Monday, December 23, 2013

Pauli's pizzelles

My mom has been making these Italian pizzelle cookies at Christmastime for over fifty years now. Angelina, her Italian mother-in-law, taught her how to make them when she first married her husband Rudy, and I don't think she's missed a year since. Pauli learned to make pizzelles the hard way, on an ancient pizzelle iron that she bravely held over an open flame, so I know she's glad to use the easy, electric kind of pizzelle maker now. A few weeks ago we made a triple batch of the cookies together,  but better yet, we made a day of memories.

Pauli's pizzelles
6 eggs
1 3/4 cup sugar
3/4 cup melted butter
5 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon anise seeds
1/4 tsp. anise oil

In a large bowl, combine the eggs, sugar and melted butter and mix until well combined. Add the flour, baking powder, anise seeds, anise oil, and mix well. Cut dough into 4-5 sections. Dough should be firm enough to roll into long snakes. Then cut the snakes into 1 inch length sections. Roll each section into a ball and place onto the pizzelle iron for 50-60 seconds. Lift off the pizzelles with a fork and set them flat on a cookie rack to dry and firm up.

Thanks mom!

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