Reviewed: Dec. 21, 2011

Same recipe I use every year. The only change I make is to whip the egg and sugar until very frothy. This seems to make the cookies very light. Just remember to not beat the batter too much if you want light and delicate cookies.

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Reviewer:

tammyjk

Reviewed: Dec. 17, 2011

I grew up with Pizzelles at Christmas Time however the recipe that was passed down to me you had to guess at the flour that was needed. This recipe made it very simple. I rated this recipe 5 stars because this recipe was just like my Mothers. Thank You & Merry Christmas......

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Reviewer:

Tina

Reviewed: Dec. 15, 2011

easy, husband claims too eggy tasting. He grew up with them, new to me. added some neon purple food coloring....pretty cool!

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Reviewer:

AKGEM

Cooking Level: Intermediate

Reviewed: Nov. 15, 2011

Unfortunately, I've made many pizzelles in my day and this recipe was a bummer. My iron was the ideal temp and I followed the instructions, but then I had to tweak the proportions on everything until it was right. Basically, too much baking powder, 1 egg too many, not enough butter... There are some much better recipes to try. Sorry, but I gots to be honest y'all.

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Reviewer:

rrvcottravel

Reviewed: Oct. 24, 2011

nice flavor easy to work with the dough one of the tricks it to use a good high quality vanilla extract not the fake stuff that comes in the little plastic bot.

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Reviewer:

jvu61

Cooking Level: Expert

Home Town: Bronx, New York, USA

Living In: Fishkill, New York, USA

Reviewed: May 12, 2011

This is the VERY BEST recipe I've found for Pizzelles! The pizzelles turned out perfectly - crisp and delicious! I did adjust the recipe just a bit to suit my family's taste. I added 1/4 teaspoon of Almond Extract (in addition to the 1 TBSP of Vanilla Extract that is in the recipe).

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Reviewer:

JacLovesBaking

Cooking Level: Expert

Reviewed: Dec. 26, 2010

We've always had these in our family at Christmas but only the anise flavored ones. I usually use my Gran's recipe but my husband wanted the chocolate ones so I found this recipe. I used it for the anise ones, too, and they are perfect! The only thing I do different is still use the vanilla even when making the anise ones. It seems to lift the flavor of the entire cookie.

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Reviewer:

Monica G.

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Reviewed: Dec. 24, 2010

I followed the recipie exactly and these came out perfectly. Nice and crispy and not too sweet. I used my Italian mother's ANCIENT pizzelle iron to make them...so many good memories!!

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Reviewer:

Lisa

Reviewed: Dec. 22, 2010

Just made these for the first time ever. Very easy recipe and they are delicious. I used 1 teaspoon vanilla and 1 tsp anise extract. Very good. Next time I'll use all anise.

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Reviewer:

mern3361

Reviewed: Dec. 18, 2010

I just made this recipe and it turned out pretty good. I did have to add another 1+T of vanilla though to make it taste like vanilla. Otherwise they tasted like nothing. I really am not sure how much vanilla I ended up putting in them. I made it with 1T and mae a few pizzelles and added another T and that still didn't seem quite enough, so, I only had a little left in my bottle so I just poured it in. I still think it could've used just a bit more. I usually make anise flavor, but am completely out. :( They are not very crisp though, maybe cause of the extra vanilla??? I don't know. They were crisp when I made them and now 2 hours later, they are sort of crispy. Maybe I needed to cook them longer. I'll have to keep playing with the recipe another time. Next time I will do anise and see how they turn out. Better than the last recipe I tried though and really easy.

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