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Coffee-Kissed Pizzelle #ChristmasCookies #Sponsored #Giveaway

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 This is a sponsored post written by me on behalf of Nielsen-Massey, a #ChristmasCookies sponsor.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

Nielsen-Massey + A Giveaway
Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

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Thursday's Cookie Tray

 Coffee-Kissed Pizzelle
Last year the Enthusiastic Kichen Elf's godparents gave him a pizzelle maker for Christmas. I groaned inwardly when he opened it - another kitchen tool to take up cabinet space, another kitchen tool that only has one purpose, another...[imagine much grumbling]. But D loves making them! I don't care for sweets too much, but these cookies are amazing...and simple. Perfect!

He has made many different versions, but this one uses the coffee extract I received from Nielsen-Massey as a sponsor gift for #ChristmasCookies Week.


Ingredients
  • 3 large eggs
  • 3/4 C organic granulated sugar
  • 1 t pure coffee extract (prefer Nielsen-Massey)
  • 1 t pure almond extract
  • 1 3/4 C flour
  • 2 t baking powder
  • 1/2 C melted butter
  • zest from 1 organic lemon
  • oil for greasing the pizzelle maker (he used a non-aerosol grapeseed oil spray)

 Procedure
In a large mixing bowl, beat the eggs, sugar, coffee and almond extracts until well combined. In a medium mixing bowl, stir together the flour  and baking powder.

Add the melted butter to the egg mixture. Then, with a wooden spoon, fold in the flour mixture and the lemon zest. The batter will be thick.

Heat your pizzelle iron. Lightly grease with oil. Cook the pizzelle according to the instructions that came with your iron. D's suggested 1 to 2 t of batter per pizzelle.


The pizzelle cook rapidly, browning in about a minute or two. D used a setting between 3 and 4 on his machine. Remove the pizzelle from the iron, and cool. As the pizzelle cool, they will harden. 


Repeat till all the batter is gone. You can use a pair of kitchen shears to trim any ragged edges. Or leave them rustic.


He served them with small bowls of coffee-scented whipped cream. Oh. My. Goodness.



You may find Nielsen-Massey on the web, on Twitter, on Pinterest, and on Facebook.


*Disclosure: I received product for free from the sponsor for recipe development, however, I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.
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