6 eggs
1 1 / 2 cup sugar
3 1 / 2 cup flour
2 tablespoons vanilla or Anisette liquor
1 / 2 cup margarine, melted
1 / 2 cup butter, melted
4 teaspoons baking powder

Confectionery sugar

1. Preheat Pizzille iron maker for a few minutes.
2. Beat eggs in a large bowl. Add the sugar gradually, while continually mixing.
3. Add cooled melted margarine and butter along with the vanilla. Blend well.
Mix flour and baking powder together and gradually add to egg batter while beating continuously.
4. Dough will be sticky. Drop by teaspoonfuls of dough onto center of heated open pizzille iron designs one at a time. Cooking time should be a minute or less for each cookie to cook until golden in color.
5. In a very large pan sprinkle very generous amounts of Confectionery sugar to cover the bottom of the pan. When cookie is ready place on top of the Confectionery sugar and then sprinkle more sugar over the top of the cookie. Cool completely before placing in a container.
6. Options: Place batter in the refrigerator over night and take out a 1 / 2 hour before using. Use more pans to move the cookies around as you cook them so they cool quicker.
7. ENJOY! – Not pizza – pizzilles!

I entered a cookie exchange contest with my pizzelle cookie recipe and lucky me, I was picked as one of the 12 finalist. Unfortunately, I didn’t win, but that’s how the cookie crumbles.

My pizzelle cookies are my traditional Christmas cookie. I have been making them for years. I learned how to make them from my uncle’s mother who made them one at a time. She used a cast iron pizzelle maker that was hand held over the stove and turned manually. I remember she lent it to me once when I was about 15 years old. It took forever to make a batch of pizzelles, turning one cookie at a time over the stove. Today, I have two electric pizzelle makers and it still takes time and patience. But this cookie is definitely worth it. Christmas just wouldn’t be the same without pizzelles!