What do you mean, you don't know what a pizzelle is? Well, first of all, you're pronouncing it wrong. Pizzelle rhymes with gazelle. Just starts with a "p"!! There you go.
These are one of our family traditions. We ONLY make them at Christmas. Four of my bunch left this AM to visit family in GA, and I sent a batch of these beauties for them to enjoy. Whilst I was makin', I did some picture takin'.
After mixing the heavily butter- and egg-laden batter, you
1. PLOP (the dough into the pizzelle iron, that is)...
2. FLOP (the lid closed; set the timer...these babies burn in a heartbeat)...
3. POP (the lid back open...the one on the left always sticks to the lid...silly pizzelle iron!)...
4. DROP (them gently onto a cooling rack)...
5. STOP eating them! These are going to Georgia. Haven't you already had 3 or 12?? Oops. Sorry. Thought you were one of my childen.
Christmas on a cooling rack!! The iron is similar to a waffle iron. The pizzelles are traditionally anise (black licorice flavor--blech!), but we make them vanilla. We've used that pizzelle iron for more than 20 years. It is well seasoned, but has never been cleaned (per manufacturer's instructions). Still works perfectly every year. There is a different design on each side, resembling a snowflake or doily.
Enjoy!
~Joan
