: Coconut Pizzelles 1 3/4 cups all-purpose flour 1 tablespoon baking powder 3 eggs 3/4 cup sugar 1/3 cup margarine or butter, melted 2 teaspoons vanilla 1 1/2 cups flaked coconut, toasted Chocolate Glaze 1. Stir together flour and baking powder; set aside. 2. Beat eggs in a small mixer bowl with mixer on high speed about 4 minutes or till thick and lemon colored. With mixer on medium speed, gradually beat in sugar. Beat in cooled margarine or butter, an vanilla. Add flour mixture and beat on low speed till combined. 3. Set aside 1/2 cup coconut; chop remaining coconut (should have 3/4 cup). Fold chopped coconut into batter 4. Heat pizzelle iron according to manufacturers directions. (Or heat pizzelle iron on range-top over medium heat till a drop of water sizzles on the grid. Reduce heat to medium-low.) 5. Place a slightly rounded tablespoon of batter slightly off-center toward back of grid. Close lid. Bake according to manufacturers directions. (For nonelectric iron, bake for 30 to 60 seconds or till golden, turning once.) 6. Turn wafer out onto a cutting board; cut into quarters. Transfer quarters to paper towel to cool completely. Repeat with remaining batter. 7. Prepare Chocolate Glaze. Dip the rounded edge of each quarter into glaze, then into reserved coconut. Place on rack till glaze is set. Makes 72 to 96. Chocolate Glaze Stir together 1 cup sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, and 1/4 teaspoon vanilla. Stir in enough milk ( 1 to 2 tablespoons) to make a glaze. B H & G Christmas Cookies 1991 __________ : Cinnamon-Chocolate Pizzelles 2 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 tablespoon baking powder 1/2 teaspoon ground cinnamon 3 eggs 1 cup sugar 1/3 cup margarine or butter, melted and cooled 2 teaspoon vanilla 1. Stir together flour, cocoa powder, baking powder, and cinnamon. 2. Beat eggs in small mixer bowl with mixer on high speed 4 minutes or till thick and lemon colored. Gradually beat in sugar on medium speed. Beat in margarine and vanilla. Add flour mixture; beat on low speed till combined. 3. Heat pizzelle iron according to manufacturers directions. (Or heat pizzelle iron on range-top over medium heat till a drop of water sizzles on the grid. Reduce heat to medium-low.) 4. Place a slightly rounded tablespoon of batter slightly off-center toward back of grid. Close lid. Bake according to manufacturers directions. (For nonelectric iron, bake for 30 to 60 seconds or till golden, turning once.) 5. Turn wafer out onto a cutting board. Trim edges with a knife while till warm. Place on a paper towel to cool. Repeat with remaining batter. Makes 18 to 25 B H & G Christmas Cookies 1991 ---------------------------------------------------------------------------- : Butter-Pecan Pizzelles Try these with a scoop of ice cream and a drizzle of chocolate sauce atop. 1 1/2 cups all-purpose flour 1 tablespoon baking powder 3 eggs 1/2 cup sugar 1/2 cup packed brown sugar 1/3 cup margarine or butter, melted and cooled 2 tablespoons milk 2 teaspoons vanilla 1/2 cup toasted pecans, ground 1. Stir together flour and baking powder; set aside. In a small mixer bowl beat eggs with an electric mixer on high speed about 4 minutes or till thick and lemon colored. With mixer on medium speed, gradually beat in sugar and brown sugar. Beat in cooled margarine, milk and vanilla. Add flour mixture and beet on low speed till combined. Fold in pecans 2. Heat pizzelle iron according to manufacturers directions. (Or heat pizzelle iron on range-top over medium heat till a drop of water sizzles on the grid. Reduce heat to medium-low.) 3. Place a slightly rounded tablespoon of batter slightly off-center toward back of grid. Close lid. Bake according to manufacturers directions. 4. Turn wafer out onto cutting board. While pizzelle is still warm, trim edges with a knife. Place on a paper towel to cool. Repeat with remaining batter. Makes about 40. B H & G Christmas Cookies 1991 Theresa (and BH & G) - we thank you! These look great- PJH

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