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Mrs. A.’s Pizzelle Cookies

Mary Anne here. After the spectacular wedding and much-needed vacation for this “M.O.B.,” I’m happy to report that we’re back in full cooking mode and will hopefully make up for the past few weeks of “radio silence.” I can’t wait to try the recipes Mariel has brought back from her honeymoon in South America! She’s working on Empanadas as I write.

Every once in awhile, someone crosses your path and it’s as though they were sent from Heaven–a total surprise and a gift that’s treasured from the very first moment. The following recipe is from my blessing from above. She has only been in my life for about nine months, but she will be in my heart forever. Mrs. A., who asked to remain anonymous, is without hesitation, our biggest “Feast” fan. Even her grown daughters now follow our blog, including one or two that never cook. One of them, Angel, along with her own daughter, actually drove from New England in June just to attend our cooking demo at Bloomies!

Mrs. A. frequently writes to anyone she can think of, including celebrities and CEO’s of major food chains, to promote our little blog! She is incredibly warm and loving and has become like a second mother to me, cheering both Mariel and me on with her  support, humor, and endless supply of delicious Italian “takeout” specialties from her kitchen. Mrs. A.’s is a large, extended family  and whenever I visit their home, the house is buzzing with activity as children and grandchildren come and go, grabbing pieces of the many cakes and cookies produced in the heart of their home.

She also makes a mean Pomadore Giardinare a la Agnese sauce for her homemade Gnocchi, but I have yet to wrestle either of those recipes from her as she prepares them by instinct rather than the written plan! I managed to wrangle this one though, so I thank you Mrs. A. for the incredible joy you have brought to all the lives you touch. Cheers!

Mrs. A.’s Pizzelle Cookies
Makes approximately 40 cookies

Notes:You will need a Pizzelle Waffle Maker for these treats.There are plenty of variations for these cookies. You might try adding a “handful” of groundnuts,  ½ teaspoons of cinnamon, and 1/8  Teaspoon of ground cloves to the batter. Additionally, if it’s chocolate you crave, Mrs. A. adds ¼ cup powdered cocoa with 1 Tablespoon of instant coffee to create a mocha pizzelle.

We’ve been receiving inquiries about freezing these treats, and as noted at the very end — Yes, freeze away! Just be sure that they are tightly sealed in either a container or zip-lock bag.

On another note, you can bake these babies using Splenda instead of sugar to lower the calorie count. I should have mentioned earlier that when any recipe calls for granulated sugar, you can swap out the sugar for Splenda. The measurements are identical, so there’s no calculating. It’s less expensive if you buy it by the bag rather than using the packets made for coffee. You’ll find it in the baking aisle of your local market. I have made my mom’s cheesecake using Splenda and swear I couldn’t tell the difference. Some people say that it leaves a slight aftertaste, but really it’s barely discernible, if at all.

3 ½ cups flour – stock
1½ cups granulated sugar  or Splenda – stock
4 teaspoons baking powder – stock
6 eggs, lightly beaten – stock
1/3 cup Canola oil – stock
2 teaspoons vanilla extract – stock
Cooking spray (“Pam” or generic) – stock
Confectioner’s sugar (optional) – stock
Grand Total Assuming  Well-Stocked Pantry: $0!

1. Spray the waffle maker with Pam. Preheat – the iron will throw off steam.

2. Sift together the flour and baking powder and set aside.

3. Using a mixer, beat the eggs with the sugar, adding the sugar gradually, 2 Tablespoons at a time.

4. Add the canola/vegetable oil and vanilla, beating until well incorporated.

5. On the lowest speed, gradually add the flour mixture until blended.

6. Drop a large spoonful of the batter into the center of preheated pizzelle maker. Close the lid and hold it down until it stops steaming. Using a fork, peel the cookies from the waffle maker. The cookies will be golden brown. Repeat until all the batter is used. Sprinkle with Confectioner’s sugar, if desired.

7. Store in a sealed container for up to 4 days. These cookies also freeze well.