Waffle cone cookies and ice cream
How about we kick Monday morning off on a sweet note with these waffle cone cookies? The lovely Apryl Ann Photo + Layered Bake Shop are here to show us just how to make these delicious homemade pizzelle cookies for your ice cream (not to mention give us something to crave all week long). Take it away, guys…
What is a pizzelle you ask? It is thin anise flavored Italian cookie. I grew up making these by the dozens every Christmas for my Italian grandfather. I was always in awe of the gorgeous pattern the pizzelle iron made, and like my grandfather I grew to become obsessed! I am actually not a fan of anise, however it is hard for me to enjoy these cookies without it. They are quite surprisingly delicious with the added flavoring and I encourage you to use it. But have no fear, I have included some alternative flavors that are just as delicious. That is what makes this recipe so great; its ability to be customized. Strawberry ice cream with a lemon flavored waffle cone like cookies, can you even imagine? This is a fun activity to do with your kids! My family recipe is sacred but I have created by own similar one you can follow here:
Prep: 15 mins
Cook: 35 mins
Ready: 45 mins
Makes approximately 2 dozen
4″ scalloped cookie cutter
Measuring cups and spoons
3/4 cup granulated sugar
1/2 cup butter, melted
1 tablespoon anise extract (or pure vanilla extract)
1 3/4 cup of flour
2 teaspoons of baking powder
*It is important to follow the instructions on your pizzelle maker. Some are non-stick and others need to be brushed with oil.
1. In a large bowl, beat eggs and sugar with a whisk until thick. Stir in the melted butter and anise (or vanilla). Sift together the flour and baking powder, and blend into the batter until smooth.
2. Heat the pizzelle iron, and brush with oil if needed…you must read the directions that come with your iron. Drop one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron and it turns the perfect shade of brown. Carefully remove cookies from the iron by sliding the butter knife under it and lifting up. Transfer to a flat surface and center your cookie cutter before pressing down. Then move the cookie to another flat surface to cool and harden.
3. Cool completely before storing in an airtight container.
Alternative flavors: Chocolate, add 1/4 unsweetened cocoa, an addition 1/4 granulated sugar, and an additional 1/4 teaspoon of baking powder. Lemon, add 1/2 tablespoon of fresh lemon juice and 1 teaspoon of lemon rind (you can adjust to your level of preferred lemony) Expresso, add two tablespoons of instant expresso coffee. Bourbon (yes, this is amazing!), replace the extract in the recipe with 1 tablespoon of bourbon.