Pizzelles

I spent this rainy dreary chilly afternoon listening to my Josh Groban Christmas CD and making pizzelles. No one around here has ever heard of them, so if I'm going to eat this Pittsburgh Christmas cookie tradition, I have to make them myself. I do get a kick out of telling Louisianians about them. First, they can't figure out the word. I say, "pizzelles." They say, "What?" I say, "pit-cells, you know, like pizza," even though the only similarity is that they are round and flat. Then when I say I make them in a waffle-like iron and they're usually anise flavored, they really look at me quizzically. Anyway, I'm so glad Mom and Tom bought me the pizzelle-maker last year for Christmas. They're somewhat time and labor-intensive to make. Unlike cookies on a sheet that you pop in the oven and sit back and wait for 10-12 minutes, (unless you want to start the dishes) with pizzelles, you can only make two at a time. And you have to stand there and watch the clock for 50 seconds. Then put in the next two scoops of batter. But they're worth it. As you can see, I need a little work on my technique. If any of my Italian friends back home know the trick to getting them centered, even, and uniform, please let me know.