Recipe by LAURIE
Pizzelle iron is needed to make these cookies, but they are so good that I would recommend buying one! From my friend Dianne's aunt, these are heavenly. Prep time does not include overnite chilling, and cook time is a guesstimate as everyones iron cooks differently. You may have to experiment with a few cookies before you get the hang of it.
Top Review by Marie
I dusted off my pizzelle iron which I normally use only at Christmas and gave this recipe a try. I have always used either an anise flavor or just vanilla and I'm not sure I was as pleased with the rum in it. Maybe just used to the others. I halved this recipe and it worked out well. Thanks for posting, Laurie.
- 10 eggs, beaten
- 1 lb soft butter
- 1⁄4 cup vanilla extract
- 1⁄4 cup rum (real liquor)
- 4 cups sugar
- 6 cups sifted flour (maybe more)
- 1 dash salt
Directions See How It's Made
- Add sugar, vanilla, butter and rum to the beaten eggs.
- Gradually add sifted flour and salt.
- Chill dough overnight.
- Cookies are"baked" in a special PIZZELLE iron over the stove top or in an electric one.
- If you don't have a iron don't make these cookies.
- Drop by spoonful onto the bottom half of a hot ungreased PIZZELLE iron.
- Fold top of iron onto dough and cook according to your irons dirctions.
- Usually about 30-45 seconds.
- (The first cookie usually burns).
- Turn out hot cookie on rack or cookie sheet to cool.
- Continue until al the dough is used up.
- How many cookies you get will be determined by the size of your iron.
- Once cooled these stack together nicely and are a crisp light wafer with a design.