Yield: 2 1/2 Dozen 4" Cookies, 3 1/2 Dozen 3" Cookies
3/4 Cups Organic Cane Sugar
1/4 Cup Vermont Maple Sugar
2 Tablespoons Sweet Shoppe Seasoning
1 1/2 Cups All-Purpose Flour
1 1/2 Teaspoon Baking Powder
3/4 Teaspoon Vanilla Bean Salt
1/2 Teaspoon Ground White Peppercorns
1 Stick Unsalted Butter, Melted
3 Large Eggs
1 Teaspoon Pure Maple Extract
1/2 cup Vegetable Oil for Brushing Surface.
What could be more delightful that making pizzelles? After rolling, cutting, baking and frosting dozens of other decorative cookies (each new batch more wonderful than the last), it's fun to make some of these crunchy, festive, and delicious Italian cookies. Simple to mix, all it takes is 45 seconds to bake on a pizzelle iron. But beware! After all the other cookies you'll bake, these will probably steal the show!
Place flour, baking powder, salt, and pepper in a medium mixing bowl and whisk to combine. Place eggs in a separate bowl. Add sugars, and whisk until well combined. Stir in butter, seasoning, and maple extract. Mix well.
Make a well in the center of the dry ingredients. Add egg mixture and blend until completely incorporated.
Preheat pizzelle maker until a drop of water bounces off the surface. Lightly brush surface with vegetable oil. Place 1 tablespoon cookie mixture on center of imprint. Close cover and allow to cook for 45 seconds. Open, and gently remove pizzelle. Place on baking rack to cool completely.