Rainbow Pizzelle
From the kitchen of Stephanie Knewasser. We grew up eating pizzelle & love them. When I saw a picture online of a colorful pizzelle, it caught my interest. Rather than try that recipe, I stuck with my mother's & added sprinkles for color. They also add a bit of crunch. You may also like Ann Marie's Pizzelle or Carla's Pizzelle.
Ingredients
| 3 | eggs | |
| 1 tsp | 5 ml | vanilla |
| 1/4 cup & 2 tbsp | oil | |
| 1/3 cup & 1 tbsp | sugar | |
| 1 1/4 cup | 300 ml | flour |
| 1 tsp | 5 ml | baking powder |
| pinch | salt | |
| to taste | confetti sprinkles |
Instructions
From the kitchen of Stephanie Knewasser. We grew up eating pizzelle & love them. When I saw a picture online of a colorful pizzelle, it caught my interest. Rather than try that recipe, I stuck with my mother's & added sprinkles for color. They also add a bit of crunch. You may also like Ann Marie's Pizzelle or Carla's Pizzelle.
Mix:
- 3 eggs
- 1 tsp vanilla
- 1/4 c & 2 Tbsp oil
- 1/3 c & 1 Tbsp sugar
- 1 1/4 c flour
- 1 tsp baking powder
- pinch salt
- Drop by heaping teaspoon onto a hot pizzelle iron*. (Put a spoonful of batter on the hot iron.)
- GENEROUSLY sprinkle/cover with confetti sprinkles.
- Keep closed about 10 seconds or until golden.
- Use fork to remove to cooling rack.
- Lay flat until cooled.
One side will look like the photo at the top, the other will have a streaky look.
Store at room temp. Last almost a week in cool weather. Don't make when it's humid.
Makes 45 cookies.
*Lightly coat iron with oil to avoid sticking.