Reviewed: Nov. 30, 2007

I NEED HELP!! The cookies do not harden for me, they stay soft. Any advice on what I may be doing wrong??? I left them cool on racks and then placed them into tightly covered containers, why aren't they getting hard for me?? Someone please help me with this, have ruined so many batches of these already!

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GinnyLee

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Reviewed: Nov. 9, 2007

I love this simple recipe. I have made them several times for workmates. Its really simple and really good.

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rightasrain

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Reviewed: Nov. 5, 2007

I didn't make these as pizzelles, we don't have a pizzelle iron. But I did make them in a waffle iron instead. They were a little heavy (due to the iron), but the flavor was great. They tasted best fresh, but were good left over, too.

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Math Ninja

Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Oct. 15, 2007

Very good recipe. I found them a little too crispie to roll for cannoli-style pizzelle though. The aroma while cooking is better than any air-freshner I could ever have in my house!! Yummy.

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DueDonne

Home Town: Mississauga, Ontario, Canada

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Reviewed: Oct. 12, 2007

This recipe was great. We have been looking for the perfect pizzelle and we have finally found it. Followed the recipe exactly. Did take the advice about sifting the flour and baking powder. Worked wonderfully. Thank you.

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kim

Cooking Level: Expert

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Reviewed: May 10, 2007

I have used this recipe for years but sometimes cut down on the flour as I like the pizelles very thin....also used orange peel and they were delicious.

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KIT1

Home Town: Huntington, New York, USA

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Reviewed: Apr. 17, 2007

These were wonderful! I followed the recipe exactly and came out with crisp, lightly flavored cookies. Grazie!

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Mary Kay S.

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Reviewed: Apr. 1, 2007

Just love these. Many friends said they reminded them of the cookies they grew up on. I have finally found a holiday cookie tradition to give as gifts to neighbors. Yum! Yum! Yum!

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Cherylann

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Reviewed: Feb. 24, 2007

I received a pizzelle iron as a gift. A friend gave me her recipe for pizelles, and hers always get rave reviews. But her recipe requires the batter to chill overnight. I saw this recipe and thought I'd give it a try. A+++++! It was so easy, and my pizzelles turned out perfect! Thanks, Betty!

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SAL K.

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2007

THis is a wonderful recipe for crisper pizzelles. I prefer this texture to the softer kind - it doesn't get any better. I use butter and also sift - it makes a difference in the texture for sure. You could also put in a bit more anise. grazie!

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MIASMAMA

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2006

This was the first time I made Pizzelles and they came out delicious! Thin and crispy...perfect! Everybody ate them up fast. Thanks for the recipe.

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Serena

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Reviewed: Dec. 18, 2006

thank you!! perfect recipe, i had lost my old one, and these taste even better.

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HeidiKatherine

Cooking Level: Intermediate

Living In: Saint Johns, Michigan, USA

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Reviewed: Dec. 17, 2006

These were great. I used cake flour to make them lighter. Made one batch with anise and one with vanilla extract - both were excellent!

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JackieO

Cooking Level: Intermediate

Living In: Washington, New Jersey, USA

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Reviewed: Dec. 15, 2006

The flavor of these cookies was great, but they are not the crisp, thin cookie I was expecting.

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patj

Cooking Level: Intermediate

Home Town: Union City, Michigan, USA

Living In: Negaunee, Michigan, USA

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Reviewed: Dec. 11, 2006

What a fabulous recipe! I did substitute butter for the margarine, and doubled the amount of vanilla the recipe called for. I also sifted the flour and baking powder before adding it to the batter. Great holiday cookies for gift giving!

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Mrs. Olsen

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2006

I have made Pizzeles for many years and tried several different recipes. This recipe is by far the best I have tried. Good flavor nice & crispy and not even the first one stuck to the iron.Thanks for the great recipe - I will be using it from now on!!

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HIPGRAM35

Cooking Level: Expert

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Reviewed: Dec. 1, 2006

I haven't yet tried this recipe but plan to. I believe the correct way to pronounce Pizzelle is "peat sell ease". My husband is Italian and he loves these cookies with the vanilla flavoring. I like the anise and the vanilla. I have never tried any other flavoring.

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Cheyenne

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Reviewed: Nov. 18, 2006

I got 7 and 1/2 dozen pizzelles out of this recipe. I added 2 and 1/2 teaspoons of Anise Seed along with the Anise extract. Then I varied the recipe by substituting the Anise extract with 3 tablespoons of Vanilla extract and I added 1/4 cup of Hershey's unsweetened cocoa powder to the sifted flour to make chocolate pizzelles. I got 7 and 1/2 dozen of those as well. I will definately keep this recipe to use over and over.

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Anita - Ontario

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Reviewed: Dec. 27, 2005

Fantastic. My Italian inlaws like them better than their own! I use vanilla instead of anise - just personal preference and then dust them with powdered sugar.

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sahm

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2005

These were great! I made them in my friend's krumkake baker and they came out just fine. I like them with raspberry whipped cream when they are rolled into cones. Can anybody tell me how you pronounce pizzelle or krumkake?

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papayame

Cooking Level: Expert

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