Rose scented pizzelles offer a new flavor profile for these delicate holiday cookies.  Add them to a cookie plate and get ready for the compliments.  Cookies never tasted so romantic.

Pizzelles are a thin, light, crispy wafer cookie from Italy. They have a snowflake design from the ridges of the pizzelle iron as they are baking. Up the wow factor on your Holiday Cookie plate with these sweet, crispy wafers flavored with just a hint of rose blossom flavor.

My friend, Lorraine makes these at Christmas with anise seed. They are delicious to nibble on with a cup of espresso. My version is scented with just a hint of rose water. You may substitute 1 tablespoon. of any flavored liqueur (not extract) in place of the rose water. Try Orange liqueur, limoncello, crème de cacao, Kahlua, or anisette. Or stick with tradition and use 1 teaspoon. of anise seed, as you wish.

These cookies require a special pizzelle iron. A pizzelle iron is like the waffle irons that are used to make ice cream cones.

The pizzelle is a thin wafer cookie rather that a thick waffle. So the pizzelle iron presses together closer than a waffle iron. Some waffle makers have special pizzelle plates. If you have one of those remove the regular waffle plates and place the pizzelle plates before you begin to heat your waffle iron. I know that seems like a silly instruction, but I have forgotten.

Lightly grease the pizzelle plates with butter or olive oil.   The pizzelle iron should be preheated before you begin cooking the pizzelles. If you have an electric pizzelle iron, plug it in as you start mixing the batter. Some pizzelle irons are preheated on the stove top. Use the manufacturer’s directions for preheating your pizzelle iron.

Traditional Holiday Cookies – Rose Scented Pizzelles

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• Author: Chris Dalziel
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

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Description

A light and unusual take on the traditional Pizzelle cookie.

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Ingredients

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• 3 eggs
• 3/4 c. sugar
• 1/2 c. butter, melted and cooled
• 1 tsp. vanilla
• 2 tsp. rose water extract
• 1 3/4 c. flour
• 2 tsp. baking powder

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Instructions

1. Grease the plates of the pizzelle iron generously with butter or coconut oil.
2. Preheat the pizzelle iron according to the manufacturer’s directions.
3. Set up a cooling rack close to where you are baking the pizzelles.
4. In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
5. Add butter, vanilla, and rose water and beat well.
6. Sift flour and baking powder and add to egg mixture.
7. Mix until just blended. Don’t overwork the batter. Batter will be stiff. If it is too runny it won’t spread properly in the iron.
8. Drop the batter by the spoonful into the centre of each circle on the pizzelle iron. My pizzelle iron uses 2 tsp. of batter per pizzelle. Follow the directions with your own pizzelle iron.
9. Close the pizzelle iron over the batter and let it cook until the steam stops. Once the steam stops and the pizzelles are baked remove them from the iron.
10. If you want to roll them into cones or cut them into wedges do that immediately when they come off the pizzelle iron. They are soft and pliable then. As they cool they will crisp up.
11. Place them on the cooling rack. Serve them plain, with a dusting of icing sugar, or dip them in melted chocolate.

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Rose scented Pizzelle Cookies

Yield: About 30 Pizzelles

Ingredients:

3 eggs

3/4 c. sugar

1/2 c. butter, melted and cooled

1 tsp. vanilla

2 tsp. rose water extract

1 3/4 c. flour

2 tsp. baking powder

Method:

Grease the plates of the pizzelle iron generously with butter or coconut oil. Preheat the pizzelle iron according to the manufacturer’s directions.

Set up a cooling rack close to where you are baking the pizzelles. One you start cooking them you need to work fast.

In a large mixing bowl, beat the eggs and sugar together until light and fluffy.

Add butter, vanilla, and rose water and beat well.

Sift flour and baking powder and add to egg mixture. Mix until just blended. Don’t overwork the batter. Batter will be stiff. If it is too runny it won’t spread properly in the iron.

Drop the batter by the spoonful into the center of each circle on the pizzelle iron. My pizzelle iron uses 2 tsp. of batter per pizzelle. Follow the directions with your own pizzelle iron.

Close the pizzelle iron over the batter and let it cook until the steam stops. Once the steam stops and the pizzelles are baked remove them from the iron.

If you want to roll them into cones or cut them into wedges do that immediately when they come off the pizzelle iron. They are soft and pliable then. As they cool they will crisp up.

Place them on the cooling rack.

Serve them plain, with a dusting of icing sugar, or dip them in melted chocolate.

I hope you enjoy these special Traditional Holiday Cookies.   They are especially wonderful dipped in white or dark chocolate.

Try them plain or dipped in chocolate and I’m sure you’ll make them again and again.

See these other Traditional Holiday Cookies

Scotts Shortbread

Italian Anise Pizzelles

Minty Nanaimo Bars

Triple Chocolate Cookies

Grandma’s best cookie baking tips

Master the art of pizzelle cookie baking

While baking pizzelles is not complicated, using a pizzelle iron can be a little challenging at first. Once you get in tune with the way your iron works you’ll easily create some amazing cookies and crackers that taste better and have better texture than any that you could buy in the store. Use these to make wafer cookies, ice cream sandwiches, stroop waffles, vanilla wafers, and other treats you thought you had to buy in a store. When you make them from scratch, you control the ingredients and don’t have to compromise health for good flavor. Don’t wait till next year to master these delectable festive cookies. Enjoy them year round with my ebook, “A Dozen Sweet & Savory Pizzelle, that are Perfect for Gifts” just $7.97US.

• Learn to make pizzelles for year round enjoyment.
• Recipes for both sweet and savory pizzelles are included.
• One savory gluten free recipe is included
• Pizzelles are made with a specialty waffle iron that makes thin, crispy wafer cookies
• Pizzelles are the basis for cream horns, ice cream waffle cones, and other cookies and crackers

Enjoy these pizzelle cookie recipes in one place so you won’t need to search the web to find your favorite.

Get my “A Dozen Sweet & Savory Pizzelle” cookbook with 12 recipes for both sweet and savory pizzelles now.

Just $7.97, less than the cost of a batch of 30 store bought pizzelles. Get started on your pizzelle mastery now.

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