Cinnamon-Chocolate Pizzelles
Yield
18 servingsPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
cocoa powder
|
|
| ⅓ | cup |
margarine
or butter, , melted and cooled |
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| 2 | teaspoons |
vanilla extract
|
|
| 3 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 59 | ml |
cocoa powder
|
|
| 79 | ml |
margarine
or butter, , melted and cooled |
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1E+1 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
Directions
Stir together flour, cocoa powder, baking powder, and cinnamon.
Beat eggs in small mixer bowl with mixer on high speed 4 minutes or until thick and lemon colored.
Gradually beat in sugar on medium speed.
Beat in margarine and vanilla.
Add flour mixture; beat on low speed until combined.
Heat pizzelle iron according to manufacture's directions.
Place a slightly rounded tablespoon of batter slightly off-center toward the back of grid.
Bake according to manufacturer's directions.
Turn wafer out onto to paper towel to cool.
Repeat with remaining batter.
