Rosewater Pizzelles

Pizzelles are one of my favorite Italian treats... there's nary a time when a trip to the North End doesn't end with me swinging a big bag of pizzelles in my hands as I walk back to the T. But on my last visit, when I realized that two packages of these cookies set me back about $10, I decided it was time to make my own. Thankfully, my friends gave me a pizzelle iron for my birthday - you can't make these without one of these mini-waffle makers.

My first try, though, did not work out as I had expected. They were way too sweet, and there was no anise in the house, so they were a bit boring in flavor. For this batch, I wanted to try something a little different - rosewater. I love baking with rosewater because the heat of the oven (or iron, in this case) really calms the floral taste, leaving just a hint of rose behind.


Rosewater Pizzelles
3 eggs, beaten
3/4 cup granulated sugar
3/4 cup butter, melted
1 teaspoon vanilla extract
2 teaspoons rosewater
1 1/2 cups all-purpose flour
1 teaspoon baking powder

In a large bowl, whisk together the eggs and the sugar. Add the melted butter, vanilla, and rosewater and beat until smooth. Add flour and baking powder and mix with a large spoon.

Heat pizzelle iron according to manufacturer's instructions. Spray with non-stick cooking spray before the first use (do not spray for each cookie, though). Using two spoons to scoop the batter into rounded spoonfuls, put batter slightly behind the center of the iron, so it doesn't smoosh out when you close the top. Pizzelles take 30-45 seconds to cook. Lift cookies off the iron with a wooden spoon and let cool on a wire rack. Cookies can be shaped (over small bowls, around wooden dowels, etc) while still hot. Store in an air-tight container.