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These nutmeg-flavored cookies, baked on a pizzelle iron, are crisp and light. Serve as a holiday dessert or with a flavored coffee.
Beat eggs in bowl on high speed until thick and lemon-colored. Beat on medium speed, gradually adding sugar, until well mixed. Add all remaining ingredients; continue beating until smooth.
Heat electric pizzelle iron according to manufacturer’s directions.
Place rounded tablespoonful batter in center of heated pizzelle iron; close lid.
Bake 1-3 minutes or until evenly browned on both sides. Open iron; lift pizzelle off with thin spatula. Cool completely. Repeat with remaining batter. Store in loosely covered container.
Dietary Fiber: 0g
I have my grandmother's recipe who is from Italy and she got it from her mother and absolutely it is 100% butter in the recipe NO margarine. The traditional way to make Pizzelles is using anise flavoring. They are sprinkled with powdered sugar NO cinnamon nor nutmeg.
Why didn't you post my comment from yesterday?
If you make pizzelles with butter your cookies will be heavy and hard, not thin and crispy. You should be able to see light thru the cookies. Use 100% margarine, not the light kind. You will notice a difference.
Very easy to make and my family loves them, tender crisp, not to sweet cookie. dusted with powder sugar and cinnamon. I have also made them with a orange flavoring and zest either way you can not go wrong with this recipe.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2818
© 2014 Land O'Lakes, Inc.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin.
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As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin. More ...
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