I first came across this recipe a few years ago in The Perfect Scoop By David Lebovitz. Basically, it is a recipe for waffle cones/cups. My family loves the sweet crispy waffle cones so much, I decided to turn them into Christmas cookies this winter instead.
To get started, plug-in your Pizzelle Baker and lightly spray the irons with a quick shot of cooking spray (I use Pam). While the Pizzelle Baker is heating up, smash two candy canes in a ziplock baggie then transfer the bits of peppermint candy to a small custard dish. When the iron is hot, use a 1 tablespoon cookie scoop to scoop batter on to the hot pizzelle iron and clamp shut (my pizzelle iron has an indicator light telling me when the cookies are ready). Remove wafers from iron and carefully roll them as tight as you can.
After you have baked all your wafers, melt 6 oz of chocolate chips in a double broiler (I used Hershey’s milk chocolate chips). Dip one end of the wafer into warm chocolate sauce and sprinkle with peppermint bits. Let cool. Eat!
Classic Pizzelle Batter
6 egg white
21 tablespoons of sugar
1 1/2 teaspoons vanilla extract
3/4 teaspoon salt
2 cups flour
6 tablespoons melted butter
Blend ingredients one at a time and cook on a pizzelle maker.
Makes about 24 cookies (recipe credit)
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