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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!
Beat eggs, add sugar and mix well. Then add the melted butter and mix well.
Add flour and baking powder to mixture slowly, mixing well by hand and with a wooden spoon until soft to roll like a pie crust. Roll out on counter top or wooden board. Cut into strips. Using the tines of a fork, press the long edges of each strip, and make one loop to look like a bow.
Deep fry until golden brown, remove and drain on paper towels.
Then place cookie strips in the honey mixture (from above) and put in a crock by layers. Sprinkle each layer with cinnamon and chopped walnuts. Cover the crock with a dish and aluminum foil, place in a cool dark place for at least 2 weeks.