Pumpkin Pecan Pizzelles

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Submitted by Farm and Dairy reader, Sheri Mandich

Ingredients:

  • 1 stick butter, melted
  • 2 tsp. cinnamon
  • 5 tsp. pumpkin pie spice
  • 1 tsp. baking powder
  • 2 Tbsp. corn starch
  • 1-1/2 cups flour
  • 1/2 cup finely chopped pecans
  • 3 eggs, beaten until slightly thick
  • 1 cup sugar
  • 1/2 cup canned pumpkin

Directions:

  1. Grind pecans in food processor. Sift together cinnamon, pumpkin pie spice, baking powder, corn starch and flour.
  2. Stir in pecans. In a separate bowl, beat the eggs until slightly thick; add sugar and continue beating until fluffy, then add in pumpkin, then butter.
  3. Finally, combine with the flour mixture. Bake on hot pizzelle iron, 1 teaspoon at a time, until it stops steaming, about 2 minutes.
  4. Cool on parchment paper, trim edges with scissors.

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