My friend Gina from the Vitantonio family and I must think alike..because when both of us are asked to bring a dessert to a get together we both show up with a tray of Pizzelle cookies. It is the typical quintessential Italian treat that looks wonderful plated at an elegant dessert table with it's beautiful floral lace pattern and it's crisp texture. It is a quick an easy cookie to prepare that is the talk of the room at many school parties or family get-together's. The traditional recipe calls for anise and anise seeds..yes, like my Spungna Di Biscotti Cake, but also like the Biscotti it works well with many flavorings. During the holidays I'll give Pizzelle cookies as gift's, side-dipped in a chocolate coating and for more of a festive look sometimes sprinkled with fine glittery candies. Pizzelle irons are pretty readily available but if you have a hard time finding one you can purchase one through my Amazon store at the bottom right of my Dalla Mia Cucina blog site.
2 c. sugar
2 Tbs. pure vanilla extract
1 cup vegetable oil
4 tsp. baking powder
3 1/2 c. flour
1/2 c. cocoa
1/4 cup powdered sugar (for sprinkling on finished cookie)
Beat eggs, adding sugar gradually. Beat until smooth.
Add oil and vanilla extract. Sift flour, baking powder and cocoa together.
Blend with egg mixture until smooth. Dough will be sticky enough to be dropped by teaspoonfuls. Preheat Pizzelle Iron. If you have instructions that came with your machine it is a good idea to read them. The pizzelle iron has a light that is supposed to turn red when cookie is done. Don't rely on this light! You really have to time it yourself as you decide what doneness you want your cookie. The cookies crisp up even at the minimal time cooked. Back to the instructions! Hold iron closed tightly until desired doneness. Lift off the hot surface with a thin metal spatula. Lay cookie on counter until cool. Stack, sprinkle with powdered sugar and then store in an airtight container.