I make them all the time! To answer your question, It depends!!! When making them make sure it's a dry day. Humidity is not your friend. What I normally do is take about 10 cookies and wrap them in plastic wrap, and then in a container. This way they should be fine. They also freeze really well, so if you have any concerns you can always freeze them. I just dug a container of last years Xmas cookies from the bottom of the freezer and the pizzelles were perfect.
I have my mom's Krumkake Iron and her recipe to make those Norw. cookies. They're a lot of work and the job is easier if you can make them with two people!
I looked online and saw that the pizelles could be made with that same iron. The recipe is very similar. The only difference is that the Norwegians roll theirs around a cone-shaped dowel while they're still hot.
Maybe I should check out the Cuisinart electric unit next time I'm at BB&B. I might make these cookies more often if I could make an easier job of it!
You can make two cookies at a time with the press, and I don't roll the pizelles over a cone though it is an option. The girls at work love these but don't understand why I can't crank em' out like two dozen choc chips!
I keep a clean unused toothbrush in the box to clean the press as some batters stick more than others.
And use the 20% coupon from BB&B if you buy it there.This message has been edited. Last edited by: junk collector,
Froo that was my thought too. I use wax paper for anything I want to stay crispy. My mom always made sweet bread with a crunchy crisp topping made out of butter, sugar and flour for the holidays. The way she kept the topping crisp and the way I do to this day.... is to wrap the loaves in waxpaper and tape them shut after they are cooled down. It isn't something I would freeze because I think it would make the crumbs soggy instead of crisp. I think saran wrap or plastic wrap would make them soggy but since I've never done it I can't really say if it is wrong or right. I'm not willing to find out the hard way either since it is a lot of work to make both...the pizeles and the sweet bread. I also don't make either of them to far in advance for that reason.
I make them every Xmas and keep them in the big popcorn tins and they last for a long time. I have kept them for 2 mos in the tin and they have been crunchy with no problem. I always make a double batch and that's a lot of pizelles. I use an old cast iron pizelle iron that goes directly on the burner. I sorta stole this from my husbands grandmother once she stopped baking.
I'm not sure now when I will make them....my daughter is a couple of years out of college and wants to give a tin of them to her co-workers. We thought this would be a great it for someone on a tight budget.
The biggest challenge is that I will see her over Thanksgiving and then the next time I will see her again is Christmas.....so I think we will make them and put them in the airtight tins, with wax paper between each Pizelle, and she can give them to the people she works with.
I never used waxed paper. Just sprinkled well with powdered sugar and stacked in tin cans. And I started using vanilla instead of anise flavoring after Granny found anise oil and used that instead of extract and didn't adjust the amount. All we smelled for months was the anise smell and it and the taste was so over-powering it sort of turned a lot of us off the anise.
Do a web search and you will find many varieties from chocolate to gingerbread, pumpkin, etc, etc. I made chocolate macadamia once. I ground the nuts into a powder. As far as extracts go, experiment like mint with chocolate for the holidays. Try almond and others. Experiment with spices too.This message has been edited. Last edited by: Froo Froo,
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