Pizzelle
Yield
16 dozenPrep
20 minCook
0 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butter
|
|
| 4 | cups |
sugar
|
|
| 1 | dozen |
eggs
|
*
|
| 3 | teaspoons |
baking powder
|
|
| 8 | cups |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | shot |
whiskey
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butter
|
|
| 946 | ml |
sugar
|
|
| 1 | dozen |
eggs
|
*
|
| 15 | ml |
baking powder
|
|
| 1.9 | l |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 5 | ml |
vanilla extract
|
|
| 1 | shot |
whiskey
|
* |
Directions
1) Melt butter, add sugar.
Beat well and add egg yolks and vanilla.
Add whiskey and mix.
2) Mix flour and baking powder and slowly add to egg mixture.
3) Beat egg whites until stiff.
Fold intoflour mixture. Dough should not be sticky.
Add enough flour so batter will drop from floured spoon (not more than 1 cup of flour)
4) Refrigerate dough overnight to make it easier to handle.
5) Use a pizzelle iron to make these cookies.
Makes 16 dozen cookies.
