CHOCOLATE PEPPERMINT PIZZELLE
Provided by Food Network Kitchen
Time 40m
Yield 18 sandwiched cookies
Number Of Ingredients 14
Steps:
- Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
- In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
- Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together. (If you have a large pastry bag, put a big round tip in it, and fill with the pizelle batter.)
- Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with nonstick cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds. Open and remove cookie from the iron, cool on a rack. Repeat with remaining batter.
- Put the chocolate and butter in a microwave safe bowl. Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Stir in mint extract.
- To serve pipe a tablespoon of the mint filling into the center of half the cookies. Top with another cookie and press to sandwich them together. Serve now or keep tightly covered for up to 1 week.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
CHOCOLATE PIZZELLES
These are thin waferlike cookies and you must have a pizzelle iron to make them. The Italians call them "Pizzelle Alle Nocciole".
Provided by Pat K.
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 9
Steps:
- Whisk the eggs with the sugar and salt until light. Melt the butter and stir in.
- Sift together all the remaining ingredients except the hazelnuts and fold in.
- Stir in the hazelnuts last.
- Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds.
- Cool on racks. Sprinkle with powdered sugar.
Nutrition Facts : Calories 357.6 calories, Carbohydrate 35.5 g, Cholesterol 102.7 mg, Fat 22.6 g, Fiber 2 g, Protein 6 g, SaturatedFat 10.8 g, Sodium 196.5 mg, Sugar 17.2 g
CHOCOLATE PEPPERMINT PIZZELLE
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 18 sandwiched cookies
Number Of Ingredients 14
Steps:
- Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
- In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
- Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together. (If you have a large pastry bag, put a big round tip in it, and fill with the pizzelle batter.)
- Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with nonstick cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds. Open and remove cookie from the iron, cool on a rack. Repeat with remaining batter.
- Put the chocolate and butter in a microwave safe bowl. Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Stir in mint extract.
- To serve pipe a tablespoon of the mint filling into the center of half the cookies. Top with another cookie and press to sandwich them together. Serve now or keep tightly covered for up to 1 week.
CHOCOLATE PEPPERMINT SANDWICH COOKIES
If you have a neighborhood cookie swap or church social on your calendar this season, these sandwich cookies are sure to be a hit. Cookies and bars are always crowd-pleasers-and make great handmade gifts for friends and family during the holidays. Choose a gingersnap or linzer from this lineup of Christmas treats if you want to include some of the classic holiday cookies on your dessert tray as well.
Provided by Paige Grandjean
Categories Cookies
Time 3h5m
Yield 2 dozen
Number Of Ingredients 17
Steps:
- Prepare the Chocolate Sugar Cookie Dough: Beat butter and sugar with a heavy-duty electric stand mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla. Beat on medium until combined, stopping to scrape down sides of bowl as needed. Melt chocolate chips according to package directions, and cool. Add to butter-sugar mixture; beat on low until blended.
- Stir together flour, cocoa, baking powder, and salt in a medium bowl. With mixer running on low speed, add flour mixture to butter mixture, beating until just incorporated. Cover dough; chill 1 hour.
- Prepare the Cookies: Preheat oven to 350°F. Shape dough into 48 (1-inch) balls. Place sparkling sugar in a shallow bowl. Roll each ball in sparkling sugar; place 2 inches apart onto 2 parchment paper-lined baking sheets. Gently flatten dough balls to 1/2-inch thickness. Bake in preheated oven until cookies are dry to the touch, about 8 minutes. Cool on baking sheets 2 minutes. Transfer cookies to a wire rack to cool completely, about 30 minutes.
- Prepare the Filling: While cookies cool, beat unsalted butter and cream cheese with a heavy-duty electric stand mixer on medium speed until creamy, 1 to 2 minutes. Reduce speed to low, and, with mixer running, gradually add powdered sugar, beating until smooth. Beat in heavy cream, vanilla extract and peppermint extract.
- Using a small food-safe paint brush, paint 3 lengthwise stripes of red food coloring gel on the inside of a piping bag fitted with a large star tip. Fill bag with frosting. Pipe frosting onto half of cookies, and sandwich with remaining cookies. Refrigerate 15 minutes before serving to firm up frosting.
CHOCOLATE PEPPERMINT PIZZELLE SANDWICH COOKIES
Make and share this Chocolate Peppermint Pizzelle Sandwich Cookies recipe from Food.com.
Provided by Nana Lee
Categories Dessert
Time 45m
Yield 18 sandwich cookies
Number Of Ingredients 14
Steps:
- COOKIES:.
- Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
- In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
- Make a well in the center of the dry ingredients and pour in the egg mixture.
- Gradually whisk the liquid into the flour to make a thick batter.
- When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together.
- (If you have a large pastry bag, put a big round tip in it, and fill with the pizzelle batter.)
- Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minute
- Lightly spray the hot surface with nonstick cooking spray.
- Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint.
- Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds.
- Open and remove cookie from the iron, cool on a rack.
- Repeat with remaining batter.
- FILLING:.
- Put the chocolate and butter in a microwave safe bowl.
- Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth.
- Alternatively, put the chocolate in a heatproof bowl.
- Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water).
- Stir occasionally until melted and smooth. Stir in mint extract.
- To serve pipe a tablespoon of the mint filling into the center of half the cookies.
- Top with another cookie and press to make a sandwich.
- Serve now or keep tightly covered for up to 1 week.
Nutrition Facts : Calories 253, Fat 18.6, SaturatedFat 11.3, Cholesterol 55.6, Sodium 80.3, Carbohydrate 24.3, Fiber 3.8, Sugar 11.4, Protein 4.7
More about "chocolate peppermint pizzelle sandwich cookies recipes"
CHOCOLATE PEPPERMINT SANDWICH COOKIES - THE PERFECT ...
From celebratingsweets.com
4.5/5 (2)Total Time 35 minsCategory Cookies, DessertCalories 354 per serving
- Using a hand mixer or stand mixer, beat butter until smooth. Add powdered sugar and beat until combined. Add milk and peppermint extract and beat on medium speed for 1 minute, until smooth and creamy.
CHOCOLATE PIZZELLES - SAVING ROOM FOR DESSERT
From savingdessert.com
5/5 (3)Estimated Reading Time 4 minsCategory CookieTotal Time 17 mins
- In a large mixing bowl vigorously whisk together the eggs and sugar until blended. Add the vanilla and melted butter and whisk until combined.
- Sift the dry ingredients into the butter and egg mixture and fold together with a spatula. This batter will be thick.
CHOCOLATE MINT PIZZELLES RECIPE - JOYBILEE® FARM | DIY ...
From joybileefarm.com
Reviews 2Category DessertCuisine ItalianEstimated Reading Time 5 mins
- Set up a cooling rack close to where you are baking the pizzelles. One you start cooking them you need to work fast.
CHOCOLATE PIZZELLE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (19)Total Time 25 minsServings 28Calories 90 per serving
- Beat together the eggs, sugar, vanilla, espresso powder, and salt till smooth., Add the cocoa and baking powder, again beating till smooth., Add the flour, mixing till well combined.
- Add the melted butter, again mixing till well combined., Bake pizzelle according to your pizzelle iron instructions.
- A tablespoon cookie scoop works well for scooping batter onto the iron; a level scoopful of batter is the right size for most standard pizzelle makers., To make two-tone pizzelle: Prepare plain pizzelle batter, flavoring it with 1/2 teaspoon hazelnut flavor.
- Using a teaspoon scoop (which holds 2 level measuring teaspoons), drop a chestnut-sized ball of vanilla batter just below center in the cooking area of the pizzelle iron.
CHOCOLATE PEPPERMINT PIZZELLE RECIPE | HARDCORE ITALIANS
From hardcoreitalians.blog
Estimated Reading Time 2 mins
11 PIZZELLE RECIPES IDEAS | PIZZELLE RECIPE, PIZZELLE ...
From pinterest.com
11 pins
CHOCOLATE PEPPERMINT PIZZELLE | RECIPE | PIZZELLE RECIPE ...
From pinterest.com
4.4/5 (13)Estimated Reading Time 1 minServings 18
CHOCOLATE PEPPERMINT PIZZELLE – RECIPES NETWORK
From recipenet.org
Cuisine CuisineCategory Recipe TypeServings 18
CHOCOLATE MINT PIZZELLE RECIPE | DEPORECIPE.CO
From deporecipe.co
CHOCOLATE MINT PIZZELLES RECIPE - FOOD NEWS
From foodnewsnews.com
SANDWICH COOKIES – TASTE OF HOME
From tasteofhome.com
CHOCOLATE PIZZELLE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE PEPPERMINT PIZZELLE - USE A PIZZELLE IRON TO ...
From foodnetwork.co.uk
PIZZELLE RECIPE | WILLIAMS SONOMA CANADA
From williams-sonoma.ca
CHOCOLATE PIZZELLE RECIPE
From crecipe.com
CHOCOLATE PEPPERMINT PIZZELLE RECIPE
From crecipe.com
CHOCOLATE PEPPERMINT COOKIES RECIPE | HOLIDAY COOKIES ...
From williams-sonoma.ca
CHOCOLATE PEPPERMINT PIZZELLE SANDWICH COOKIES RECIPES
From tfrecipes.com
CHOCOLATE PEPPERMINT PIZZELLE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #easy #european #beginner-cook #holiday-event #kid-friendly #cookies-and-brownies #italian #chocolate #dietary #gifts #christmas #low-sodium #inexpensive #toddler-friendly #low-in-something #brunch
You'll also love