Review on 🍪 Pizzelle Maker: Non-stick Electric Baker for Two 5-Inch Cookies- Includes Recipes by Cathy Peng

I've always loved pizza at weddings and other events, and a few years ago I bought an iron to make my own. What a nightmare! Sometimes they got stuck which made for LOTS of toothpick fun! They did NOT come out, they were always too thick and not crispy. Even if I held the handles the whole time. I've tried many different recipes and figured I must be doing something wrong. Some with butter, some with margarine, some with melted crisco, some with butter. At least thick waffle cookies. They tasted okay but the texture was wrong. They made me so angry last Christmas that I got rid of the iron the next day. This year I scoured the internet for the best hardware. *** I knew that you do NOT have to take non-stick, but polish. *** The nonstick coating doesn't have to be hot enough or anything like that. I didn't want to buy anything really old (I was worried about old electrical components) and saw this machine getting good reviews so I figured I'd be no worse (than the last machine!) by trying it out. It was hard to tell because so many people said "crispy" but I didn't know if they meant "hard" or "dry" (since some recommended putting the cookies in the oven when they are done to make them crispy). I don't want cookies that are too thick and dry.) A few reviewed irons but never gave their recipes. Some used REALLY old irons placed over the stove or on the coals! It was very difficult to understand both the recipe and the iron. I wanted thin cookies, not translucent but thin. And crispy enough to break but not so dry that it crumbles. Crisp but not hard enough to show off the crescent shape of your bite. I remember eating the flower shape when I was little and THAT was the texture I wanted! I used an old ol' recipe from my relative's Vitanonio machine (posted below). This is the same one I've seen in many places. I decided to start with a recipe that I knew had worked for someone. I've made minor changes based on various tips I've seen and my own personal preferences. I used all the oil because I like the taste of it. I plugged it in, waited about 5 minutes, sprayed the car once with a popular herbal spray and was good to go. I was really scared opening this lid for the first time for fear the cookie pieces would get stuck in all those grooves! (I WAS THERE!) But it was wonderful! I did the first two since it was a new car. I had to experiment a bit with amount, placement and timing but it worked in about 4-5 tries. There is a small light under the handles that makes an audible click and changes color from yellow to green when ready for use. It turns on and off during baking to maintain temperature, but I haven't used it as a done indicator for each batch. That is not completely right. For me the timer was more accurate. Some people just make sure the steam stops, but I like mine to have a more toasted hue than just pale. You can make them as light or dark as you like. Here's the recipe I used: 6 large eggs (room temperature) 1.5 cups sugar 1 cup butter (melted and chilled) 3 tsp. Anise extract (I haven't found a better anise oil) 3 tsp. vanilla extract 3.5 cups flour (minus a tablespoon. see below) 4 tsp. baking soda (I made them a little less than a full teaspoon) 1 tablespoon cornstarch 1/4 cup water. more or less as needed (see below) Beat the eggs, gradually adding the sugar, until light and fluffy (I used a stand mixer because I'm lazy!) Slowly add the melted/chilled butter added (you don't want to). boil eggs! ) and extracts. You can use whole anise, whole vanilla (or even other flavors), but 50/50 anise/vanilla is what my family likes. Mix in some more (I ran it on medium for about a minute). SEVEN Flour, baking powder, and cornstarch. (I KNOW. Seven seems so old-fashioned, but it seems necessary for this recipe. I used King Arthur's All-Purpose Flour because I always have good luck with it when baking.) About Baking Powder: I think baking powder (although it seems illogical for flat cookies) is needed not so much for swelling, but to help the liver "fill" the shape. Also regarding cornstarch: I've read that adding a tablespoon of cornstarch helps keep them crispy. So I took out Tbl. flour and added st. cornstarch. You don't HAVE to when you're about to eat yours, but I needed mine for vacations for almost a week so I used it. Check the texture. The dough should be thick and sticky, but still drip off the spoon in a thick ribbon and hold its shape when it falls back into the bowl. It depends on many factors (humidity, slight differences in egg size, etc.). So add water little by little and stir until you get the right consistency. I ended up adding about 1/4 cup of water. You may need more or nothing. Place the dough on the heated iron. I used a measuring spoon, a small OXO, so mine will be the same size and I don't have to use two spoons (or fingers). I let the lid close (don't push) for about 3 seconds and then pushed. snapped the buttons. Fifty (50) seconds was the PERFECT time for me. I used a stopwatch on my phone to make it easier. Just reset the timer every time I close it. I didn't have any locking issues like some reviewers have. You have to squeeze the handles a little harder to lock and unlock, but it's not tight or heavy at all (and my fingers are tired from baking all week!). I used a silicone spatula to lift them until the rack gets too cold (This is where you need to shape them if you're making cones, bowls, or straws). Store them in a container that is not too airtight. They seem to soften in the plastic/tare container (which is GOOD for some types of biscuits, but not so good for these). My mother-in-law uses a cardboard oatmeal container, but my oatmeal container was too narrow. I used a wax paper container that held store-bought cookies. Even a shirt-sized gift box lined with wax paper or a tin can (if you have one) will do. Recipe but my family ate too much while I was typing so I don't know! haha! I'd say 60. :D They're really good. I know people have favorite recipes for this, but I wasn't blessed by my mom or grandma to ever make them! I really wanted to post one that works well for me and is fairly traditional. Please don't hesitate to ask me any questions or post YOUR recipe if you think I can make these cookies even better! I hope this helps at least some of you who are having trouble or who have never done this before!