Bratseli

Bratseli
Bratseli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 7 to 9

    cups all-purpose flour, sifted

  • 1

    tablespoon ground cinnamon

  • 1/4

    teaspoon coarse salt

  • 1

    cup (2 sticks) unsalted butter, softened

  • 1 1/2

    cups sugar

  • 1

    tablespoon pure vanilla extract

  • 1

    tablespoon pure lemon extract

  • Finely grated zest of 1 lemon (optional)

  • 2

    large eggs, room temperature, lightly beaten

  • 1

    cup heavy cream, room temperature

  • Vegetable oil cooking spray

Directions

1.Whisk together 3 cups flour, the cinnamon, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Add extracts, and zest if using; mix until combined. Add eggs; mix until combined. 2.Whisk cream in a medium bowl until just slightly thickened. Fold into butter mixture. 3.Reduce mixer speed to low. Add flour mixture, and mix until just combined. Add remaining flour, 1 cup at a time, mixing until incorporated after each addition, until dough is just soft enough to handle but still slightly sticky. Roll tablespoons of dough into balls. 4.Coat a bratseli or pizzelle iron with cooking spray, and heat. Place 1 ball of dough in each grid, and press handle down tightly. Cook bratseli until golden (some machines have a green light that will illuminate when done), 1 to 1 1/2 minutes. Trim edges, if needed. Let cool completely on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 weeks.

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