Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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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.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
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Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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