p.a.c. pizzelle

more then a cookie, the smell of these individually made anise flavored pizzelles is a winter tradition in this Chicago home for over 30 years, 30 winters, 30 Christmas’. the iron is heavy, charred + worn from loving use.

a tablespoon of dough is loaded in the iron, closed and set to bake for 30 seconds on each of the 2 sides, then with talent + practice, its flipped onto the enameled top of our 1950s stove. over the course of the years, perfectly sized rectangular tins have been acquired + now are recognized by all families that receive them, known to contain these labor intensive + prized cookies.  

a couple cheers on the front, wreath on the back, these pizzelles are seasonal, the tradition lasting + the scent memory is forever.