pizzelle

i learned to make pizzelle

at the knee of my great-aunt rose

while still quite young

she was an amazing baker

and

a real stickler

i learned not to lick the spoon

at a very early age

each time i lift

my pizzelle iron

from its tattered 

and 

batter scarred box

my memory of  my aunt rose floats richly

in the fragrance of these cookies

and

the season

 Pizzelle 
(printable recipe)

3 1/2 cups flour

1/4 tsp kosher salt

1 Tbs + 1 tsp baking powder

4 eggs

2 egg yolks

1 1/2 cups granulated sugar

3 Tbs Anise flavored extract

4 oz unsalted butter--melted and cooled

combine the flour, salt, and baking powder in a large bowl.  In another bowl, whisk the eggs, yolks, sugar, extract and melted butter.  stir into the flour mixture. this batter will be nice and thick, similar to a pate a choux.  drop by the spoonful onto a hot pizzelle iron.  check after 60 seconds for color. you want it to be a light blonde in color.  do not undercook, undercooked pizzelle will not get nice and crispy.  sprinkle with a bit of powdered sugar and serve.

you can form these into cones or cups, or even cut in fourths while they are still warm.  i like to use them for large and beautiful ice cream sandwiches...or rolled and filled with a bit of brandy flavored whipped cream...but i mostly like them just as they are.

one last thing...

wishing you all

a peaceful holiday

filled 

with sweet memories

humble gratitude

and

deep joy

Merry Christmas