... Pizzelle? I looked that up. Is that a kind of waffle?
Sounds like what I know as lukken.
Or if one is Norse - krumkakke
I believe so.
For reference, below is Mamma's recipe. My siblings just unearthed it ... written in the back cover of the Searchlight Cook Book, labeled "Waffles": The proportions are hers.They differ from other Mediterranean recipies in that there is a lower proportion of sugar -- yielding a product that is more chewy than crunchy. The instructions are mine (from warm memories of working the stove in the basement with Dad while listening to the ball game on the radio).
1 C shortening
2 C sugar
2 t salt
10 t baking powder
5 T vanilla
2 T anise (optional)
10 C flour
Combine ingredients in the order listed. Beat dough until smooth. Chill until ready to use.
On a stove stop or propane burner. (Confession: I've been too chicken to try this on wood fires.) Heat a well-seasoned iron until water drops vaporize in about 2 seconds. (Don't know if that changes with altitude.)
Scoop 1-2 teaspons of dough into a ball. Insert into iron. Squeeze about 10 seconds. Release for another 10 seconds. (The dough should hold the iron sufficiently tight.) Flip iron and heat from the other side. Heat for another 20 seconds. Open iron and drop cookie onto a cooling tray. They are stack-able after about a minute. Adjust the timing to your preferred level of brownness.
Or, if you didn't season your iron properly, use a fork to pick out the bits of cookie in all of the grooves! Wipe the iron down with your favorite veggie oil, and sacrifice a few dough balls to lift the grit from the grooves. (Actually, I learned to like those gnarly cookies -- they weren't sequestered to the cookie jars.)
I think this gets you about 4-6 dozen. Since there's nobody to listen to a ball game with anymore, I usually just make a half batch, and can knock it out in about an hour.
Edited by qwazse, 20 October 2015 - 03:26 PM.