These cookies are a favorite from my childhood. Like Kimberley West’s grandfather, my own grandpa was born in Switzerland. He brought this recipe — along with a special cooking device — to the United States when he moved here as a young teenager.
I no longer own the special cooking device — we called it a cooking iron — because it was unwieldy and had to be combined with a gas cooktop. Instead, these cookies can be made in a modern pizzelle maker.
Grandpa's Swiss Cookies
- pizzelle maker
- 1 pound butter
- 2 cups sugar
- 6 eggs
- 6 cups flour
- 2 teaspoons baking powder
- 4 grated lemon rinds
- 1 teaspoon vanilla
- 1/4 cup rum
- Cream butter with electric mixer. Add sugar and cream until fluffy.
- Add eggs and cream until mixed.
- In separate bowl, combine flour and baking powder.
- Add flour mixture, grated lemon rinds, vanilla and rum to butter/sugar/egg mixture and mix until combined.
- Cover and refrigerate over night.
- When ready to bake, preheat pizzelle maker.
- Add small amounts of batter to pizzelle maker. Quantity will depend on how large your pizzelle maker is. Start with 1/4 cup of batter. If the batter oozes from sides of pizzelle maker, you've added too much. If it doesn't completely fill pizzelle maker, you've added too little.
- Bake cookies until golden. Remove to plate or wire rack to cook. Repeat with rest of dough.
- Like all pizzelle type cookies, these take a lot of time to bake in those makers. But they are worth the time!