1 C butter
4 oz unsweetened chocolate, chopped
1-1/2 C sugar
2 t vanilla
1/2 t salt
1/2 t instant coffee crystals
1/2 C unsweetened cocoa powder
1-1/2 C all-purpose flour
1. In a medium saucepan cook and stir the butter and unsweetened cocoa over low heat until melted and smooth; cool slightly.
2. In a large mixing bowl beat eggs, sugar, vanilla, salt, and coffee crystals on medium to high speed about 4 minutes or until thick and pale.
3. Beat in cocoa powder and the melted chocolate mixture until combined.
4. Beat in the flour.
5. Preheat the pizzelle maker according to manufacturer's recommendations.
Using the decorator was hugely successful. I would highly recommend this method.
We experimented with different amounts of batter and found we could adjust the size of our pizzelle easily, which could be helpful when making different types of cookies.
2 T butter
1/4 C powdered sugar
2 T unsweetened cocoa powder
1/4 t peppermint extract
1-2 T milk
crushed peppermint candies
I used a pastry brush to brush the glaze on the pizzelle and then sprinkled the crushed peppermint candy on top. These are really good. They taste like Girl Scout Thin Mints and ended up being Donna's husband's favorite. They would be great with hot chocolate.
These are very light and would make a good addition with tea. They remind me of snowflakes.
I like these because the decorations pop. And now they really look like Valentine's Day cookies.
And finally we were out of pizzelle. As you can see, we probably ended up with 8 dozen cookies. How would we ever get rid of them all?