Pizzelle Made With Vegetable Oil Recipe 385

Steps:

• In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth.
• Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container.
• For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.

Steps:

• Whisk together the sugar, butter, milk, vanilla, anise extract if using and eggs in a large bowl. Add the flour, baking powder and salt, and continue to whisk until the batter is smooth. Allow to stand at room temperature for at least 1 hour so the batter can hydrate.
• Heat the pizzelle iron, and cook your pizzelles according to the manufacturer's directions.

Steps:

• In a large bowl, whisk together eggs, sugar, vegetable oil, anise oil, and whiskey until well blended. Gradually stir in flour until fully incorporated. Cover, and refrigerate overnight.
• Preheat a pizzelle iron, and spray once with cooking spray. Drop tablespoons of batter onto the centers of the patterns. Close the lid, and cook until steam no longer comes out, about 1 1/2 minutes. Check, and adjust cooking time if necessary. Carefully remove cookies, cool, and store in an airtight tin at room temperature.

Steps:

• In a large bowl, beat the eggs, sugar and oils until smooth. Gradually add flour and mix well., Bake in a preheated pizzelle iron according to manufacturer's directions until golden brown. Remove to wire racks to cool. Store in an airtight container.

Steps:

• In a large bowl, beat together the sugar and oil. Add the eggs, salt, zest, and extract. Beat well. Gradually stir in the flour until the mixture is smooth. It will be very soft and sticky. Heat the pizzelle maker according to the manufacturer's instructions. Wet your hands. Take a scoop of dough the size of a walnut and roll between your hands to form a ball. Or you can use a spoon to place the dough on the pizzelle baker. Place the dough on the pizzelle surface.. Close and clamp the lid and cook until golden brown, about 30 seconds. Transfer pizzelles to paper towels to cool. Repeat with remaining dough.