Pizzelle Waffle Cones Recipes

Steps:

• Combine eggs, sugar, vegetable oil, butter, and anise oil in the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy and well combined. Mix in 1 cup flour, baking powder, and salt until combined. Slowly add remaining flour, 1 cup at a time, mixing on low speed until mixture resembles a thick pancake batter.
• Preheat a pizzelle cooking iron according to manufacturer's instructions. Drop a teaspoon of dough onto each plate of the cooking iron and close the lid. Cook just until steaming slows, 10 to 20 seconds. Repeat with remaining batches of batter.

Steps:

• Beat the eggs and gradually beat in the sugar until the mixture is creamy.
• Stir in the melted butter and vanilla.
• Combine the flour and baking powder, and then add it to the mixture. Blend it in well.
• Drop about 4 tsp of the batter into a heated pizelle iron, and cook both sides over medium-high heat for about 1 minute each, or until golden brown.
• Remove the waffle from the pizelle iron and immediately shape it into a cone while it is still pliable.

Steps:

• In a medium mixing bowl, beat the sugar into the egg unti it is thickened and pale yellow. Beat in the butter and vanilla. Gently stir in the flour. Do not overmix or the pizelle may become tough. Allow the batter to rest at room temperature at least 15 minutes.
• Lightly grease your pizelle iron with vegetable oil spray. Preheat the iron on the stove over medium heat (if you're using an electric model, follow the manufacturer's directions). Use 1 1/2 tbls of batter for a 5 inch pizelle iron, and 2 tbls for an 8 inch pizelle iron. Close the iron and cook the pizelle for 30 seconds on one side. Turn the iron over and continue to cook until lightly golden, about 1 minute more. Carefully peel the soft cookie off the iron and roll it around a cone-shaped mold, sealing the point (or if like me just use 4 bowls of same shape and size, inverted, lay cookie over bottom of bowl, it will rest itself around the sides- this makes cone bowls that are soooo darned pretty). Repeat with remaining batter. The cones will harden as they cool. Remove the cones from the molds when completely cool.
• ***Variations***.
• ALMOND CONES - Substitute 1/4 tsp almond extract for the vanilla extract. Proceed with the recipe as directed.
• CINNAMON CONES - Add 1/2 tsp ground cinnamon to the batter along with the vanilla. Proceed with the recipe as directed.
• CIRCUS CONES -(THESE ARE FUN)Add a few drops of food coloring to the batter along with the vanilla. Proceed with the recipe as directed.(divide the batter and make different colors - my DGC love these done up in bowls).
• FLOWER CONES - Add 1 tsp of rose water or orange flavor water to the batter along with the vanilla. Proceed with the recipe as directed.