I always hate when I read about recipes that I can’t make because they require a bit of kitchenware I don’t own. So why am I doing it to you? Well, because pizzelles are cool.

My Mom-mom Julia would show up to every family gathering with about thirty thousand pizzelles, and somehow they would all get eaten. My mom has taken this on and the huge Tupperware full of them is always nearby. I’ll never forget the day my mom subbed for my middle school teacher and she brought her dough and press to use the time to make pizzelles. True story.

You CAN buy this press, and you won’t find an easier recipe as you’ll soon see.

Pizzelle Irons on Amazon

Some people don’t like the black licorice taste of pizzelle, but those pizzelle are made with anise – gross. These are just flavored with vanilla, and they’re subtly sweet and addictive. You could sub the vanilla extract for almond or lemon extract for a different flavor if you’d like.

Wrap these up when they’re warm and they could be cannoli shell. If you press them into a small bowl they could be stand alone ice cream dishes (see below). Make small pizzelles for petite ice cream sandwiches. Obviously, the possibilities are endless. If you have no intention of buying a press but never knew how these were made, then read on!

Italian Pizzelles

Makes 5 dozen

6 eggs, room temperature

1 c. vegetable or canola oil

1 tbsp. vanilla extract

1 1/2 c. sugar

1 1/2 tsp. baking powder

5 c. unbleached flour, plus more for dusting

Tip: to bring eggs to room temp. for a recipe, place in a bowl with warm water and replace water as needed until eggs are room temp.

1. Whisk oil, eggs and vanilla in a large bowl.

2. Add sugar and blend well.

3. Add 3 cups of the flour and baking powder and mix with spoon until combined. Add remaining 2 c. flour and mix.

4. Sprinkle the top of the batter with flour and cover with plastic wrap. Chill in fridge for several hours (or overnight).

5. Grease iron lightly with oil and preheat 15 minutes.

6. Roll walnut sized balls of dough and place in the center of each mold. Press till golden (usually about 30 seconds).

7. Cool on wire rack before stacking.

To make ice cream bowls, press hot cookie into a small bowl and let cool!

Italian Pizzelles

Makes 5 dozen

6 eggs, room temperature

1 c. vegetable or canola oil

1 tbsp. vanilla extract

1 1/2 c. sugar

1 1/2 tsp. baking powder

5 c. unbleached flour, plus more for dusting

1. Whisk oil, eggs and vanilla in a large bowl.

2. Add sugar and blend well.

3. Add 3 cups of the flour and mix with spoon until combined. Add remaining 2 c. flour and mix.

4. Sprinkle the top of the batter with flour and cover with plastic wrap. Chill in fridge for several hours (or overnight).

5. Grease iron lightly with oil and preheat 15 minutes.

6. Roll walnut sized balls of dough and place in the center of each mold. Press till golden (usually about 30 seconds).

7. Cool on wire rack before stacking.