Going off-brand with this one.
We endured our first extended road trip with baby boo. No easy feat. Although, full disclosure, Elliot slept 9 out of the 11 hours that it took us. Guess I don’t have much room to complain! We had a really nice visit with my family and friends back in Philly. It was our first time down since Elliot was born. My mom showed me that she brought home my Grammy’s pizzelle iron that she got as a wedding gift when she married my Pop Pop!
So my mom and I attempted to make good use of the short time we have together and try out her recipe/pizzelle iron for the first time. My Grammy hand wrote all of the recipes that she used and of course, like many experienced home cooks, her recipes were just general guidelines. My Grammy has pretty advanced dementia so while we are super lucky to have her (she’s 92!!) we couldn’t consult her regarding the recipe. This was a little trial and error but the cookies came out tasty and somewhat pretty! This is not a recipe from The Good Cookie but I can’t help but share!
The recipe: As this is a family recipe and not Tish’s, I can share this one!
3 eggs (we used large)
1/2 cup canola oil OR butter (we used oil, my guess is the butter is melted but my Grammy did not specify)
1 tsp vanilla
2/3 cup sugar
2 cups flour
1/2 tsp baking powder
My Grammy was very to the point with her directions as she often made them from memory so these are my own.
Whisk together dry ingredients in medium sized bowl and set aside. In your mixer, use the paddle attachment to mix the eggs, oil and vanilla. Once mixed, slowly add in the dry ingredients. Cool in refrigerator for at least 30 minutes.
We found the batter to be a bit sticky so we ended up adding more flour as needed.
While batter is cooling, heat pizzelle iron for at least 15 minutes. Once ready, create 1 inch balls of batter and put in center of iron. I suggest using a spoon to help make these because the batter is quite sticky. Close the iron and make sure to latch it firmly shut. Leave closed until steam is done releasing from iron, about 45 seconds to 1 minute. Do not check if pizzelles are done as this will ruin them! Once done, cool on wire rack. Cookies should be golden and crisp. And ideally uniform. But I’m guessing there’s an art to that that my mom and I have yet to master.
One Bite Rating:
This isn’t a Tish recipe so I won’t rate this. But I will say they’re pretty damn good. They have the perfect crunchy pizzelle texture and I love the vanilla (I don’t like the classic anise seed pizzelles). They were delicious and definitely nostalgic. My Grammy was a wonderful cook and baker and it was so special to try out one of her go to recipes with my mom- who is now Grammy to my son.
Bottom Line: Totally biased based on nostalgic family memories but I loved these and would definitely make them again with my mom. I think we would try her orange or lemon recipes made with the zest of the respective fruits next time!