Pizzelles

Pizzelles

6 eggs
3 1/2 c. flour (approx)
1 1/2 c. sugar
1 c. margarine
4 tsp. baking powder
2 Tbsp. vanilla or anise

Beat eggs, adding sugar gradually. Beat until smooth. Add cooled melted margarine and vanilla or anise. Sift flour and baking powder and add to egg mixture. Dough will be sticky enough to be dropped by spoon. Cook in pizzelle iron for approx. 35 seconds each batch.

I used to make these with my Mom Mom every year. She passed away several years ago and I know that my aunt still makes them. I made a big batch last Christmas, but did not have a chance to do any this year. Something about a tiny kitchen and a BUSY toddler... The anise are my favorite!

Virtual Cookie Exchange

I had wanted to do this earlier, but time keeps slipping past me! I thought it would be fun to have a virtual cookie exchange. Here is an old favorite that many of you may already make.

Candy Cane Cookies
1 C. butter
1/2 C. sugar
1/2 C. confectioner's sugar
1 egg
1 tsp. vanilla
1/2 tsp. peppermint extract
2 1/2 C. flour
1/2 tsp. salt
1/2 tsp red food coloring
1/2 C. Peppermint candycanes crushed (optional)

In a large bowl cream together the butter, white sugar, and confectioner's sugar. Beat in the egg, vanilla, and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for one hour. Preheat oven to 375. Grease sheets. Divide dough in half and color one half red. Roll dough into a two inch worm. Roll the white and red dough together and twist and curl like a candy cane. Bake 8-10 mins. Sprinkle with the crushed candy canes. (Sometimes I add the candycanes right into my dough.)

Note: I always double this, because it is not a large recipe. I am not sure what the yield is.