3 large eggs
3/4 cup sugar
3/4 cup unsalted butter melted
1 1/4 cup all purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1 – 2 teaspoons red food coloring
1 tablespoon peppermint extract or anise extract
1/2 cup white chocolate chips
1/2 teaspoon peppermint extract
pearl pastry decorations
Melt your butter and set aside to cool. In a small bowl measure your dry ingredients: flour, cocoa and baking powder.In a large mixing bowl beat the sugar and eggs until well combined. Add the food coloring and extract of your choice, mix well. Add in your dry ingredients and mix well. Slowly incorporate the melted butter until all the butter is used and the batter is smooth.
Preheat pizzelle iron. Using spray oil, spray the iron. Drop the batter by rounded spoonful in the center of the pizzelle maker. Cook until the steaming stops, about a minute. Remove the cookie from the iron with a fork or a spatula and lay on paper towels. Use a small pairing knife to trim the pizzelle if neccessary. Repeat until all the batter is used.
For decorating place the white chocolate chips in a microwaveable bowl with the peppermint extract. Microwave at 15 seconds intervals until chocolate is melted, stir until smooth. Place in a small zip lock bag, with scissors cut a tiny snip on the corner so that you can pipe. Decorate as you like with the white chocolate and sprinkle the little pearl sprinkles on the warm chocolate, let dry. You can gently shake the pizzellle and the sprinkles that are not attached to chocolate will fall off and you can save to use again.
Check your red food coloring, if it is old buy a new bottle. The first batch I made I used a bottle that had been sitting in my spice cabinet (I don’t know for how long) and I had to use closer to 2 teaspoons. The second batch I made I used a new bottle of food coloring and only had to use 1 teaspoon of color. I start with 1/2 cup of white chocolate chips to decorate, if I need more I make another batch.