There is a story that goes along with this recipe. When my husband was a child at Grandma Flagella’s house, she would make NICKs. It was only years later we learned the ordinary name, Pizzelle. Grandpa’s brother Nick made two Pizzelle irons, one for his wife and one for our Grandma which had the name NICK built into the iron. The iron was black and heavy with two long arms, you made one NICK at a time, putting the iron on an open gas burner on the stove, then flipping it over to cook the other side. Grandma would do a few then order her grandchildren into a line, and we would take turns like at a playground slide doing one or two cookies then running to the back of the line. No one could eat a NICK until a large bowl was full, and Grandma bought the bowl to my Grandpa bowing down as she offered the cookies to him. He always refused with a loud “NO!” turning his torso away with his arms folded. Grandma flashed a mischievous smile, then we could dive in. I asked my mother the story about grandma’s grin. But that’s enough for now. Eat your NICKs!
- 6 eggs
- 3 1/2 cups of flour
- 1 1/2 cups of sugar
- 1 cup butter melted and cooled
- 4 tsp baking powder
- 2 tbsp vanilla or anise, also can use almond flavoring
- Mix all ingredients together and let rest.
- Heat Pizzelle iron until hot.
- Place a tsp. of batter into the center of the iron, count 30 seconds to see if they are the color you want (depends on your iron) remove and place on wax paper to cool.
- Store in metal tins – 3 lb coffee cans work well.
- Do not make when raining they will not be crisp.