From the kitchen of Stephanie Knewasser. We grew
up eating pizzelle & love them. When I saw a picture
online of a colorful pizzelle, it caught my interest.
Rather than try that recipe, I stuck with my mother's &
added sprinkles for color. They also add a bit of
1 tsp vanilla
1/4 c & 2 Tbsp oil
1/3 c & 1Tbsp sugar
1 1/4 c flour
1 tsp baking powder
Drop by heaping teaspoon onto a hot pizzelle iron*.
GENEROUSLY sprinkle with:
Keep closed as it sizzles and steams.
Done when edges are golden, 30 seconds to a minute.
Use fork to remove to cooling rack.
Lay flat until cooled.
Store at room temp.
Last almost a week in cool weather.
Don't make when it's humid.
Makes 45 cookies
*Lightly coat iron with oil to avoid sticking
Put a spoonful of batter on the hot iron. GENEROUSLY
cover with confetti sprinkles.
One side will look like the photo at the top, the other will have
a streaky look, like the one below.
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