Italian Pizzelle Cookies

casrfully purchased, weighted and meaured all the ingredence. I was greatly disapaointed, It was soupy anb the more flower to correct the cosistance didn't make it any better. The cookies spread very thin and stuch to both the top and bottom. I had to use to tooth pick to get all the mess out of the machine. I would ner supperst this recipe. A few adjustments are needed and then they could be the best. Pam

Great recipe, good flavor. Nice and light. Definitely cool the cookies thoroughly BEFORE stacking... makes them nice and crisp. Will definitely use this again!

For years I have made Pizzelles at Christmas using the recipe in my Villa Ware Pizzelle Baker. They always turned out perfect. However, I lost the recipe book and came to Zaar for a recipe. This is the one I chose. I had great difficult with this recipe! They were all over the baker even when I reduced the quantity of batter. They were extremely thin and almost too delicate to handle. I tried adding more flour as well as more baking powder but no help. Perhaps it was too many eggs. I'm not certain, but I won't use this recipe again. The flavor was good though. Sorry for the bad review.

This easy recipe makes the lightest fluffiest pizzelles we have ever had;however, really oil the iron very well before the first few cookies because the texture of the cookie is so fragile it will stick and break into crumbs.Also, as the reviewer above stated, cool them before stacking.

This is a delicious recipe, and easy to make. I used 2 Tablespoons of Vanilla extract, I'll try Anise next time. I added an additional 3/4 to 1 cup (or so) of flour to make the "soft dough". The most difficult part is mastering the iron (which isn't hard) - I only cooked mine for about 30 seconds (not 1 minute). Let them cool before stacking, or they'll be soft, not crisp. I stored mine in plastic bags. They're terrific!