Bratzeli Cookies Presented by Jan Olpin from Dairy Keen, 199 South Main St., Heber
Ingredients: 1/2 cup butter, softened 3/4 cup brown sugar 1/4 cup white sugar 1/2 cup heavy cream 1 egg, beaten 2 tsp. cinnamon 1/2 tsp. salt 1 tsp. vanilla 2 tsp. lemon or almond extract 4 cups all-purpose flour
Cream together butter, sugars, and eggs, add cream. Combine dry ingredients and add to butter mixture. You may need to add additional flour to make a soft dough that you can form into a ball. Refrigerate overnight. Form into balls about the size of walnuts and press in either a Bratzeli, Krumkake, or Pizzelle iron. Follow directions of you iron. Makes about 60 cookies. Serve them plain or with ice cream. You could also make them into a cookie bowl by placing over a cup when they are hot. When the cookie is cool remove from cup and you have a cookie bowl perfect for ice cream or fresh fruit. Note: These are the cookies they sell at Midway, Utah - Swiss Days Celebration held the Friday and Saturday before Labor Day. They are delicious, paper thin, Swiss cookies.
Makes me wish I had a Pizzelle maker!
Taste of Home Field Editor. Blogger & Photographer. http://nutmegdisrupted.com/
This is interesting. My Mother was Swiss, and her recipe is very different than this one. It uses a dozen eggs, 7 cups of flour, a pound of butter and only white sugar. The only flavoring is vanilla. She spelled it BRATZELE.
Hmmmmmmmmmm where did I store my pizzelle iron at!!
I was looking to try a different recipe than my family's recipe and thought I would give this one a try. The flour needs to be cut way back, I ended up with a dry mess. I added two more eggs and still had way too dense of a dough. If I try this recipe again, I would only use 2 cups of flour to start and add until I got a soft dough.
Tigger56I would give this one a try. The flour needs to be cut way back, I ended up with a dry mess. I added two more eggs and still had way too dense of a dough. If I try this recipe again, I would only use 2 cups of flour to start and add until I got a soft dough.
Tigger56 thank you for your feed back - I have not tried this recipe - I may have received this recipe from the recipe group through email or it might have been copied from the website.
These do remind me a lot of pizzelles.....I went poking and found a couple more recipes for them-they sound delicious. Like pizzelles-there's a bunch of recipes out there for them. I do have a pizzelle iron and have a bunch of variations of the basic recipe-and still collect more. I love my pizzelle iron!
I agree very different then the recipe my Swiss family has been making since 1920's. Our's sounds much more like yours. I am reading these as I am sipping my tea and eating a fantastic hazelnut version my sister came up with. These are the best cookie ever!
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