The Quest For Pizzelle Perfection - Adventures in Cookie Baking

By Harriet Hodgson

The directions for using my new electric pizzelle maker were simple: plug it in, drop batter, cook a few seconds, and remove the cookies. But as I discovered, several variables are hidden in these directions. Like making waffles, my first batch of cookies were so-so.

The cookie batter can be combined with an electric mixer or whisk. It is a very "short" batter, which means high in fat. You may use melted butter or vegetable oil for the fat. Adding baking powder is also a personal choice. I watched a video about mixing batter. It had no baking powder and the flour was added gradually, to form a thin batter.

I followed the recipe that came with the grill for my first batch of cookies. They had baking powder in them and were thicker than expected. To make the cookies more distinctive, I added nutmeg. The second batch was an adaptation of an orange cookie recipe in the newspaper. Instead or orange extract, I added lemon extract and lzest. The cookies were delicious and led to a cookie quest.

Could I bake perfect pizzelles? With experience, I realized there were essential steps to take. These steps, which apply to an electric grill, produce beautiful cookies.

1. Baking powder decision. Want cookies for ice cream sandwiches? Add baking powder. Want thin cookies to go with fruit? Leave the baking powder out.

2. Milk or no milk? Most of the recipes I have found do not contain milk. But the Big City, Little Kitchen website has a recipe that includes baking power and milk. The result is extra crispy cookies.

3. Preheat the grill. My grill has a green light that turns on when it reaches baking temperature.

4. Don't oil the grill. Many grill makers say you should oil the grill plates or brush them with butter. I don't do this. The non-stick coating works well and the batter is already loaded with butter.

5. Set temperature. After experimenting with several settings, I chose number three. It gives me a few extra seconds to get to the grill, open it, and remove the light brown cookies.

6. Measure carefully. I have tried a measuring spoon and a tablespoon. While both worked, I think a small scoop will work better.

7. Position batter. According to the Mangia Bene Pasta website, putting the batter a bit behind the center of the pattern creates rounder cookies. "This is because, as you cose the baker, the batter squeezes forward slightly."

8. Remove gently. Using a plastic or wooden spatula will prevent grill scratches. Remove the cookies gently and cool on waxed paper or parchment.

9. Trim with scissors. In a perfect world, every cookie would be a perfect circle. They are not. But you can cut off the raggedy edges with scissors.

10. Store properly. Pizzelles absorb moisture easily, so store them in an air-tight tin. If the cookies get moist, warm them in the oven for a few minutes.

Finally, I hope you will experiment. This batter is very forgiving. Try adding ground almonds and almond extract, or chocolate powder, or cinnamon. Let your imagination be your guide.

Copyright 2009 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been an independent journlist for decades. She is a member of the American Society of Journalists and Authors, Association of Health Care Journalists, and Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from Amazon.

Centering Corporation has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing prompts. Please visit Harriet's website and learn more about this busy author and grandmother.

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