Bratseli!

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.

All purpose flour 7 cups
Ground cinnamon 1 Tbsp
Salt 1 tsp
Unsalted butter, rm temp. 1 cup
Granulated sugar 1 cup
Vanilla extract 1 Tbsp
Lemon extract 1 Tbsp
Eggs, rm temp. 2 large
Heavy cream, rm temp. 1 cup

  • Sift together 3 cups flour, ground cinnamon, and salt. Set it aside for later use.

    Glad to make Bratseli



    Pale and fluffy for bratseli

  • 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.


    Preparing dough


  • 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.

    Preparing dough


  • Heat your braseli or pizzelle iron to get ready for baking. If required, slightly coat your iron with cooking oil.


    Preparing dough


  • 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.


    Preparing dough
  • Let cool completely on wire racks. Store Bratseli at room temperature in airtight containers for about a week.