This recipe for Bratseli or Bratzeli or Brazeli is from a Martha Stewart’s cookies book that I came across during a recent trip to a local public library. Who knew that she could do homemade cookies too?
I generated almost 6 dozens of these Swiss cookies from this recipe. I did reduce the amount of sugar from 1½ cup to 1 cup to suit my taste. When I make these cookies again soon, I will make sure to place enough dough in each grid to cover the entire design.
Oh, in case I forget to mention, you need either a waffle or pizzelle iron to make these delicious cookies.
Sift together 3 cups flour, ground cinnamon, and salt. Set it aside for later use.
Cream together softened butter and sugar on medium speed until pale and fluffy.
Add eggs and extracts. Continue mixing until combined.
whisk heavy cream in a separate bowl until just lightly thickened. Then fold it into the butter mixture.
Slowly add flour mixture and mix until just combined. Add remaining flour, if necessary, 1 cup at a time. Mixing after each addition to just incorporated, until dough is soft but still slightly sticky to touch. You may not need all of the remaining flour.
Roll tablespoonfuls of dough into balls that are large enough to completely cover each of the iron grid.
Heat your braseli or pizzelle iron to get ready for baking. If required, slightly coat your iron with cooking oil.
Place one ball of dough in each grid and press handle down tightly. Operate your iron according to manufacturer’s directions, and bake braseli until golden.
Let cool completely on wire racks. Store Bratseli at room temperature in airtight containers for about a week.