to make not to mention yours turned out beautiful! 🙂 I think more lemon zest would be a wonderful idea. Mmmm
These look so pretty! I want to try but I don't have that press 🙁
Mmmm…pizzelles…I haven't made them yet this season. They look just wonderful. The lemon flavoring is a wonderful idea. I tend to overindulge in these cookies though. 😉
Just wanted to share that my grandmother would keep them in a gift box and they would stay crisp. 🙂
Laura,
To respond to your comment about never using butter. My mother’s recipe from 40 years ago called for butter also but she told me that she used margarine because the pizzelles would keep longer without getting rancid. I know margarine is a dirty word in our health conscious world but that’s what I use and get great results. Mom was right. There was one year when I made about 5 batches and didn’t get the chance to give away as many as usual as Christmas gifts. Six weeks later the pizzelles, kept in a tin, were as fresh as when they were made. Good luck with your experimenting.
Have you ever tried using half butter and half shortening? Also, have you ever had a butter cookie go rancid? I mean, my shortbread keeps forever… Thanks for your input though–I did notice this year my mom made them before visiting me, I think she was trying to avoid the debate lol!
Second night of Parent/Teacher Conferences and I am passing time by reading the archives of your blog. Aunt Gloria used melted butter or margarine in her pizzelles. Grandpa’s cousins Ergie and Jennie used oil. I think I remember Grandma saying that if you used butter you had to be very careful as they would burn easier. I also know that Grandma would hold the handle very tightly until all the steam let out of the iron. Her cookies were always very light, thin, and crisp. I also know that while she always made the anise pizzelles at Christmas (and throughout the year as they were Grandpa’s favorites) she would also make other flavors. I remember her making vanilla, chocolate, and she would make lemon ones and orange ones. She would use the juice from the fruits and add their zests for flavor and color. I also remember one year she used coconut flavoring in them and drizzles them with melted chocolate. It was like eating a Mounds bar. Grandpa would improvise like you do, but she didn’t let people try her “concoctions.” Maybe she was afraid they wouldn’t be liked, or maybe she was a purist when it came to others: A pizzelle should be anise?
This makes me so happy to hear, because let’s just say that some in the family believe that the traditional holiday pizzelle as Grandma taught it to Mom is the ONLY possible pizzelle that should ever be made! Mom and I experimented with fiori di sicilia this year and the results were amazing–but not pretty enough for the blog. I need to keep fiddling. The butter ones DO burn faster and I have not solved that part of the riddle yet.
Pizelles freeze well in sealed freezer storage bags.
I bought a vintage Palmer pizzelle maker at a thrift store. Fortunately, a “base” recipe was thoughtfully provided by the manufacturer in the form of a label on the bottom handle. Always thin and crisp. I like this pizzelle maker because the lid (top half of iron) is HEAVY. The issue of locking or holding the handle tight isn’t a problem.
Was the brand black angus??
Hi Laura, This is the first time making Pizzelles on my own! My dad always made them for the holidays. Since his passing, I inherited his wonderful Pizzelle maker. I made this recipe for the Christmas season mixing the red and green sprinkles in the batter and I must say they turned out scrumptious and festive! I also like to be daring and try different flavors and combos etc. It’s fun and makes the house smell amazing! Thanks for the wonderful recipe (I couldn’t find my dad’s recipe) but this was mighty close. 😊
I am so glad they turned out well! And I am glad you have your dad’s iron. If you are curious, this is the recipe I finally decided I liked best: https://www.thespicedlife.com/pizzelles-traditional-anise-citrus-vanilla/
My grandmother had a pizzelle iron made in Italy especially for her with her initials in the iron. They made the thicker, chewier type pizzelles almost like a cake.
I’ve been looking for an iron to give a similar type of pizzelle and not the crispy crunchy kind. Anyone have suggestions?
I’ve never heard of thicker, chewier pizzelles–but color me intrigued! I hope someone weighs in!
I have lemon oil..can I use it..and how much do I use..I have a small 2oz bottle..
Yes you can. Cooking with certain essential oils, especially those that can sub for citrus zests, is both brilliant and tricky. I always do it by smell. Start with 1-2 drops. Literally just drops. I have encountered some lemon oils that were cut by a neutral oil–in that case you may need more. I like a lot of lemon so I might even start testing at 3-4 drops. But after that mix the dough and take a good whiff. If the lemon smell is strong, stop there. If not, add another drop or 2. I do believe lemon oil is more forgiving than orange or peppermint. Those 2 can quickly become super overpowering. I don’t think I have ever felt I added too much lemon oil to something. But truly, we are talking drops.