I’ve posted about these cookies before. A long time ago, on my old blog. But this old recipe was chosen as a community pick this week by the editors of Food52! I haven’t had a lot of time for recipe writing lately, and I was really surprised when they chose this recipe as a pick for Best Holiday Confection. The winner, by the way, was Pine Nut Brittle. It looks seriously amazing. If I weren’t allergic to pine nuts, I’d be all over it.
Over on food52, my recipe was photographed by another photog, Nicole Franzen. The editors made the cookies a bit different than mine- thicker, more golden. Extremely beautiful and I’m going to give that method a try. My Aunt Ginny, who I know reads the blog, was my inspiration for this recipe. I had tried a lot of different tactics to get the Meyer Lemon flavor into the batter. I tried Meyer Lemon extract at first, but it curdled the batter and had a strong taste too reminiscent of Pine Sol. Meyer Lemon zest didn’t provide enough flavor. I was frustrated and wanted to give up. I enumerated my pizzelle trials during our regular telephone conversations. Off the cuff, Aunt Ginny suggested adding the melted butter very slowly. I always poured it all in a single go. It was a simple solution and it worked. The butter was better incorporated into the batter, so when the extracts were added, nothing curdled! She was more skeptical about the Meyer Lemon. I believe her exact words were “Eh, if you think it will work, Hilary.” It did work, eventually.
Meyer Lemon Pizzelle
Makes 40-50 depending on iron size
1 3/4 cup Granulated Sugar
6 Large Eggs, room temp
2 Sticks of Butter, melted and cooled
3 teaspoons Vanilla Extract
1 teaspoon Pure Orange Extract
Zest of 3 Meyer Lemons
4 teaspoons Baking Powder
4 cupsAll-Purpose Flour, spooned into measuring cup
(1) Combine the sugar and eggs in the bowl of a stand mixer. Beat on medium speed for 1 to 2 minutes until well incorporated. The eggs must be at least room temperature. Cold eggs will result in an unworkable batter.
(2) Slowly drizzle the melted butter into the mixture, while mixing on medium speed. Add the extracts then the zest.
(3) On low speed, add the flour 1/2 cup at a time. Alternate between medium and low speed while beating in the flour. (I turn it to low while pouring in the flour; medium to incorporate the flour before adding more).The batter should have a satin sheen to it, but should be light and stiff. If your batter is too liquid, add more flour, a tablespoon at a time until the batter is stiff.
(4) Using a tablespoon scoop, place dollops of batter into the iron. Repeat 20-25 more times depending on iron size. The cookies take about 25-30 seconds in the iron. Fresh, hot cookies can be rolled or shaped into cups