These Pizelles and the Rainbow Cookies were Mary Tully’s contributions to the annual holiday cookie exchange that she started in the 1970s. To read about Tully and her family continuing this tradition, go to “Raleigh woman’s holiday cookie exchange lives on,” which appeared in our 2016 Holiday Baking section. You will need a pizelle iron to make these cookies; it’s sort of like a waffle iron. To make a chocolate version, add 1/2 cup cocoa powder with the flour. You can also roll them while hot and stuff them with cannoli filling.
1 1/2 cups granulated white sugar
1 cup (2 sticks) unsalted butter, melted and cooled
2 tablespoons vanilla
3 1/2 cups all-purpose flour
4 teaspoons baking powder
Water, if needed
Non-stick baking spray
Beat eggs. Add sugar gradually and beat until smooth.
Add cooled melted butter and vanilla. Beat well.
Sift flour and baking powder and add to mixture.
Add water (if necessary) so dough can be dropped by the spoonful onto a hot pizelle iron. (If you make them thick, you’ll get 5 dozen. If you add water and make them thinner, you’ll get 7 dozen. Thinner cookies will be crispier.)
Before you plug it in, lightly spray the iron with non-stick baking spray. Use a pastry brush to get it into the crevasses. Press on a paper towel to remove as much excess as you can. If you use too much, you’ll have to discard (or eat) the first cookie.
Heat the iron until a drop of water will sizzle or – if yours is so equipped – the light goes out to indicate it has attained the proper temperature. Keep an eye on the light to make sure you don’t try to use the iron before it is hot enough.
Add enough batter to the iron, cook for 1 to 2 minutes. Remove cookies from pizelle iron and continue cooking until the batter is used up. Dust the cookies with powdered sugar.
Yield: 5 dozen to 7 dozen