Pizzelles

I shall call this post a delicious disaster. 
 
Ok, it wasn't a disaster.  I have two pizzelle makers.  One is an old iron version and one is a new press.
 
They both make delicious pizzelles, but different types.  The old iron makes a thin, crisp waffle cookie.  The new press makes a thick crunchy waffle cookie. 
 
I didn't make pizzelles last year.  Walt Kowalski specifically requested them this year.  He did it subtly.
 
Walt Kowalski, reading the newspaper: "Eggs are on sale. Lots of them. Dozens."
Me:  "Good. We always need eggs. I'll get some."
Walt Kowalski: "Anise oil is on sale."
Me, looking over my newspaper at him: "Are you requesting pizzelles?"
Walt Kowalski:  Grinning. 
 
I love pizzelles, too.  He'll get no argument from me. 
 
I have an old tried and true recipe that I use with my old pizzelle iron.  But I recall using it in the new press with less than stellar results.   I found a new recipe for the new pizzelle press with lots of good reviews. 
 
The batter used shortening and was thick like a drop cookie. Easily scooped and dropped.
 

 
Squish closed.  Wait 1 minute. Beautiful pizzelles appear. 
 

 
The house smelled wonderful.  My coat smelled wonderful.  Days later, when I wore my jacket I could smell the pizzelles. 
 
 
The old recipe for the old iron used oil as the fat.  With oil in the recipe, the cookies were more like a fried pizzelle.  That's why they were so thin and crisp.
 
I wondered how this new batter would work on the old iron. 
 

 
Only one way to find out. 
 

 

 

Steam, steam, steam. 

 

 
Ta-da.  Pizzelle. 

 

Except, the pizzelle was stuck.  I couldn't remove the cookie from the iron in one piece.  I couldn't removed the pizzelle from the iron in 100 pieces.  (you can see the crumb mess in the background!) 1 minute was WAY too long to cook them. I also had to grease the iron before each cookie. 

The cookies were so thin and crisp they crumble if you look at them too much.  Forget about moving them!

I learned.  I learned to take them off the iron before the steam stopped, so the cookie was still pliable and not overcooked.  I also learned that the new recipe doesn't work on the old pizzelle iron. 

That's ok.  Next year I will make half a batch of each recipe so I have some of both types.

Never you fear, the pizzelle crumbs won't go to waste.