
From the kitchen of Stephanie Knewasser
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.
Makes 45 cookies
NOTES
- If you have a new pizzelle iron, you may need to lightly coat it with oil to avoid sticking.
- To clean up any stray sprinkles that may stick to the iron: don’t add sprinkles to the last few pizzelle. Put the batter where the sprinkles are. The sprinkles will bake into the pizzelle leaving the iron clean.




