Pumpkin Pie Pizzelles
3 egg recipe (yield 30 approx)
1¾ cup flour (approx)
¾ cup sugar
½ cup (1 stick) butter**
2 teaspoons baking powder
1 Tablespoon flavoring
6 egg recipe (yield 60 approx)
3½ cup flour (approx)
1½ cup sugar
1 cup butter (2 sticks)
4 teaspoons baking powder
2 Tablespoons flavoring (vanilla, anise, lemon)
9 egg recipe (yield 90 approx)
5¼ cup flour (approx)
2¼ cup sugar
1½ cup butter (3 sticks) **
6 teaspoons (or 2 Tablespoons) baking powder
3 Tablespoons flavoring
Beat eggs adding sugar gradually. Beat until smooth. Add cooled melted butter/margarine and your flavoring. Add flour and baking powder to your egg mixture. Mix well; batter will be sticky and stiff enough to be dropped by spoon full or small cookie scoop on to your hot iron. Bake 40-55 seconds, watch for the steam to disappear; some flavors may need second’s more or less baking time. After cooled; store in airtight container. Do not freeze or refrigerate. Keep air tight in cool/dry place; this will keep them fresh and flavors will enhance.
Serve plain or dusted with powdered sugar; also makes a great ice-cream sandwich. While hot right off the iron; shape into a cone or roll into a cylinder and fill with you favorite cream filling. You can purchase forms to shape your cookies into cones and cylinders. (Batter should fall off beaters in slow motion for the correct batter consistency.)
**For butter you may use half margarine and half butter. The margarine must be marked good for baking and not a spread. Do not use all margarine; your cookies will stick to your iron. *For anise flavor using half vanilla and half anise flavoring makes a mellow anise flavor.
PUMPKIN PIE SPICE (for 9 egg recipe):
2/3 cup pumpkin puree
1/2 cup sugar (extra)
1/3 cup dry coffee creamer (regular flavor)
3 Tablespoons pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon clove (optional)
¾ teaspoon baking powder (extra)
Also to brighten the color of your batter; add approx 1 teaspoon yellow food coloring (optional)
Add the ½ cup sugar to your egg mixture to be creamed together. Stir the coffee creamer into the melted butter/margarine before adding to egg mixture. Remaining above ingredients may be added to the creamed egg mixture. Beat well, then finish as per above directions.
Batter should fall off beaters in slow motion for the correct batter consistency, for all flavors of your pizzelles.
The flavors are unlimited; some sugar, flour and baking powder adjustments may need made for your different flavors.