This exceptional cookies, known as pizzele, are cooked and while still warm, rolled into cone shapes. When cooled they harden and make perfect holders for delicious ice cream, sorbet or frozen yogurt.
- 3 eggs
- 3/4 Cup sugar, granulated
- 1/2 Cup butter, melted
- 2 teaspoons vanilla
- 1 1/2 Cups flour
- 2 teaspoons baking powder
- 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 t 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.
This recipe is actually for a type of cookie called the pizelle, but it tastes just like the waffle cones you can get at an ice-cream parlor.
* A pizelle iron looks like a round waffle iron. There are "manual" irons and electric ones too. If you don't have a pizelle iron, another idea is to use an ordinary waffle iron and have ice-cream on top of the waffle. Not having either a waffle iron or a pizelle iron, we tried making these on an electric griddle, but since the batter is fairly thick it wouldn't spread into a large enough circle to make cones from.
* When you form the cones, there will probably be a small hole in the bottom of them that ice-cream can drip out of. One idea for plugging this hole is to put miniature marshmallows in the bottoms of the cones.
: Difficulty: easy to moderate.
: Time: 5 minutes preparation, 1-2 minutes (per cone) cooking.
: Precision: approximate measurement OK.