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Rainbow Pizzelle



From the kitchen of Stephanie Knewasser



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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 crunch.



Mix:

3 eggs

1 tsp vanilla

1/4 c & 2 Tbsp oil

1/3 c & 1Tbsp sugar

1 1/4 c flour

1 tsp baking powder

pinch salt

Drop by heaping teaspoon onto a hot pizzelle iron*.

Cover with: confetti sprinkles

Don't be stingy.

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



One side will look like the photo at the top, the other will have a streaky look, like the one below.



Related Recipes


PIZZELLE- ANNMARIE
PIZZELLE- CARLA





familyrecipesandmore.com



This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com