PRIZZELES

Are you looking for a way to delight your guests with sweetness and design at the same time? Scandinavia has your answer! Bake some Prizzelles!!! These beautiful cookies are easy to prepare, light, tasty, and just perfect. They are certainly one of the top cookies on my list. These cookies made an appearance at both Christmas and Thanksgiving in my family. This was great because we would have boat loads of desserts to pick from at both holidays making it impossible to eat all of them. This allowed me to eat the "Thanksgiving Only" desserts on turkey day and then have some of the remaining cookies at Christmas. Let's be real though, I still would sneak a few of the reoccurring cookies at both Thanksgiving and Christmas. My extended family no longer gets together for Christmas so now I have to stuff myself with my favorites whenever they are available.

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RECIPE

3 sticks melted butter

1 1/2 c sugar

6 eggs well beaten

3 c flour

pinch of salt

2 t baking powder

4 t vanilla extract

2 t almond extract

Makes ~ 3 dozen

TOOLS

Krumkake Baker

Clean Ice Cream Buckets - for storage

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PREPERATION

1. Beat eggs thoroughly and then slowly add sugar while still mixing.

2. Add flour in slowly by folding it into the batter following with the butter. Doing this slowly ensures you do not get blobs of sugar or flour in the final cookie.

3. Add vanilla, salt, baking powder, butter, and almond while continuing to hand mix until everything is smooth.

4. Turn on the krumkake baker and wait for the signal that it is warm. Newer versions offer a green light when it is ready for use.

5. Pour about 1 tsp of batter onto each hot iron form. Close lid locking it in place (if yours offers a locking mechanism- this allows for very thin cookies) and let the cookies to bake for approximately 10-15 seconds.

6. After the first 10-15 seconds, check the cookies to see if they are at desired coloring. The goal is to have them cooked, but only slightly brown or no browning at all.

7. Once complete, use a fork or knife to lift them out of the cooker.

8. Let cool before storing.

9. Repeat until all batter is used and store in a bucket. The bucket helps keep the cookies from breaking during transport.

The cookies baking! This is as dark as they should get. They could even be a little lighter.

I took this picture to show the various colors they can end up being. They are also sitting out to cool before I put them in a bucket for storage. If they are not cool they can curl and may never get crisp or crumbly.