This recipe requires a pizzelle iron, and a large amount of patience. Each cookie is individually pressed, making a batch of 46 requires a good amount of time.
Makes 40-50 depending on iron size
* 1 3/4 cup Granulated Sugar
* 6 Large Eggs, room temp
* 2 Sticks of Butter, melted and cooled
* 3 teaspoons Vanilla Extract
* 1 teaspoon Pure Orange Extract
* Zest of 3 Meyer Lemons
* 4 teaspoons Baking Powder
* 4 cups All-Purpose Flour, spooned into measuring cup
1. Combine the sugar and eggs in the bowl of a stand mixer. Beat on medium speed for 1 to 2 minutes until well incorporated. The eggs must be at least room temperature. Cold eggs will result in an unworkable batter.
2. Slowly drizzle the melted butter into the mixture, while mixing on medium speed. Add the extracts then the zest.
3. On low speed, add the flour 1/2 cup at a time. Alternate between medium and low speed while beating in the flour. (I turn it to low while pouring in the flour; medium to incorporate the flour before adding more).
4. The batter should have a satin sheen to it, but should be light and stiff. If your batter is too liquid, add more flour, a tablespoon at a time until the batter is stiff.
5. Using a tablespoon scoop, place dollops of batter into the iron. Repeat 20-25 more times depending on iron size. The cookies take about 25-30 seconds in the iron. Fresh, hot cookies can be rolled or shaped into cups.
And on Food52.
PS: I do recommend the Palmer Pizzelle iron- I have two irons, one is a Palmer and the other is CucinaPro. I only use the Palmer...
